Ingredients

chicken breast, pounded to an even thickness
flour of choice (I prefer quinoa flour or buckwheat flour)
seasoned salt (or salt and pepper)
eggs, beaten
cracker breadcrumbs (or breadcrumbs of choice)

oil of choice (olive, vegetable, or avocado oil work well)

Method

1. Set up: Set out a plate with flour of choice (enough to lightly coat the surface of the chicken breast) and mix in a dash of seasoned salt.
   Set out a large bowl of beaten eggs (1-2 per chicken breast).
   Set out a plate of cracker breadcrumbs (season with seasoned salt or preferred seasonings if your crackers are not already well seasoned).
2. Add ~1/2 inch of oil to a pan with a lip – your pan should be large enough to fit your chicken breast without overlapping (work in multiple batches if needed). Start heating over medium to medium-high heat until it reaches 350°F.*
3. Pané chicken: Press pounded chicken breast into your flour of choice to coat both sides.
   Move flour coated chicken to beaten eggs, and dip until all of the flour is coated in eggs. Allow some excess to drip off as you move chicken to the cracker breadcrumbs.
   Coat the chicken in crumbs by pressing the chicken into the crumbs plate and flipping to ensure that all sides are well coated.
4. Cook: Transfer panéed chicken into the hot oil. Allow to cook for ~5-7 minutes (until about halfway cooked through, when you can see that the chicken is whitened around the edges), then flip and cook until the chicken is fully cooked through (5-7 minutes, or until internal temperature reaches 165°F).
5. Transfer finished chicken to a paper-towel lined plate (if serving almost immediately, as this can create condensation) or a cookie sheet with a cookie cooling rack on top of it (if cooking more batches, as this keeps the breading crispy).
6. Serve with preferred sides and toppings, such as Gluten Free Waffles (or Pumpkin Waffles), spicy stovetop chicken gravy, honey, and Cucumber Quick Pickles.

Notes:

1. If you don’t have any oil on hand, you can also fry your chicken in melted shortening or lard (such as Crisco).
2. *To test if your oil is ready for your chicken, sprinkle a pinch of breadcrumbs into the oil. If they start to sizzle right away then the oil is ready, if it doesn’t sizzle it is not hot enough, and if it browns almost immediately after sizzling you will need to turn the heat down as it is too hot!
3. If working in batches, ensure that your oil is up to temperature and not too hot before adding your next round of panéed chicken breasts.