modern fried chicken

There are thousands of fried chicken recipes out there (most of them great), but what makes this recipe modern is the use of skinless chicken breast cutlets. Because they're boneless, skinless, and thin, they cook very quickly and don't require a lot of oil to fry up nice and crispy. If you already have regular boneless skinless chicken breasts, just put them between two pieces of plastic wrap and gently pound until only 1/2 inch thick.

Serves 4

4 boneless, skinless chicken breast cutlets
1/2 cup all purpose flour
3 tbsp modern grill rub
2 eggs
3 tbsp water
canola oil

Place a large skillet on the stove and fill with oil to a depth of 1/2 inch. Heat oil over medium high heat. Meanwhile, combine flour and grill rub and spread out evenly on a large plate. Place eggs and water in a shallow bowl and whisk gently to break up egg. Dredge each chicken breast in flour, shaking to remove excess. Dip to coat in egg mixture, then dredge in flour again. Set on a plate while you dredge other pieces.

When oil is hot (a drop of water dropped into oil evaporates immediately), place 2 breasts at a time in pan. Cook for 10-12 minutes, turning once, until golden brown. Drain on paper towels and serve immediately.