Ingredients:
1/4 cup fresh lemon juice
3 lbs chicken breasts
2 teaspoons salt
1/2 cup all-purpose flour
1 lightly beaten eggs
1 1/2 cups fine dry breadcrumbs
vegetable oil
lemon wedges, for garnishing
Directions:
Place chicken and lemon juice into a zip-lock bag.
Refrigerate for 2 hours turning pieces occasionally.
Remove chicken from bag and pat dry with paper towels.
In a medium mixing bowl, blend together salt and flour.
Place each chicken breast into flour and shake off excess.
In another bowl, lightly beat egg.
After chicken is dipped into flour dip it then into the beaten egg.
In a skillet, brown chicken breasts in oil.
The oil should be 1/4 inch at all times during frying.
If you can’t fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200 F.
Cover cooked chicken with aluminum foil.
Place cut lemon wedges on platter with chicken before serving.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.