Chicken Fried Chicken Baked Potato
Modes of Measures: splash a tiny mass of ingredients in the central valley of your palm, digits squished solid.
One tablespoon granulated garlic
One package of boneless chicken breasts, chop up after breaded, cooked and fried
Two tablespoons salt
One tablespoon onion powder
One tablespoon paprika
One spoonful of Country Crocker butter
½ teaspoon cayenne pepper
one tablespoon of all-purpose seasoning
A ½ cup of milk
a small bowl of all-purpose flour
* olive oil for frying
Preparation: -one large bowl for seasoning chicken
-two medium bowls (one for egg/milk combo and one for all-purpose flour) Rub these spices and seasoning into the chicken. Allow this to sit for ten minutes;
next, add milk and egg into the first bowl, enough to cover the seasoned chicken, and will enable the chicken to marinate in it ideally 4 hours IN THE REFRIGERATOR
Remove marinated chicken from the fridge after the allotted time then, bread the chicken with the all-purpose flour before placing it into the hot grease
*heated on LOW
Fry chicken breast until cooked entirely white!!!
Meanwhile, preheat oven to 400 degrees Wrap the desired amount of large russet potatoes with Reynolds Wrap Foil and place directly on the rack. Cook until a fork can puncture the surface smoothly. Cut potato open, add the desired amount of butter, chopped chicken, cheese, and even white gravy!
–Sarcastic Moms Club