- 1 egg
- 3/4 cup milk
- 2 chicken breast halves, each cut into four strips
- 1 1/2 cups cornbread stuffing mix, you might need a bit more
- 1 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
Directions:
In a shallow dish, add egg and milk, beat well. Add chicken strips to egg/milk mixture, evenly coating each piece. Place stuffing mix, pepper flakes and garlic powder in a large plastic zippered bag. Mix all ing. well. Add chicken strips a few at a time to coating mixture, making sure to excess egg/milk mixture to drip off before coating. After coating all pieces, place on a plate to "air dry" the chicken for about 10 minutes so the coating mix will stick better. Heat oil in skillet over medium heat until hot but not smoking. Add chicken a few pieces at a time, fry until golden brown on both sides, about 8 to 10 minutes.
The gal that created this recipe had a lot of stuffing mix around and the recipe was born from that. She said her chicken didn't adhere to the coating well. I used Peppridge Farm stuffing and rolled it with my rolling pin and I added some bread crumbs. I used a dab of oil in the egg/milk mixture and my chicken coated beautifully; also, is used half milk/half water. I skipped the red pepper flakes. This recipe turned out to be a real winner for our supper.
vegetable oil for frying chicken
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