Instructions

Cut boneless chicken breasts into strips. If desired, pound the chicken breasts first with the flat side of the meat tenderizer. Prepare three dishes:

1. ½ cup flour seasoned with salt, garlic powder, and poultry seasoning
2. 2 eggs, beaten
3. Seasoned breadcrumbs

Dredge each chicken strip in the flour. Next dip into the eggs, and then coat with breadcrumbs. Heat approximately 1 tablespoon each of margarine and oil in a frying pan. Sauté chicken strips 5 minutes on each side. When you have too many to do in one batch, keep browned strips warm on a cookie sheet in the oven.

Glenda’s Secrets of Success

1. I don’t know how you could kill this one. If it were not everyone’s favorite, I would not bother giving instructions. I usually skip dredging in flour and just dip in eggs and then breadcrumbs.
2. I like Progresso Italian breadcrumbs for flavor.
3. Lately I have been making these in advance and keeping them warm in a low oven (250° to 300°) for an hour or so. Besides having the whole meal ready and not having to cook while everyone is eating, the chicken is much juicier and tenderer.

“As for BUTTER vs. MARGARINE, I trust cows more than chemists.” – Jean Gussow