FRIED CHICKEN BREAST "BURGER"

Fried Chicken Breast

Provided by Colleen Sowa

Time 30m

Number Of Ingredients 16

CHICKEN
4-6 large chicken breasts, boneless and skinless
COATINGS
2 c corn flake crumbs
1 c flour
1 1/2 tsp each: sea salt, black pepper, cayenne pepper, garlic powder
3 large eggs
1/4 c water
OIL FOR FRYING
1/3 c vegetable oil
BREAD
1 large loaf of bread (any kind you like, i used an old world french bread, pre sliced)
SANDWICH FILLINGS
2 large tomatoes (sliced)
1 bag(s) romaine lettuce leaves (or any lettuce)
1 jar(s) mayonnaise (or other topping like ranch dressing, bbq sauce, sour cream)

Steps:

1. Butterfly cut each chicken breast, or pound it gently but firmly with the side of a saucer as in this photo. You will be making the meat thinner and larger.
2. Put corn flake crumbs, flour and spices together in bowl. Mixing well.
3. Beat the eggs and water together in a separate bowl.
4. Coat the chicken with the corn flake mixture.
5. Dip coated chicken into the egg mixture.
6. Coat with the corn flake mixture again. Then put in Skillet with vegetable oil to fry.
7. Fry the chicken about 7 minutes on each side, until chicken is browned, cooked and juices are clear.
8. Place two slices of desired bread on a plate. Spread each slice with mayonnaise (or other desired topping).
9. Put lettuce on one slice of bread and a chicken breast on the other slice of bread.
10. Put sliced tomato on top of one side.
11. Put both sides of sandwich together.
12. Cut sandwich in half on the diagonal (I am so fussy about this!)
13. Serve! *** If you are having guests, let them help by assembling their own sandwiches with toppings of choice!