To make the chicken...
Ingredients:
- Chicken: A lil bit of boneless, skinless chicken (I prefer dark meat so I got thigh meat)
- Breading Dry: plain bread crumbs plus some salt, pepper, cayenne pepper (if you want it a bit hot), paprika, onion powder, garlic powder, and anything else you want "to taste". Don't worry, when frying things you can't really go wrong
- Breading Dip: Splash of egg beaters and cream (many recipes call for buttermilk; I bought some but it came sour...didn't seem right to do that to a chicken)
- Frying Material: Some vegetable oil..like...1/3 C
Directions:
- Chicken: Put a piece big enough for the sized sandwich you want into a plastic ziplock bag (if you want to be more creative, put it in with some pickle juice for an hour or so), or otherwise between two sheets of plastic wrap. Then take a mallet to it (or other such object, feel free to get creative), and pound it a bit until it's as thin as you'd like (I prefer more surface area between my chicken and its breading/fried area..think it tends to taste better)
- Mix the breading "dry" seasonings in a bowl
- Mix the breding "dip" (eggs and cream) in a separate bowl
- Take another ziplock bag (small one will do) and put the dry seasoning into it. Then dip the chicken into the breading dip, then once well coated, put into the ziplock bag with the dry seasoning. Shake until well coated.
- Take a frying pan and put the oil in, on medium heat
- Then put the chicken in. Fry on each side for about 2 minutes or until it reaches the "goldeness" that you prefer
- Put that jazz on a roll or some bread with your favorite fixings (I put some pickles and mayo) and you got yourself a"rainbow friendly" chicken sandwich!
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