- In a shallow dish combine egg and milk. Set aside.
- In a resealable plastic bag combine flour, paprika, pepper, garlic salt and poultry seasoning. Season with salt to taste. Add chicken breasts to flour mixture, a few at a time, shaking to coat. Remove chicken breasts from bag, shaking off any excess flour. Dip in milk mixture. Return to flour mixture and shake until coated.
- In a large cast iron skillet add oil to a depth of 2-inches; heat over medium-high heat to 375°F. Working in batches, gently add chicken breasts to skillet. Cook, covered, 6 minutes per side or until browned. Carefully turn chicken again (skin side down).
- Reduce heat to medium-low. Cook, uncovered, 15 to 25 minutes more or until juices run clear and an instant-read thermometer inserted into the thickest part of chicken registers 165°F. Drain on paper towels before serving.
View all nutritional information
Calories 433, Calories Fat 201, Total Fat 23g, Saturated Fat 3g, Cholesterol 92mg, Sodium 147mg, Carbohydrate 24g, Protein 31g
|Calories (fat) extra||46|
|Total Fat (extra)||35|
|Saturated Fat (extra)||19|
|Vitamin A (extra)||5|