5 deboned chicken breasts
1 egg, beaten with a bit of milk
Cracker meal
Salt and pepper to taste
1 bottle clam juice

Pound chicken breasts until thin. Pour clam juice over chicken pieces (size is own preference) and refrigerate at least 4 hours, overnight is best. About 15 minutes before the rest of your meal is ready, dip chicken in egg mixture; cover with cornmeal. Season and fast fry in butter on a hot griddle or fry pan. Fry about 5 minutes per side or until golden brown. Serves 4.