1 package boneless chicken breasts ½ cup flour 1 egg ½ cup Zatarain® fish seasoning 1 tbs. Water oil meat scissors
Butterfly the chicken breasts. Cut them down their middles to seperate the breast halves. Using meat scissors cut chicken into the shape of chicken fries. Put flour and Fish Fry into separate ziploc bags. Lightly beat egg with 1 Tbs. water. Shake four chicken strips at a time in the flour, shake off the excess, dip in egg wash, shake off the excess, then shake in Fish Fry.
Place each chicken fry on a plate to reserve for frying. Heat two inches of oil in a skillet to medium hot. Fry chicken strips in batches so they do not touch, turning, until they are golden brown. Drain and serve.
You may also need:
1 bottle of honey mustard dressing for dipping and/or 1 bottle of barbecue sauce for dipping.
Try this adding some bread crumbs, if you wish.
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