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This is for my oldest daughter, who likes to have her instructions very detailed.

Ingredients needed:

4 boneless, skinless chicken breasts

one cup of all purpose flour

one large Ziploc bag

1 tsp salt, 1/2 tsp black pepper, 3/4 tsp celery salt, 1/2 tsp poultry seasoning, 1/4 tsp garlic powder

two eggs

1 cup of milk

1 large frying pan

1 medium bowl for milk.

1 small bowl for egg mixture.

2 plates

paper towels

Wash the chicken breasts and remove any excess skin and fat still attached with a sharp knife or kitchen shears.

Cut each breast into three or more strips.  Drop the strips into the bowl of milk while you prepare the flour mixture.

Dump the flour and seasoning into the Ziploc bag.  Close the bag and shake it up to mix the seasoning well into the flour.

Crack the two eggs into a dish, beat them like you are going to make scrambled eggs.

Take the strips out of the milk and put them a few at a time into the egg mixture, making sure they are covered on all sides with egg..

Put the egg dipped chicken into the Ziploc bag with the flour mixture, close it up and shake it all around.

Carefully remove each coated strip and put them on one of the plates.

Dip the flour coated strips in the egg mixture again, and then back into the flour mixture.

Pour about one inch of vegetable oil into the frying pan, turn the heat up to medium high.  On my stove, the hottest choice is 8, I use the choice between 6 and 7 for heating oil.

Once the oil is hot, put the chicken strips in VERY carefully, using a pair of kitchen tongs if you have them, or a long fork if you don’t.

Don’t leave the stove.  Stand right there the entire time the chicken is cooking.  As it begins to brown on the bottom, turn each strip over, then reduce the heat to medium.  Keep flipping the chicken as it browns.

When it looks done, take out the largest strip and cut into it with a sharp knife to check to be sure it’s done in the middle – if it is, take all the strips out and drain them on the paper towel.

You can eat it now!

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