CRISPY ANYTIME CHICKEN
The perfect fast and simple dinner for the kids, great for any night of the week. Sub with Almond Flour for a gluten-free alternative.
1 egg, beaten
½ cup AP flour (sub almond flour)
1½ tsp oregano (optional)
JF Universal Salt
Chicken breasts, pounded thin
3 Tbsp olive oil
In a medium-sized bowl beat one egg. In another bowl season the flour with oregano, garlic powder, onion powder, and JF Universal Salt. Take thinly pounded chicken breasts and dredge them in the egg then transfer them to the flour and thinly coat both sides.
In a large pan heat the olive oil. Place the chicken breasts into the pan and cook over medium to high heat, seasoning with additional salt and pepper. Add olive oil as needed, the chicken will be done when both sides are golden brown. Let cool on a wire rack and serve warm.