Fried Chicken with Sweet Jalapeno Mustard

• 6 boneless, skinless chicken breasts (use kitchen mallet to pound into flat, even pieces)
• 6 boneless, skinless chicken thighs (use kitchen mallet to pound into flat, even pieces)
• 2 cups panko
• 2 cups bread crumbs
• 2 to 3 eggs, scrambled (can use yogurt or buttermilk instead)
• Seasoned salt, salt and pepper to taste
• Vegetable oil for pan frying

1. Mix panko, bread crumbs and seasoning in bowl for dipping, or bag for shaking.
2. Dip pieces of chicken into egg, coat, then dip in bowl of crumb mix.
3. Coat chicken in mixture.
4. (For extra crispy chicken repeat dipping steps.)
5. Place prepared chicken on cookie sheet.
6. In large skillet, cover bottom with thin layer of vegetable oil.
7. Heat on medium-high until hot.
8. Carefully fill bottom of the pan with chicken pieces.
9. Brown, approximately 46 minutes each side (depending on thickness of chicken), until cooked thoroughly.
10. Place on paper towel to drain.
11. Serve with Sweet Jalapeno Mustard.

chicken breasts, chicken, panko, bread crumbs, eggs, salt, vegetable oil

Taken from www.cookstr.com/recipes/fried-chicken-with-sweet-jalapeno-mustard (may not work)