Quick Crispy Chicken

1. Place each chicken breast between two sheets of wax paper. Using a rolling pin or meat mallet, flatten the breast until it reaches 1/2″ thickness.
2. In a shallow dish, combine the marinade ingredients. Place the flattened chicken breasts into the marinade, making sure to submerge each piece. If your dish is too large and the pieces do not fully submerge, simply flip them halfway through the marinade process.
3. Cover the bowl with a sheet of plastic wrap and place in the refrigerator for 2-3 hours.
4. Remove bowl from the refrigerator and allow it to sit at room temperature while the frying oil comes to temperature. Preheat oven to 375 F.
5. In a large heavy bottomed skillet, I used cast iron but you could also you an electric skillet, heat 1/8″ layer of vegetable or peanut oil over medium high heat until it reaches 375 F.
6. While the oil comes to temperature, combine the dredge ingredients in a shallow dish. Remove a chicken breast from the marinade and allow the excess liquid.to drip off. Thoroughly coat both sides of the chicken with the seasoned flour. Carefully place chicken directly into the hot oil, making sure to lay the meat away from you in order to prevent hot oil from splashing on you.
7. Cook for 4 minutes per side or until golden brown.
8. Remove from the pan using a spatula or tongs and place chicken on a wire rack that you set inside of a baking sheet.
9. Place in the preheated 375 F oven and bake for 5-10 minutes or until the internal temperature reaches 165 F.