For the Chicken:
- 4 boneless, skinless chicken breasts ( or as many you want until your egg and flour mix runs out)
- 1 teaspoon of Creole or Cajun seasoning
- 1 cup flour
- 1/4 cup Progresso Italian Bread Crumbs
- 1/4 cup Panko bread crumbs
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional if you want extra spice)
- 1 teaspoon of freshly cracked black pepper
- 2 large eggs
- One-half inch of cooking oil
- Parsley for topping
I went the easy route and used packaged sausage gravy (the dry stuff), followed directions and added a couple pinches of salt. This also makes the process faster considering i get home late from work.
Mix all dry ingredients (except parsley) in a bowl. Mix it up good and transfer to a plate.
Beat the eggs in a separate bowl.
Give the chicken a couple pounds with a meat tenderizer if the breasts are thick. (I didn't, simply because i don't own a meat tenderizer)
Heat oil in a skillet on medium. Or you can use a deep fryer (I did).
Coat each piece of chicken in the flour mixture, then dunk in egg, then coat in flour mixture AGAIN. Once all pieces are coated, let sit for about 8-10 minutes. I used this time to get my side dishes ready...this night it was rice and succotash. Plus i had to wait for my deep fryer to finish heating up.
Cook each piece in your skillet till golden brown - about 3 min per side. OR cook in the deep fryer for 10 minutes at 350.
Don't forget to make your gravy per directions on package. I did this while my chickens were in the deep fryer.
Plate your chicken, cover with gravy and sprinkle with parsley.
Yummy. This was my first go at chicken friend chicken but i was very pleased with the flavor I created. This flour mix & egg method can be used if your making chicken tenders also!