I Cant Believe Its Not Bacon

1. 1

   Slice the chicken breasts to 1/4 inch thickness.

2. 2

   You will want to make the pieces as large as possible, since smaller pieces means more pieces to fry.

3. 3

   (Some stores sell chicken breasts that are already sliced thin, so when I use those I like to pound them just a little bit flatter.

4. 4

   Thicker pieces require more time in the oil to cook through which might cause the coating to burn).

5. 5

   Heat oil in a skillet over medium/medium low heat.

6. 6

   In a wide, shallow dish, mix together flour, salt, onion powder, garlic powder and paprika.

7. 7

   Dredge the chicken pieces in the flour mixture and shake off any excess.

8. 8

   When oil is heated, add pieces of chicken to the skillet (3 to 4 pieces at a time, so as not to overcrowd the pan).

9. 9

   Flip when sides are a golden brown and cook on the other side.

10. 10

    Remove when bottom is golden brown (1-2 minutes longer) and let cool on a paper towel lined plate.

11. 11

    Repeat for remaining pieces of chicken.

12. 12

    Best when served warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.