1/2 c. flour
2 farm fresh eggs
Cayenne – to taste
1/2 tsp. ground black pepper
1 tsp. sweet paprika
1/2 tsp. garlic powder (or 1 clove roasted garlic)
1/2 cup sun dried tomatoes (drain oil if using oil-packed), finely chopped
2 1/2 cups bread crumbs
In a medium bowl, combine eggs, spices and sundried tomatoes. Use an immersion blender (or transfer to a blender) to blend. Sundried tomatoes should be very fine shreds in the mixture.
Set out four large plates on your counter.
On the first plate, pour the flour.
On the second plate, pour out some of the egg mixture.
On the third plate, pour out aprox 1 cup of breadcrumbs.
Working with each piece of chicken individually, dredge in flour, coat in the egg mixture and then fully coat with breadcrumbs. Place the prepared piece of chicken on the fourth plate. You can prepare all the pieces ahead of time; if you must stack them on the plate, put a piece of parchment paper or wax paper in between the layers.
You can either deep fry your chicken in peanut oil or rendered shmaltz OR pan fry it in 1-2 tbsps olive oil. With either method, resist the urge to move the chicken around while it is frying — this will prevent the coating from fully crisping up. Instead, let it sit on each side until the coating has become crispy and detaches on its own from the pan. Brown all sides. Cooking time will vary depending on what cuts you are using — allow 5-7 minutes per side for Filets; longer for pieces on the bone.
Serve with sauerkraut, pickles or cabbage salad.
Note: These quantities are for one pound of chicken. Multiply quantities as needed. Boneless Breast or Leg Filets work well for this, but you could also use this method to cook Chicken cut in Eighths or Chicken Thighs — just increase the frying time for larger pieces on the bone. Juices should run clear when pierced with a sharp knife.