Ingredients
4 Boneless, skinless chicken breasts - thin cut
1 cup All purpose flour
1 Large or Extra Large Egg
3/4 cup Milk
2 teaspoons Baharat Spice Mix
1 teaspoon Black Pepper (Ground)
1 teaspoon Salt (only if your spice mix doesn’t include salt)
1 bottle Oil (for frying - Canola, Safflower, Peanut, etc) enough for about 1" in pan
Preparation
Remove chicken from fridge and allow to rest for about 30 minutes. (Not required)
If you will need to work in batches you can heat your oven to 200F to use as a warming oven while you cook the rest of the chicken.
In a bowl combine egg and milk. Whisk to combine.
In second bowl or shallow dish combine flour, salt, pepper, and spice mix.
In a large, heavy, deep skillet or dutch oven (think cast iron) heat about 1/2" to 1" of oil to about 300-350 F
Dip a chicken cutlet in the egg and milk mixture. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Rpeat with the remaining pieces. (I prefer to prep all pieces first.)
Fry the chicken for about 3-4 minutes on each side until browned and chooked through (165 F)
Drain on a paper towel or transfer to a baking sheet and keep warm in oven.
