I Can’t Believe It’s Not Bacon

Slice the chicken breasts to 1/4 inch thickness. You will want to make the pieces as large as possible, since smaller pieces means more pieces to fry. (Some stores sell chicken breasts that are already sliced thin, so when I use those I like to pound them just a little bit flatter. Thicker pieces require more time in the oil to cook through which might cause the coating to burn).

Heat oil in a skillet over medium/medium low heat.

In a wide, shallow dish, mix together flour, salt, onion powder, garlic powder and paprika.

Dredge the chicken pieces in the flour mixture and shake off any excess.

When oil is heated, add pieces of chicken to the skillet (3 to 4 pieces at a time, so as not to overcrowd the pan). Flip when sides are a golden brown and cook on the other side. Remove when bottom is golden brown (1-2 minutes longer) and let cool on a paper towel lined plate.

Repeat for remaining pieces of chicken.

Best when served warm.