These a good by themselves, sliced for on top salads, you can cut into strips for tenders, or on top spaghetti for chicken parmasean.
- 2 boneless skinless chicken breasts sliced in half to make them thinner
- 2 cups all purpose flour
- 2 eggs
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp salt
Fill a skillet with about 1/2 inch of oil and heat until the oil pops.
Mix dry ingredients and place in a ziploc baggie.
Beat eggs and start by dipping your chicken in flour egg then flour again and fry about 8 minutes per side until crispy golden brown.
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