HOW TO FRY CHICKEN WITH FLOUR AND EGG RECIPES

Steps:

• If chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Whisk the egg in a bowl. Put flour on a plate.
• Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken.
• Put chicken on a frying pan in a single layer. Sprinkle the chicken with 1/3 tsp of salt and 1/8 tsp of pepper.
• Cook the chicken for 4 minutes (or until golden-brown on the bottom), then carefully flip with a spatula and sprinkle with remaining 1/3 tsp of salt and 1/8 tsp of pepper. Cook for 4 more minutes, or until the chicken is cooked through (uniformly white in the middle when cut).

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.