1/2 cup water
1 tablespoon vegetable oil
1 cup chicken broth
1 cup dry bread crumbs
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon dried minced onion
2 teaspoons lemon juice
1 teaspoon kosher salt
1 tablespoon rice vinegar
1/4 cup brown sugar
1 tablespoon lemon juice
Heat oil in large skillet over medium heat. Fry chicken until only a few drops of water remain in center. Remove from skillet.
Add more water and oil to skillet and continue to grill 6 to 8 minutes each side or until chicken is no longer pink and juices run clear. Remove from skillet and cool to room temperature.
Pour chicken into individual serving dishes and stir over medium heat until heated and golden. Remove from oven and chill. Remove from oven and discard any remaining drippings.
Slice chicken into thick strips or slices, leaving slivers. Sprinkle bread crumbs over the strips and place on the other side of each dish. Slice the lemon juice into 1/4 cup pieces; use to thin.
Beat the brown sugar, lemon juice and rice vinegar into the remaining drippings. Serve hot or cold.