6 (6 oz.) chicken breasts, halved (skinned)
1 (8 oz.) bottle Italian salad dressing
2 eggs
1/4 c. water
1 1/2 c. all-purpose flour
1 1/2 tbsp. paprika
1 1/2 tsp. curry powder
3/4 tsp. salt
3/4 tsp. pepper
Vegetable oil

Place chicken in a large shallow container, pour salad dressing over chicken. Cover and marinate in refrigerator 8 hours. Combine eggs and water. Combine flour and next 4 ingredients in a plastic bag, shake to mix. Drain chicken, place 2 to 3 pieces in flour mixture and shake well. Dip in egg mixture and return to flour and shake again. Heat 1/2 inch oil in large skillet to 350 degrees. Add chicken and fry 20 to 25 minutes. Drain on paper towels.