4 boneless, skinless chicken breasts (we used Coleman Organic) 2 cups all purpose flour
4 Tablespoons powdered sugar
1 teaspoon salt
ground black pepper to taste
a dash of cayenne (more for mom and dad's portion???)
1 cup milk (we used organic)
1 egg (we used organic)
1 cup oil (we used 1/2 cup canola plus 1/2 cup olive)
Heat oil over medium heat while you work. Cut each chicken breast into two portions. Place all chicken on a large cutting board and pound under plastic or waxed paper until about 1/2 thick. In a shallow bowl or on a plate mix together the "dredge"--flour, powdered sugar, salt, pepper, cayenne. In a shallow bowl, mix together milk and egg. Dredge each chicken portion in the egg mixture then in the flour--can you keep one hand for wet ingredients and one for dry??? (My girls had a hard time with this, so you may need to make more dredging flour. . .maybe three times over. That's cooking with kids . . .) Once all chicken portions are coated, turn heat up to medium-high and four pieces of chicken at one time, allowing to brown on each side, turning just once. Drain on papertowels and salt lightly. Serve. Note that my second batch of filets were a little darker but just as tasty as the first . . . maybe consider using 1/2 the oil recommended for each batch, cleaning the pan before batches.
We made chicken sandwiches on organic sunflower wheat bread and whole grain white bread with lettuce, tomato, mayo, and the requisite 3 pickle slices. We also made quick oven fries. Yum!
Want nuggets? Simply cut chicken into one inch pieces and follow the same process.
