3 cups Peanut oil
1 cup Milk
1 cup Flour
2-1/2 Teaspoons Powdered sugar
1/2 Teaspoon Pepper
2 Tablespoons Salt
2 Skinless, boneless chicken breasts,
Mix together the egg and milk. Place the filets in this mixture, and let sit for at least an hour.While the breasts are sitting, mix together the Flour, Sugar, Pepper, andSalt.Once the sitting is done, dredge in the flour. After the first dredging, I would put them back in the milk bath for a few seconds, and re-dredge! Place the Peanut oil in a deep fat fryer, and bring up to a high heat.Once up to 375 F., gently drop into the oil, and let cook until goldenbrown. Serve on buttered buns with a slice of pickle.
Karen's notes: I like to cut into strips. I usually do this in a dutch oven on the stove in small batches. I lightly salt the finished chicken and keep warm in a low oven while the rest of the chicken is frying.