Potato Wedges and corn.
2 large chicken breasts (1 to 1 1/2 lb chicken, you know best how much your family will eat)
2 cups flour
Canola oil (enough to fill skillet about 1 to 1 1/2 inches full)
Line up three bowls on your counter. Put a cup of flour each in both the first and third bowls. Season the flour generously with seasoned salt (I probably put a rounded 1/2 tsp in each bowl). Add about 1/4 tsp black pepper and a dash of paprika to each and stir to combine. Beat the egg with a fork in the second bowl.
Cut the chicken breast into strips and dip them one by one into the flour,
then flour again, coating well each time.
Heat oil in large skillet over medium to medium-high heat. Once hot, add chicken strips a couple at a time and cook for 2-3 minutes each side, until golden brown. The two strips on the left side of the picture are ready to be flipped.
You will probably need to start at medium-high heat, but turn it down to medium if the breading is browning before the chicken is cooked through in the middle. You don't want the heat to be too low though, or else the breading will absorb too much grease and become soggy. Everyone's stove is different so do what works for you!
Once the chicken strips are done, place on paper towels to cool and add another batch to the oil to cook.
This recipe is featured in Menu Plan 9.