Sauteed Breaded Chicken

Directions

1. Combine flour, paprika, salt and pepper in a bowl
2. Put eggs and water in a separate bowl and beat with a fork until completely combined (egg wash)
3. Cut up chicken into strips or pieces or use the chicken tenders
4. Dip each piece of chicken into the egg wash and coat all sides
5. Roll each piece in the flour mixture and coat well
6. Repeat the process with each piece being gently dipped a second time in the egg wash and then coated with the flour mixture a second time.
7. Have a few plates ready and place each piece of chicken on the plate to rest and allow the coating set.
8. You can cook them when they are all done or put the plates in the refrigerator and cook Iater that day.
9. Put enough olive oil in the bottom of a large skillet to cover th bottom with 1/8 inch of oil. Turn heat to medium high and get the oil hot.
10. When the oil is hot, place the chicken pieces/strips gently into the skillet.
11. Cook chicken 5 minutes on the first side and then gently flip the pieces. Turn the heat to low and cook with a lid on with a crack for air.
12. Cook until almost done. Keep adding oil as need so there is always oil covering the bottom of the skillet. Depending on the thickness of your pieces, it may take 10-20 minutes. I use a meat thermometer to be safe and cook chicken until the thermometer reads 160 degrees when placed in the center of the thickest piece.
13. When the pieces are almost done, remove the lid and turn the heat to medium and brown and crisp the chicken. Flip the pieces to brown and crisp both sides.
14. Serve hot or eat cold the next day.