Recipe from Pat Duran from Nev.
3 skinless, boneless chicken breasts
2 cups flour
1 tablespoon seasoned salt
1/4 teaspoon pepper
1/4 cup sugar
2 eggs (well beaten)
1/4 cup evaporated milk or buttermilk
Olive oil or vegetable oil
Plastic bag or paper lunch bag
Wash and cut chicken into small bite-sized pieces. Set aside. Place flour, seasoned salt, pepper, and sugar in the bag. Shake well to mix. Combine beaten eggs and milk in a shallow pie tin or bowl. Pour enough oil in frypan to make about 1/4- inch of oil even in pan. Heat to 350 degrees in frypan (medium high). Put several chicken pieces in egg mixture coating well, then put pieces in flour bag and shake gently to coat well. Remove each floured piece and fry on all sides until crispy golden brown. Remove from pan and drain on paper toweling before transferring to serving plate. Do not cover. For a little tangy taste add 1 Tablespoon of ground dry mustard to the flour mixture in bag, and shake it up !
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