Description
A delicious, crispy, chicken that bakes right up in your skillet.
Ingredients
- 1-¼ pound Boneless Chicken Breast (3-4 Breasts)
- 1 whole Egg
- ½ cups Milk
- 1-¾ cup Flour
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Poultry Seasoning
- 3 Tablespoons Canola Oil
- 1-¼ pound Boneless Chicken Breast (3-4 Breasts)
- 1 whole Egg
- ½ cups Milk
- 1-¾ cup Flour
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Poultry Seasoning
- 3 Tablespoons Canola Oil
Preparation
Preheat oven to 375ºF.
Rinse and pat dry chicken. If needed or desired, cut into slices.
In a shallow dish, whisk together egg and milk. Set aside.
Pour flour, pepper, paprika and poultry seasoning in a gallon storage bag. Add chicken pieces and shake well in closed storage bag. Coat chicken well with flour mixture.
Take each piece of flour-coated chicken and coat in egg/mixture. Then coat again in flour mixture.
Heat oil in a large, heavy oven-safe skillet. Cook chicken for about 5 minutes or so on each side. You are just getting the outside brown, not cooking it completely.
Remove pan from heat and place in preheated oven. Cook for 25–35 minutes or until chicken is no longer pink.
Let chicken sit for 5 minutes before slicing.
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