Boneless, & Skinless Fried Chicken

                                                                       

CRISPY, BONELESS, & SKINLESS so you can just chomp right into one of these big juicy bad boys!

3 LARGE BONELESS & SKINLESS CHICKEN BREAST CUT IN HALF

WATER TO MOISTEN CHICKEN

3 Cups Flour that you add the following:

1 Teaspoon Salt

1 Teaspoon Pepper I use White Pepper

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

1 Teaspoon onion Powder

1 Tablespoon Parsley Flakes

1/4 Teaspoon Sugar

1/2 Teaspoon Ground Sage

1 Teaspoon Savory

Dash or 2 as much as you like Crushed Red Pepper Flakes

Dash or 2 of Allspice

Couple Dashes of Cinnamon

STIR WELL!

Moisten chicken pieces with water. Dredge in the flour pat each piece with wet hands to remoisten & then dredge again in the flour mixture. Heat 3 inched deep oil in a large deep skillet, I use a black iron skillet! Once oil is hot drop each piece of chicken into the pan CAREFULLY you do not want to splatter. Cook until the bottom side is nicely brown then flip chicken over to brown the second side. Cook until chicken has an internal temperature of 165 degrees. Cooking time should be about 25 minutes total, drain chicken on paper towels &  ENJOY! JUICY CRISPY & NOT DRY Chicken!