Prep Time 15m
Cook Time 12m
Ready Time 30m
Yield 4 servings

  • 4 boneless skinless chicken breast halves (about 6 oz. each)
  • 1/3 cup Martha White® Plain Enriched Yellow Corn Meal
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Crisco® Pure Vegetable Oil
Preparation Directions
  • Step 1Combine corn meal, flour, salt, paprika, onion powder and pepper in shallow dish. Combine egg and water in another shallow dish. Dip chicken in egg mixture. Roll in corn meal mixture to coat.
  • Step 2Pour enough oil into electric skillet or large heavy skillet to measure 1/4-inch deep. Heat to 365ºF or medium heat.
  • Step 3Fry chicken 5 to 8 minutes on each side, until well-browned and internal temperature reaches 165ºF. Drain on paper towels.
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