6 chicken wings
2 tablespoons vegetable oil
1 packet dry onion soup mix
4 (4 ounce) skinless, boneless chicken breast halves
3 1/2 cups garlic butter, chopped
3 tablespoons lemon juice
3 onions, sliced
1 cup ketchup
1 cup brandy
Heat oil in small skillet over medium heat. Remove bird from grease, then place into a large piece of aluminum foil. Remove foil, and refrigerate bird for 10 minutes.
Heat oil in same skillet over medium heat. Place chicken in the oil, then stir chicken seasoning, lemon juice, onions, and ketchup into chicken. Sprinkle egg mixture over chicken, then place on foil, and refrigerate for 10 minutes.
Heat chicken in the same skillet over medium heat. Place chicken pieces directly on foil; cook 2 to 3 minutes on each side, flipping every 5 minutes.
Fry the chicken breasts in hot oil frying for 5 minutes, then drain on paper towels. Place chicken on paper towels, and fry until golden brown. Remove crispy skin from breast; rinse chicken with juice from lemon sauce and discard. Drain on paper towels. Serve chicken with brandy glaze, if desired.