1 pound boneless skinless chicken breasts
1/2 cup flour
1/2 cup Zatarain’s Wonderful Fish-Fri
1 egg
1 tbsp water
oil (for frying)
barbecue sauce or honey mustard dressing (for dipping)
Butterfly the chicken breasts. Then cut them down the middle to separate the breast halves. Next cut into the shape of chicken fries with meat scissors
or a knife.
Put flour and Fish Fri into separate resealable plastic bags. Lightly beat
the egg with one tablespoon water. Shake four chicken fries at a time in the
flour, shake off the excess, dip in egg wash, shake off the excess, then
shake in Fish Fri. Place each chicken fry on a plate to reserve for frying.
Heat one inch of oil in a skillet to medium hot. Fry chicken fries in
batches so they do not touch, turning, until they are golden brown. Drain
chicken fries on paper towels and serve with barbecue sauce or honey mustard
dressing for dipping.