I used chicken breasts, sliced thin and only fried for 5-6 minutes...then followed the recipe. I found if I fried for 8 mintues it became very dry. So I also "marinated" the chicken in evaporated milk after seasoning it, for 30 minutes, then I dredged in the flour mixture and refrigerated it...continue as written, mcuh more tender. I may marinate it, dredge it, then dredge again because my son is so used to the forzen variety that has more batter on it. Love it though! Added some garlic powder... it's a keeper!
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5 users found this review helpful
I used chicken breasts, sliced thin and only fried for 5-6 minutes...then followed the recipe....