add cut-up chicken breasts to your bowl. get the pieces moist.

now dip each chicken breast piece into the bowl of bread crumbs. shake excess crumbs off.

in a shallow frying pan, heat vegetable oil. once the oil is hot, add chicken, making sure to not let the pieces touch each other.

let them brown evenly on one side before you flip them to cook on the other side. if you attempt to flip them too soon, the breading will come off the chicken and stick to the pan. depending upon the thickness of your chicken and whether you are cooking over flame or electric burner, the pieces should be fully cooked within 5 minutes. test your first piece out - it should be moist and white inside, with no pink coloring.

after they are cooked, remove from frying pan to plate covered with paper towels. let drain, and remove to a second plate covered with paper towels. it's important to drain any excess oil.

serve warm or room temperature. will also stay in refrigerator for a day or two, if you let them come to room temperature before you serve them.

this chicken works well for picnics. also great chicken to turn into parmigiano.

honey mustard sauce

ingredients
honey
grey poupon country-style dijon mustard