Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 11 Ratings
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons of the oil in a large skillet over medium heat.

    Advertisement
  • Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.

  • Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

  • Cut into strips and divide among plates. Serve with the barbecue sauce and the carrot and celery sticks.

Nutrition Facts

634 calories; fat 28g; saturated fat 3g; cholesterol 168mg; sodium 1376mg; protein 32g; carbohydrates 61g; sugars 22g; fiber 3g; iron 4mg; calcium 102mg.
Advertisement