2 1/2 lb. chicken breast, boned and skinned
1/2 c. fresh lemon juice, room temperature
1/2 c. melted butter
3 tbsp. lemon pepper
2 tbsp. seasoned salt
1 1/2 c. flour
1/2 to 3/4 c. butter, for frying

In bowl combine chicken breasts, lemon juice, 1/2 cup melted butter, 1 tablespoon lemon pepper, 1 tablespoon seasoned salt, and let set 10 minutes. Combine flour, 2 tablespoons seasoned salt, and let set 10 minutes.

Add chicken, one piece at a time, until well coated. Heat butter to medium high in skillet; add chicken and fry to brown. Serves 4.