Crispy Chicken Cutlets
- 8 (4 ounce) chicken cutlets, cut in half crosswise
- 2 cups pickle juice, from jar
- 2 eggs
- 3 tablespoons water
- 34 cup self-rising cornmeal mix
- 34 cup fine dry breadcrumb
- 14 cup fresh parsley, finely chopped
- 1 teaspoon black pepper
- 12 teaspoon salt
- 1 cup peanut oil
- Combine the first two ingredients in a zip-lock bag.
- Seal bag, pressing out most of the air, and chill 8 hours.
- Whisk together the eggs and 3 tbsp of water in a shallow bowl.
- Combine the cornmeal mix and the next 3 ingredients in a second shallow bowl.
- Remove the chicken from the marinade.
- Discard the marinade.
- Sprinkle the chicken with salt.
- Dip the chicken in the egg mixture, and dredge in the cornmeal mixture, pressing firmly to adhere.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the chicken, and cook, in batches, 2 to 3 minutes on each side or until done.
chicken cutlets, pickle juice, eggs, water, cornmeal mix, breadcrumb, fresh parsley, black pepper, salt, peanut oil
Taken from www.food.com/recipe/crispy-chicken-cutlets-494401 (may not work)