Wrap each Chicken breast with 4 slices of Bacon, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients except Egg and Milk.
In another shallow dish, whisk together Egg and Milk.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Vegetable oil in a large skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot oil and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess oil. Remove toothpicks before serving.
Ingredients
4
44Chicken breasts-boneless, skinless
16 slices16 slicesBacon-regular cut
1 cup120 gAll-purpose flour
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLBlack pepper
1/2 tsp2.5 mLPaprika
11Egg-large
1/4 cup60 mLMilk
3 cups720 mLVegetable oil
Equipment
Large skillet
Shallow dishes
Wire rack
Toothpicks
Instructions
Wrap each Chicken breast with 4 slices of Bacon, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients except Egg and Milk.
In another shallow dish, whisk together Egg and Milk.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Vegetable oil in a large skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot oil and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess oil. Remove toothpicks before serving.
Comments