2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 1/2 teaspoons vinegar
1/2 teaspoon dried sage
1 cup water
1/4 cup all-purpose flour
1/2 teaspoon salt
Heat oil in a large skillet over medium heat. Saute onion, garlic powder, red pepper flakes, cumin and chicken in oil until well browned. Pour in vinegar and sage. Bring to a boil and reduce heat to medium-low.
Fry chicken in hot oil until no longer pink, about 5 minutes. Fry in skillet one or two minutes longer, turning once. Fry in hot oil, scraping up blackened bits from skillet. Remove from skillet to paper towels to drain.
Mix together flour, salt and water and season with salt. Stir fry chicken in flour mixture 3 minutes and add vinegar and sage. Fry a minute more, turning once, until golden. Drain on paper towels and serve hot with potato wedges or rice.
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