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With The Glass Kitchen, Linda Francis Lee has served up a novel about the courage to be yourself--it's a true recipe for life.
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Fried ChickenA recipe straight from the pages of this "irrisistible read"—Elin Hilderbrand
Ingredients:6 boneless, skinless chicken breasts (use kitchen mallet to pound into flat, even pieces)6 boneless, skinless chicken thighs (use kitchen mallet to pound into flat, even pieces)2 cups panka2 cups bread crumbs2 to 3 eggs, scrambled (can use yogurt or buttermilk instead)Seasoned salt, salt and pepper to tasteVegetable oil for pan fryingDirections:Mix panka, bread crumbs and seasoning in bowl for dipping, or bag for shaking. Dip pieces of chicken into egg, coat, then dip in bowl of crumb mix. Coat chicken in mixture. (For extra crispy chicken repeat dipping steps.) Place prepared chicken on cookie sheet. In large skillet, cover bottom with thin layer of vegetable oil. Heat on medium-high until hot. Carefully fill bottom of the pan with chicken pieces. Brown, approximately 4 - 6 minutes each side (depending on thickness of chicken), until cooked thoroughly. Place on paper towel to drain. Serves 6
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