This was a go-to dinner in our house when I was growing up. The trick is to pound the chicken breasts to just the right thickness – ~1/4 inch.
- 4 boneless and skinless chicken breasts
- 2-3 cups flour for dredging
- 2-3 eggs beaten with 3-4 tbsp water
- 3-4 cups Italian seasoning breadcrumbs
- Salt and pepper
- Canola oil for frying
- Optional: 2-3 tsp hot sauce
- Optional: Season-All
Place each chicken breast between two pieces of plastic wrap or in a gallon-sized freezer bag (unzipped).
Tenderize each breast with the flat side of a mallet until it is ~1/4" thick.
Season each breast with salt and pepper, (OR season-all).
Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs.
One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour.
Dip each flour covered chicken breast in egg wash until all the flour is covered in egg wash.
Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.
Fill a large skillet ~1/4-1/2 inch deep with oil and heat over medium-high flame.
Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready.
Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil.
Serve with mashed potatoes and a vegetable of your choice. In our house, it was always corn.