Ingredients

• 3 large eggs
• ½ cup milk
• Coarse Sea Saltsalt (or caldo de pollo)
• Ground pepper
• 1/2 to 1 cup cup all-purpose flour
• 2 1/2 cups fresh breadcrumbs (see below)
• 1 cup cornmeal
• 1 cup vegetable oil
• 4 chicken breasts – sliced in half lengthwise (about 1 1/2 pounds total – 8pc)

 Directions

•  Chicken breast halves should be about ½ inch thick
  •  If not, put in Ziploc bag (leave open) and beat with iron skillet or rolling pin and flatten out
•  In mixing bowl, whisk eggs, milk and teaspoon salt; let stand 5 minutes.
•  Rinse and pat chicken dry with paper towels.
•  In a large cast-iron skillet heat oil over medium heat
•  In grocery bag add flour to the bottom and gradually add all chicken breast – keeping them covered in flour
•  In a second mixing bowl, add breadcrumbs, cornmeal and salt (Caldo de Pollo is great)
•  Coat floured chicken breast half in egg, shaking off excess
•  Dredge in breadcrumbs, turning twice and patting both sides.
•  Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned – about 4 minutes.
  •  I have a giant burner on my stove and it’s slightly less than medium for thorough browness
•  Turn with tongs; cook until browned cooked throughout, approx. 3 minutes more (if browning too quickly, lower heat).
•  Between batches, removce brown crumbs from the oil with a spoon.
•  Drain chicken on paper towels and season with salt.