We can thank Albertson’s for this because I was buying chicken breasts on sale and they had a limit of 8 pounds. They would only sell me 7.5 pounds. I fit all I could into my Sous Vide and had one big breast left so I thought I would fry it. I think this recipe will coat two large chicken breasts because I did one and had extra. First the chicken gets pounded and marinated for two hours.
Marinate for two hours –
one or two breast of chicken pounded and rubbed with about 2 Tablespoons Italian Seasoning (My mix is – I Tablespoon each c- ourse sea salt, black pepper, oregano, basil, fennel seeds, 1+1/2 teaspoon each of granulated onion, granulated garlic)
1 can coconut milk
1 Tablespoon Apple Cider Vinegar
2 teaspoons Bomba (Italian chili paste condiment)
1/2 teaspoon course sea salt
1/4 teaspoon black pepper
This goes in a Zip Lock Bag with the air squeezed out in your refrigerator for 2 hours.
Make flour coating
1/2 cup cornstarch
1/2 cu flour
1+1/2 teaspoon course sea salt
1/4 teaspoon black pepper
1 teaspoon cayenne pepper
1+1/2 teaspoon paprika
mix together
After two hours pull out the chicken and shake off all the liquid that you can and discard liquid.

Pat the flour mixture as much as you can on both sides of the chicken.
Put on a fry pan on medium-high heat with canola oil enough to cover a little more than 1/2 of the chicken.

Fry on both sides – You need 165F to be safe.

It’s super moist and extra juicy. It’s also crispy and tasty.

ENJOY!!!!!!





























































