Made by Samantha Montomery

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Directions

1. Use a paper towel to delicately remove any moisture from the chicken breasts. Next, cut the chicken breasts in half horizontally. Place the chicken in-between 2 pieces of parchment paper and pound to approximately ¼”-½” thickness with the flat side of the meat tenderizer.
2. Lightly season your chicken breasts on both sides with salt, pepper, garlic powder and onion powder.
3. To a shallow medium size bowl add the eggs and a pinch of salt, and whisk to combine. Set aside until ready to use.
4. To a separate shallow medium size bowl add all of the breadcrumb ingredients (Italian breadcrumbs, Parmigiano Reggiano, Italian parsley) and gently toss to combine.
5. Add one piece of chicken at a time to the egg mixture, coat on both sides and let the excess drip off.
6. Add the chicken to the breadcrumbs and firmly press down to coat the chicken on both sides. Repeat until all chicken has been coated.

7. To a large shallow frying pan, add the peanut oil and set to medium/high heat. Depending on the size of pan you use will determine how much oil you will need. Aim for the oil to be about ½-1″ deep.
   Sammy’s Tip: you’ll know the oil is hot enough to fry if you add the tip of a wooden spoon into the oil and it begins to form small bubbles.

8. Add the chicken breasts to the hot oil, working in batches if you need. Be sure to not overcrowd the pan. Fry on each side for approximately 3 minutes, or until golden and crispy.
9. Transfer to a wire rack, finish with a sprinkle of salt and allow to rest for a couple minutes.
10. Enjoy!

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