A childhood classic goes gourmet with the help of sea salt and pepper seasoned chicken breast.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Sea Salt & Pepper
Seasoned Chicken Breasts with Rib Meat, thawed and sliced in half lengthwise
1/2 cup flour
1 cup Traditional Panko Bread Crumbs
1/2 teaspoon salt
1 teaspoon paprika
1 cup vegetable oil
1 bottle Wing Sauce
Step 1 - In a cast-iron skillet or frying pan over medium-high heat, heat oil until temperature reaches 350°F. (To test temperature, drop a few breadcrumbs in pan. If they sizzle, the oil is ready.)
Step 2- In a shallow dish, place flour; in a second shallow dish, place eggs; in a third shallow dish, toss together breadcrumbs, salt, and paprika.
Step 3- Working one at a time, dredge chicken in flour, then egg, then cover in breadcrumbs.
Step 4- Working in batches, fry chicken 3 minutes per side, until internal temperature reaches 165°F and crust is golden brown.
To serve, drizzle with wing sauce (I make my own from Butter and Franks hot sauce) and/or a spiced up ranch dressing, I make a garlic ranch.