Italian Fried Chicken

• 2 whole Boneless Skinless Chicken Breasts (not The Pre-frozen Ones)
• 1 bottle Italian Dressing (16 Ounce Bottle)
• Oil & Butter For Frying
• Flour, Salt and Pepper
• 3 whole Eggs
• 1 cup Bread Crumbs
• 1 cup Parmesan Cheese
• 1 cup Crushed Up Rice Krispies Cereal (you Can Also Use Rice Chex, Corn Flakes Or Any Other Super Crunchy Dry Cereal)

1. Place the full size chicken breasts one at a time into a large Ziploc bag.
2. Proceed to pound the bejesus out of them until theyre anywhere from 1/3 to 1/4-inch thick.
3. Cut the pounded chicken into whatever size pieces youd like you can do larger pieces for the adults and nugget size pieces for the kids... its all about what you want to achieve.
4. Place the chicken into a Ziploc bag you can reuse the one that you put the chicken in to pound it thin.
5. Pour enough Italian dressing into the bag to thoroughly coat the chicken and cover the pieces.
6. Push all the air out.
7. Place the bag in the fridge and let the chicken marinate for at least an hour.
8. I usually start this after lunch and let it go all afternoon.
9. About 1/2 hour before you want to serve dinner, put 3 pie dishes or similar on the counter.
10. Mix the bread crumbs, parmesan cheese and crushed up Rice Krispies together.
11. Fill one plate with some of the bread crumb/Rice Krispies/parmesan mix, put the eggs in another (well beaten) and the flour with some salt & pepper in the third.
12. Drain the excess dressing off the chicken pieces, you dont want them dripping or they become hard to keep dry in the breading process.
13. Dredge the chicken in the flour mixture, then move to the egg mix and then finally to the breading.
14. Set each piece of chicken on a plate or tray until all pieces are coated.
15. Set out a baking sheet covered in layers of paper towels.
16. Heat oven to warm and then heat a fry pan over lowish heat.
17. Add oil & a pat of butter to the fry pan and begin to fry the chicken pieces.
18. Periodically youll need to drain your pan this is because if you dont youll end up with burned little bits of breading sticking to the chicken as you cook it.
19. I usually put in fresh oil & butter after Ive filled the pan and cooked what fills it.
20. So if the pieces of chicken are large I may only cook one piece per cycle of oil/butter.
21. However, this also means you dont have to completely submerge the chicken in the oil to get it cooked.
22. The relative thinness of the chicken means it only has to cook a few minutes on each side, smaller pieces take even less time!
23. As the pieces of chicken are cooked, transfer them onto the baking sheet and into your warm oven.
24. This way they stay nice and warm, and crisp till all the pieces are done cooking.
25. Serve with your favorite side dishes around here its mashed potatoes and peas!

chicken breasts, italian dressing, butter, flour, eggs, bread crumbs, parmesan cheese, cereal

Taken from tastykitchen.com/recipes/main-courses/italian-fried-chicken/ (may not work)