recipelink.com Chat Room Recipe Swap – 2000-12-27
From: recipelink.com

Recipe(tried): Batter Dipped Chicken Breasts
Posted By: Margie, MD
Date: April 3rd 1998
Board: recipelink.com Cooking Club

This is the only way that my kids will eat chicken (unless I dump BBQ sauce on them and bake it in the oven!)

Bone and skin your chicken breasts. Then, I slice them lengthwise, in half, and if the end is still really thick, slice that section again. Sometimes you will end up with three long, thin pieces of chicken.
In a bowl, beat up 2 or 3 eggs with about 2 tsp. water. In a separate, big flat bowl, take about 1 and 1/2 cups flour, 1 tsp. salt, 1/2 tsp. pepper, 1 tsp. poultry seasoning, 1/2 tsp. Old Bay seasoning and about 1/2 tsp. seasoned salt. Remember, all ingredients are to taste. I prefer a little more pepper and Old Bay; the kids don't! Dip the chicken in the flour mixture first, then the egg mixture, then the flour again. I have a big skillet that I heat about 3 tablespoons olive oil and 3 tablespoons canola mix oil. When hot, I add the chicken and fry for four or five minutes to a side. Serve! I can't keep up with the demand! You may have to add more oil as the session goes on, and redo the egg or flour mixture. I feed a hungry family of six with a pack of six chicken breast halves, because slicing them thin really stretches out the chicken.