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Ingredients:
- 6 chicken breast halves
- salt and pepper
- vegetable oil
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
Preparation:
Rinse chicken breasts and pat dry; sprinkle all over with salt and pepper. Drain well. In plastic bag, combine flour, salt, pepper, and baking powder. Shake chicken the flour mixture until well-coated. Refrigerate for 2 to 4 hours. Put 1 1/2 inches of vegetable oil in a deep skillet; heat to medium high, or about 3705°. Place chicken in hot oil. When chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 8 to 12 minutes on each side or until well-browned and juices run clear when pierced with a fork.
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