2 - 8 oz. Boneless, Skinless Chicken Breasts
1 c. Flour
1/2 c. Pickle Juice
2 T. Pwd. Sugar
1 Egg
1/2 c. Milk
1 tsp. Paprika
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Celery Salt
1/2 tsp. Dried Basil
2 tsp. Coconut Oil
1. Wrap the chicken breasts loosely betwen plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about 1/2 in. thick all around.
2. Cut each chicken breast into two equal pieces, as even as possible.
3. Marinate the chicken breasts in the pickle juice for 30 - 60 min.
4. Add egg, egg white and milk into bowl and whisk.
5. Combine the flour, sugar, and spices in another bowl.
6. Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides.
7. Heat the coconut oil in a skillet to about 350F.
8. Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2 min. on each side, or until golden and cooked through.
