Pan Fried Chicken

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After a busy week and a relaxing weekend, Dan and I were trying to come up with ideas for a good Sunday dinner. He suggested fried chicken, and it was perfect because we already had all the ingredients in the house. I was nervous, because it’s been a long time since I’ve fried chicken, and I wasn’t really following a recipe, but wow! I impressed myself on this one!

And yes, I know this post is FAR from healthy, but like I’ve said before, everything in moderation!¬†10482269_10152165028466673_3395920154565541223_o

And seriously, who doesn’t love some fried chicken and mashed potatoes! We even splurged and had Pillsbury honey butter biscuits. YUM! So if you’re looking for some good comfort food and a splurge meal, you’ve got to try this chicken!

Pan Fried Chicken

Servings: 2-4

  • 2 large boneless skinless chicken breasts, trimmed and cut in half
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon hot sauce
  • 1 cup flour
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • vegetable oil (enough to have roughly 1/2 inch in the bottom of your pan)
  1. In bowl, combine milk, eggs, and hot sauce. Stir until mixed well.
  2. On a plate, combine flour, chili powder, garlic powder, salt, and pepper.
  3. Heat oil in pan, until bubbling.
  4. Meanwhile, coat each piece of chicken in the egg wash, then completely cover with flour.
  5. Once oil is bubbling, place chicken pieces (carefully!) into oil. Turn heat down to medium.
  6. Allow chicken to cook for about 10 minutes, then flip. Cook for another 10 minutes.
  7. Cut into chicken to make sure fully cooked. Drain on paper towel before enjoying.
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