2 1/2 to 3 lb. chicken breast (boneless, skinless)

WET INGREDIENTS:

4 large eggs
3 cups milk

DRY INGREDIENTS:

4 cups all-purpose flour
3 tbsp. baking powder
1/2 cup corn starch
6 to 8 tbsp. paprika
4 tbsp. garlic salt
2 tbsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. crushed red pepper flakes

In a large bowl combine flour and other dry ingredients. Sift until all is mixed well. Set aside.

In another large bowl break open eggs, mixing the yolks with the whites and then add the milk. Set aside.

Cut chicken into strips about an inch wide. Add chicken to the dry mix, coating each piece thoroughly.

Shake off excess flour then place chicken strips in egg and milk mixture. Coat each strip then place back into the flour mix and thoroughly coat each piece. Shake off excess flour and then pile chicken up on one side of the bowl, leaving the flour at the other side.

Preheat oil to around 360°F. Carefully drop chicken into hot oil.

Breading should become a medium-brown color and chicken should have an internal temperature of 160°F or higher.

Note: Chicken will be juicy on the inside and crispy on the outside.

You can freeze or refrigerate any unused chicken and flour mix you have left over.

Submitted by: Josh