4 pounds chicken breast
2 Tbs water
3/4 C flour
1 Tbs salt
1 tsp black pepper
2 tsp garlic powder
2 tsp Italian seasoning (optional)
2 C bread crumbs
2 C oil for frying (approximate)
Butterfly the chicken breast to make them thinner. Place the chicken on a cutting board and cover with a piece of plastic wrap. Pound the chicken with the textured side of a meat tenderizer until thin.
Put the flour in a medium size bowl. Add the salt, pepper, garlic powder and Italian seasoning and mix until well blended
In a separate bowl, whisk the eggs and water.
Set up your work area as follows in separate bowls/plates: chicken breast, flour mixture, eggs, bread crumbs.
Start by dipping the chicken in flour mix, then eggs and then bread crumbs. Set aside and repeat until all of your chicken is breaded.
Put enough oil in your pan so it as least 1/4 inch depth. Heat until sizzling. Place chicken in the pan and flip when golden color (about 5-8 minutes). Cook the other side until golden. Remove from pan and put on a napkin to absorb extra
oil. These are traditionally sliced and served over rice.