Crispy Pan-Fried Chicken Breast (Or Pork Chops) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder - the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :) Ingredients:
1/2 cup self-rising cornmeal mix |
1/2 cup dry breadcrumbs |
1/2 teaspoon black pepper |
1/2-1 teaspoon garlic powder |
4 boneless skinless chicken breasts |
2 eggs, beaten |
oil (for frying) |
seasoning salt (optional) |
Directions:
1. In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
2. Place the eggs in another dish.
3. Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
4. heat oil in a skillet over medium-high heat.
5. Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.
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