Ingredients
4 Boneless, Skinless Chicken Breasts
2-3 C Self Rising Flour (to be adjusted as needed! )...
Onion Powder
Salt
Pepper
Dry Mix:
Pour approx 3 C flour in one bowl. Shake a heavy layer of onion powder across the top. Shake light layer of salt over onion powder. Mix together.
Wet Mix:
Pour approx 1 1/2 - 2 C flour in second bowl. Shake light layer of salt over flour. Shake light layer of pepper over salt. Mix together. Turn faucet on a steady stream. With fork in one hand & bowl of flour in other, move bowl under stream of water. Mix together. (Move out from under water as needed to not get too much water in mixture!) Batter needs to be about the thickness of cake batter.
Place strips of chicken in wet mix first. Using fork, move battered piece of chicken into dry mix. You will want to repeat this, one step at a time for several strips, so you can cook a 'batch' at a time.
Once you have a 'batch' battered in both wet & dry mixes, place chicken strips in hot oil. (Deep fryer works best for this; HOWEVER, you CAN just fry it in oil in a pan on the stove, too. Just like before there was fryers. ) If using deep fryer, temp should be 350*.
Cook for 6-8 minutes. You will be able to hear a difference when the chicken is done! It 'hisses' until it's done. HONEST!
Preparation
