Peito de frango empanado e frito à moda sulista

Ingredientes

• 3 large chicken breasts
• 1.5 cups milk
• 3 tablespoons hot sauce
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon onion powder

Modo de preparo

1. 1

   Cut each breast into two cutlets (reducing the thickness by half, not the width or length).

2. 2

   Combine milk and hot sauce in a bowl or large zip-top bag then add chicken. Marinate 2-4 hours. Drain chicken well then season with salt and pepper to taste; set aside. 1.5 c. milk, 3 Tbsp hot sauce

3. 3

   Whisk eggs together in a shallow bowl; set aside. 3 eggs

4. 4

   Combine flour and remaining ingredients in a large bowl and mix well: set aside. 2 c. flour, 2 tsp salt, 1 tsp each pepper, paprika, garlic, 1/2 tsp each white pepper, onion powder

5. 5

   Dredge one piece of chicken in flour and shake off any excess.

6. 6

   Dip chicken in eggs and shake off any excess.

7. 7

   Dredge chicken back in flour once more, taking care to thoroughly coat the chicken. Repeat with remaining chicken pieces.

8. 8

   Let chicken rest on waxed paper or a cooking rack about 10 minutes or until wet spots start to appear in the flour.

9. 9

   Heat 3 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 350 degrees.

10. 10

    Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan.