Skillet Fried Chicken Breast (Lower Fat)

• 6 boneless skinless chicken breasts (pounded only slightly, or to desired thickness)
• 30 saltine crackers (or use Ritz butter crackers)
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper (can use more)
• 1 pinch cayenne pepper (optional)
• 1 large egg
• 1/4 cup low-fat milk (can use full fat milk)
• 1/4 - 1/3 cup vegetable oil

1. Crush the crackers in a food processor until coarse crumbs form.
2. Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
3. In a bowl whisk the egg then add in milk; mix/whisk to combine.
4. Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
5. Heat 1/4 cup oil in a heavy skillet over medium heat.
6. Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
7. Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.

chicken breasts, crackers, flour, potato flakes, salt, garlic, paprika, fresh ground black pepper, cayenne pepper, egg, lowfat milk, vegetable oil

Taken from www.food.com/recipe/skillet-fried-chicken-breast-lower-fat-291514 (may not work)