Skillet Fried Boneless Chicken

• 1 cup Pillsbury BEST All Purpose Flour
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• 3 eggs
• 4 boneless skinless chicken breasts OR 8 boneless skinless chicken thighs OR 12 chicken breast tenders
• 2 cups Crisco All-Vegetable Shortening

1. COMBINE flour, salt, pepper, garlic powder and red pepper in paper or resealable plastic bag.
2. WHISK eggs in shallow bowl. Add chicken to flour mixture, 2 to 3 pieces at a time, shaking bag to coat completely. Dip in egg, then return to flour mixture to coat.
3. HEAT shortening to 350u0b0F in 12-inch skillet over medium heat.
4. Add chicken to skillet. Cook, uncovered, 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165u0b0F. Drain on paper towels.
5. Add chicken to skillet. Cook, uncovered, 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165u0b0F. Drain on paper towels.
6. Add chicken to skillet. Cook, uncovered, 3 to 5 minutes per side until deep golden brown and internal temperature reaches 165u0b0F. Drain on paper towels.

flour, salt, black pepper, garlic, ground red pepper, eggs, chicken breasts

Taken from www.yummly.com/recipe/Skillet-Fried-Boneless-Chicken-2663612 (may not work)