Pounded Chicken
This was a popular dinner plate and sandwich platter, when we had the restaurant!
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Ingredients
  1. 1 QT VEGETABLE OIL
  2. 1 1/2 CUP FLOUR
  3. 2 TSP LAWRY'S SEASONING SALT
  4. 3/4 TSP BLACK PEPPER
  5. 3/4 TSP GARLIC GRANULATED
  6. 4 EA CHICKEN BREASTS
  7. 2 CUPS COLD WATER
Instructions
  1. PLACE OIL IN PAN, ABOUT 2 INCHES DEEP, HEAT OIL TO 325F.
  2. POUND THE CHICKENS VERY THIN BETWEEN 2 PIECES OF CLEAR WRAP.
  3. COMBINE FLOUR SPICE MIXTURE. DIP THE CHICKEN IN THE COLD WATER, THEN IN THE FLOUR MIXTURE ( COAT COMPLETELY) PLACE THE FLOURED CHICKEN BREAST BACK IN THE WATER, THEN DREDGE IN THE FLOUR A SECOND TIME.
  4. FRY IN OIL UNTIL THE CHICKEN FLOATS.(YOU MAY HAVE TO FLIP THE CHICKEN IF THE OIL IS NOT DEEP ENOUGH OR THE CHICKEN CURLS ON YOU.
Notes
  1. I SERVE IT LIKE A STEAK, JUST CUT AND DIP IN YOUR FAVORITE BBQ SAUCE.
  2. I LIKE TO SERVE THIS AS A SANDWICH. USING A GRILLED HAMBURGER BUN, SHREDDED LETTUCE, A SLICE OF TOMATO, PROVOLONE CHEESE AND 2 STRIPS OF BACON IF YOU HAVE IT
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