3 lg skinless,boneless chicken breasts
2 c all purpose flour
1 Tbsp lawry's seasoned salt
1/4 c granulated sugar
1 Tbsp parsley flakes
2 tsp dill weed
1 tsp sesame seeds
1/2 c rice krispies
2 lg eggs,well whipped
1/4 c evaporated milk or buttermilk
crisco solid shortening for frying
1 Rinse and pat dry chicken breasts and cut into bite size pieces.Set aside.Place a large plate on the counter with 2 layers of paper towels for the chicken when cooked.
2 Place remaining ingredients in a lunch bag or plastic bag;except the milk,eggs,and Crisco.
Shake bag well to mix ingredients; set aside.
Combine whipped eggs and milk in a shallow pan.
3 Put enough shortening in a large skillet or electric fry-pan to make 1/4 inch deep. Heat to 350^ or medium-high heat.
Dip 5 or 6 chicken pieces in the egg mixture,coating well; then put in the flour bag and shake to coat all pieces well.
4 Remover each piece and fry on all sides until crispy golden brown. Remove and drain on the paper towel plate. Do not cover the chicken; when next batch is ready to drain remove first batch to a large foil lined baking pan and keep warm in the oven set at 225^ ;uncovered and separated.
Place new paper toweling down and continue with remaining chicken pieces.
Note: a deep fryer may be used if desired.
Serve with dill dip of ranch dip or mix the 2 together.
Recipe added by Pat Duran