PISTACHIO ENCRUSTED CHICKEN




Ingredients

PISTACHIO ENCRUSTED CHICKEN

2 CHICKEN BREAST FILLETS
8 OZ. CANOLA OIL

BREADING:
2 CUPS ALL PURPOSE FLOUR
1/2 CUP MONTREAL CHICKEN SEASONING
1/4 CUP LEMON PEPPER SEASONING
1 TBL SALT

EGG WASH:
4 RAW EGGS, 3 CUPS WHOLE MILK
1 TBL MAGIC REDFISH SEASONING
1 TBL BLACK PEPPER
6 OZ. SHELLED SALTED PISTACHIOS, CUT OR GROUND, NOT LUMPY BUT NOT POWDER

Directions

PLACE THE CHICKEN IN THE FLOUR TO DUST THEN SUBMERGE INTO THE EGG WASH. TAKE THE CHICKEN AND GO BACK INTO THE FLOUR AND COMPLETELY COAT AND PACK. LAY ROUNDED SIDE DOWN INTO THE CRUSHED PISTACHIOS AND FIRMLY PRESS. LIFT UP CHICKEN GENTLY AND PLACE IN THE HOT GREASED SKILLET WITH PISTACHIOS FACE UP. SPOON HOT GREASE ON TOP OF CHICKEN AND TURN OVER GENTLY. WHEN BOTTOM HAS FINISHED COOKING APPROX. 2 1/2 MINUTES COOK FOR ANOTHER 2 MIN. PLACE ON NAPKIN TO DRAIN LEFT OVER GREASE.