Monday, November 14, 2005

who needs a deep fat fryer? I don't! I finally got the fried chicken breast recipe pretty well down pat last night.

What I did with boneless chicken breast was to pound them flat like scallopini then soak in egg and dredge in a mixture of flour, salt, pepper garlic and red pepper.

I heated a saute pan until hot and then added an inch of vegetable oil and got it hot but not smoking. I added two breaded breasts at a time and let them cook until golden...I tell you, there is nothing better then fresh hot juicy fried chicken, specially when there is no bone!

Thinking about Thanksgiving recipes this week. We are not hosting this year, so I really don't have to make too much. Perhaps the spiced pumpkin soup though.


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