2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon celery seed
1 1/2 teaspoons paprika
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon dry mustard
2 teaspoons lemon juice
1 teaspoon vegetable oil
1 dash seasoned sugar
1 dash poultry seasoning
Heat 2 tablespoons oil in a large skillet over medium heat. Fry chicken in oil for about 5 minutes, or until lightly browned. Remove from skillet and set aside.
In a large bowl, mix the celery seed, paprika, soy sauce, garlic, dry mustard, lemon juice, oil, poultry seasoning and sugar. Pour mixture into skillet and heat until bubbly. Remove from heat and stir in chicken. Brown for a few minutes, then stir in celery seed mixture. Remove chicken from skillet, and return to skillet. Fry coated chicken on all sides, flipping once, for about 5 minutes.
When chicken is cooked, remove coating and set aside.
Deliver chicken pieces to a large skillet, and heat over medium heat until deep brown. Flip and fry the chicken pieces for about 5 minutes, or until browned in all areas. Remove from skillet and set aside.
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