2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
1 cup All-purpose Flour
1 Tablespoon Seasoned Salt (such As Lawry's)
Salt And Black Pepper To Taste
2 whole Eggs
2 Tablespoons Water
2 cups Seasoned Breadcrumbs
Vegetable Oil, For Frying
Ketchup And Mustard, For Serving
YIELD 4 servings
First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water. In a third bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until they're coated. Shake off the excess and place them on a plate or pan as you bread the rest.
In a large nonstick skillet over medium heat (place the skillet on the backburner!), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)
Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room. Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side. The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.
Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until it's all fried. Serve warm with ketchup and/or mustard!