| 1 | : bone-in breasts: "finger-bone" the breasts... |
| 2 | You don"t need a knife to bone out a chicken breast... |
| 3 | Tear the skin off, turn over (rib side up) and work fingers under "keel" (breast) bone and tear off. |
| 4 | Work fingers between rib section and meat and pull away, ending up at wing joint. |
| 5 | Pull out wing joint section. |
| 6 | One bone is left buried in upper edge of meat (wishbone, or collar bone of chicken). |
| 7 | Pull bone towards bottom tip of breast, tearing it from meat and yanking remaining cartilage away (left from keel bone). |
| 8 | Voila! perfectly boned breast. |
| 9 | : on underside (rib side) of breast there"s a long strip of meat in center that can be pulled away. |
| 10 | This is the "tenderloin" of the breast, or also known as the "chicken tender". |
| 11 | Tear these off whole. |
| 12 | Remaining breast is flat. |
| 13 | Cut lengthwise in half. |
| 14 | Carefully, with knife horizontal to cutting board, slice the thickness in half for each piece. |
| 15 | You should have 20 pieces... |
| 16 | 4 from each breast and 4 tenders. |
| 17 | oil: heat the cup of vegetable oil on high in large skillet or frying pan. |
| 18 | breading: : mix dry ingredients in a plastic bag, shaking well. |
| 19 | Increase/decrease/add/subtract as your tastebuds and preferences warrant. |
| 20 | Whip egg and milk "til smooth in large bowl. |
| 21 | Put all pieces in bowl to thoroughly wet. |
| 22 | Scoop out all meat and put in plastic bag, don"t bother draining, the more the merrier. |
| 23 | Shake vigorously. |
| 24 | Well, shake the bag vigorously, you can stand still if you like. |
| 25 | frying: place 4-6 pieces of meat in pan, frying "til golden brown, turning occasionally. |
| 26 | Turn the meat...don"t have your back to the stove! drain on paper towels. |
| 27 | serving: eat at least one of the first pieces fried while frying the rest, no one will ever know. |
| 28 | Serve remaining pieces with any other dishes you deserve... |
| 29 | Er, like. |
| 30 | Asparagus and potatoes, spaghetti and sauce, etc. |
| 31 | (i had etc. |
| 32 | The other night... |
| 33 | It"s only good when picked fresh!) |
| 34 | note: breading mixture is great with fish fillet, liver, chicken-fried steak, or anything else you like to panfry. |
| 35 | You can pre-mix in a large quantity and store in tightly covered jar or canister and have ready to use. |
| 36 | Be sure to shake well before removing some for use (if in california, just leave on porch or under a doorway.). |
| 37 | enjoy! |
| 38 | : typed especially for you from fassett"s fumbling foodery for cyberealm bbs, watertown, ny, home of kook-net! (315) 786-1120. |
| 39 | fat and caloric content: yes!! |
