Skillet Fried Chicken Breast (Lower Fat) - cooking recipe

Ingredients

6 boneless skinless chicken breasts (pounded only slightly, or to desired thickness)
30 saltine crackers (or use Ritz butter crackers)
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
2 teaspoons seasoning salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper (can use more)
1 pinch cayenne pepper (optional)
1 large egg
1/4 cup low-fat milk (can use full fat milk)
1/4 - 1/3 cup vegetable oil

Preparation

Crush the crackers in a food processor until coarse crumbs form.
Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
In a bowl whisk the egg then add in milk; mix/whisk to combine.
Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
Heat 1/4 cup oil in a heavy skillet over medium heat.
Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.