Crispy Country Chicken Cutlets

• 3/4 cup baking mix (like the Bisquick brand)
• 3/4 cup yellow cornmeal (I use the Martha White yellow cornmeal mix)
• 2 teaspoons garlic powder
• 1 1/2 teaspoons seasoning salt
• 1/2 - 3/4 teaspoon ground black pepper
• 1 1/2 teaspoons paprika
• 1 egg
• 3/4 cup milk
• 3 boneless skinless chicken breasts, halves cut in half (make six pieces)
• canola oil (for frying)

1. In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
2. In another shallow dish, mix egg and milk until well blended.
3. Preheat oil in large skillet over medium to medium high heat.
4. Coat both sides of each chicken in dry mix.
5. Dip each piece in egg/milk mixture, coating both sides well.
6. Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
7. Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
8. Serve with your favorite sides and enjoy.

baking mix, yellow cornmeal, garlic, salt, ground black pepper, paprika, egg, milk, chicken breasts, canola oil

Taken from www.food.com/recipe/crispy-country-chicken-cutlets-234680 (may not work)