(30 min)
Ingredients
Chicken(~2 lbs)
Progresso Breadcrumbs (~2 cups)
Vegetable oil (~1 cup)
Egg (~1)
Scramble an egg in a mixing bowl.
In a large plate, add breadcrumbs. It should be enough to cover the entire plate and make a bit of a mound.
Take each piece of chicken and lather in egg. Let the excess drip off, then lay onto the plate of breadcrumbs. Coat one side, then flip over and coat the other in breadcrumbs.
Put breaded chicken on another plate and set aside. Repeat process for all the chicken you are making until all are breaded.
In a pan, turn heat all the way to high, and add enough vegetable oil to cover the entire bottom of the pan. Wait 2 minutes for the oil to really heat up. Sprinkle a couple of breadcrumbs into the hot oil. If they bubble and fizz, the oil is ready.
With a fork, place the breaded chicken into the pan of oil and cook. Cook for about 3-4 minutes on one side, and then flip over. Before flipping over, use a fork to lift up the chicken and peek under it. If the side that has been in the oil is a golden brown, with a bit of crisp on the edges, it is ready. Cook for another 3-4 minutes on the other side until also golden brown. Repeat process for all chicken.
Lay out a few layers of paper towels. Transfer the cooked chicken onto the paper towels to soak up any excess oil.
Serve over rice and with a veggie, use to make chicken parm, throw on top of a salad, use for my artichoke and mushroom chicken recipe, the possibilities are endless! Enjoy!
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