- boneless, skinless chicken breasts or tenderloins (cut out the tendon)
- pickle juice (you’ll need about 3 cups)
- 2 egg
- 1/2cup milk
- 1 cup flour
- 2tbsp powdered sugar
- 1tsp paprika
- 1tsp salt
- 1/2 tsp black pepper (ALWAY USE A GRINDER- pre-ground pepper has NO flavor)
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp dried, ground basil
- oil if frying
- Flatten chicken until 1/2 inch thick.
- Cut into portion pieces.
- Marinate chicken in pickle juice for 30-60 minutes.
- Beat eggs & milk in one bowl (this is the egg wash).
- Combine flour, sugar, & spices in 2nd bowl.
- Dip chicken into egg wash then coat both sides with dry mixture.
7a. If frying, heat oil in skillet to 345-350 degrees. Fry each cutlet for 2 minutes per side or until cooked through. Rest on paper towel until serving.
7b. Bake chicken in oven at 350degrees for 10-15 minutes or until cooked through.
Notes: Substitute Panko for flour if baking. Recipe source ~ Pinterest
Honey mustard BBQ sauce
very small batch:
- 3Tbsp Ken’s Honey mustard
- 1 tsp KC Masterpiece BBQ sauce
large batch:
- 2 cups Ken’s Honey mustard
- 1/4 cup KC Masterpiece BBQ sauce
Mix & enjoy! This is awesome sauce for any chicken, salad, or wrap so I make a lot of it.
Note: Recipe source ~ Pinterest
Megan and Kelli 