Fried Chicken

My sister Janet would probably call my method wrong, but I don't have a cast iron skillet. So my method is a little easier than standing over the stove while cooking.

First of all, I only ever use boneless breasts. Chicken with bones may be cheaper, but you pay for waste and I look for sales and stock up on chicken breasts.

Ingredients:

• About 1 to 2 pounds boneless chicken breasts
• breadcrumbs (Italian style or plain)
• A couple eggs, a few ounces of milk if handy
• few tablespoons of olive oil
• various seasoning possible...

Preparation:

1. Prepare two bowls
2. Beat two eggs in one bowl (splash of milk optional)
3. Pour breadcrumbs into separate bowl
4. Cut chicken breasts into single servings.
5. Dip chicken in egg mixture, then thoroughly coat with bread crumbs.
6. Place chicken in glass baking dish.
7. Pour olive oil between pieces of chicken.
8. Bake at 425 for about an hour. (check after 30 minutes; my gas oven is a slow cooker, but other ovens cook faster.)

Variations

• 1/4 cup or more, to taste, Old Bay seasoning for Maryland Fried Chicken
• Garlic, basil, and oregano for Italian Fried Chicken
• 1/4 cup or more, to taste, Cajun seasoning for New Orleans Chicken
• Make the basic chicken, but add a half slice Of mozzarella cheese in the last minute. Serve with spaghetti sauce and pasta.
• Omit coating the chicken and instead bake in 1 can chicken broth. Use any of the spice variations for more flavor.
• 3 or 4 lemons and two tablespoons black pepper (also skip the breading) for Lemon Pepper Chicken. One small bottle of lemon juice also works if you don't want to juice the lemons yourself.