A delightful take on pan-fried chicken breasts, offering a crispy texture and flavorful seasoning.
Combine the flour, seasoning salt, garlic powder, paprika, black pepper, and cayenne pepper in a resealable bag.
Shake the bag well to ensure the spices are evenly distributed.
Whisk the egg and milk together in a mixing bowl.
Make sure the egg and milk are fully combined for an even coating.
Pound the chicken breasts slightly to an even thickness.
This ensures even cooking and prevents the chicken from drying out.
Heat the oil in a skillet over medium heat.
Ensure the oil is hot enough by testing with a small drop of batter.
Dip each chicken breast into the batter, letting excess drip off, then place into the bag with the coating mixture and shake to coat.
Coat the chicken thoroughly for a crispy crust.
Place the coated chicken breasts into the hot skillet and cook for about 12 minutes, turning frequently, until golden brown and cooked through.
Use a meat thermometer to check that the internal temperature reaches 165°F.
Serve the chicken hot with your favorite sides.
Garnish with fresh herbs for added flavor and presentation.
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