Spices & Sprinkles

Ingredients:

• Chicken breast
• Flour
• Breadcrumbs (Italian or plain, store-bought or homemade)
• Panko breadcrumbs
• Eggs, throughly whisked
• Seasonings: salt, pepper, paprika, garlic powder, onion powder (+ anything else you want to add to make it your own!)

Directions:

1. Thinly slice or butterfly your chicken breasts. Cover with plastic wrap and beat with a meat mallet or small saucepan until super thin. After, you can cut the larger chicken breasts in half to fit in your pan or meal better.
2. Set up your breading station with a bowl for each: flour, eggs, breadcrumbs, seasoning each with the seasonings above. I like to do about 3:2 ratio of panko vs regular breadcrumbs because the panko is delicious but the regular breadcrumbs ensure you are covering every nook and cranny with breading!
3. Heat about 1 inch of neutral oil in a pan or pot (your preference) to 350 and fry the chicken cutlets until crispy and cooked through.
   • Add a slice of carrot to the middle of the pan to prevent the oil from burning and it also causes any extra pieces of panko that fall off to stick to the carrot instead of the bottom or sides and burning, especially if you are frying multiple batches.
4. Place on a cooling rack on top of a baking sheet to ensure any excess oil drips off and, optionally, top with a sprinkle of flaky sea salt.

You can bread these and leave them in the fridge until you are ready to fry. These keep great in the freezer! I put them in a large Ziploc and pop them into the air fryer for about 5-8 minutes at 400!