Z-Special Breaded Chicken

[Spade]

It's simple, straight forward and shockingly good.

1. Defrost chicken strips or thighs/breasts (cut into strips if not already)
2. Damp dry with a paper towel (important that the chicken isn't saturated with water from defrosting)
3. Flatten them out with a meat hammer (optional, gives you a larger amount of breaded goodness but can make the chicken a tad drier)
4. Setup 1 plate (for the naked chicken), two bowls, and another plate on the counter.
5. In the 1st bowl add enough Blue Agave (or 100% Maple Syrup) to coat all the chicken. We used to use the syrup but the agave is just a smoother taste.
6. Fill the 2nd bowl with bread crumbs of choice (Italian flavored is our preference)
7. Dip chicken in 1st bowl and coat entirely. Let the excess drip back into the bowl.
8. Coat chicken in bread crumbs and then set on the other plate.

Heat up some olive oil in a large pan (you'll need enough to fry the chicken on both sides). Each oven/pan is different but I tend to run about 3 min on each side to fully cook without over cooking. I also cook 3-4 pieces at a time and then put them on another plate (yup three plates for this one) and cover with foil to keep warm while the others are cooking.

Keep in mind these things rock and are very easy to eat (cut with a fork) so I tend to try and cook 4 per adult (and 6 for teenagers).

We like to eat this with stove cooked rice that's cooked in Chicken broth instead of water and grilled asparagus.