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<blockquote data-quote="stinkynathan" data-source="post: 88696" data-attributes="member: 1266"><p>I wanted to fry up some chicken last night since I already packed up my George Foreman and my grill is 100 miles away. This is essentially the recipe I found online:</p><p></p><p>Heat 2 tbsp butter and 1 tbsp oil in a 12" skillet until flour browns quickly when thrown in.</p><p>Coat seasoned chicken breasts with flour.</p><p>Cook first side for 4 minutes, other side for 3.</p><p></p><p>I ate it on a toasted 12 grain bread as a sandwich with some provolone and honestly, it was some of the best chicken I've ever cooked.</p><p></p><p>Any reason why that method wouldn't work with all of the smallmouth fillets I have in the freezer? Probably a little less time on each side, say 3 then 2</p></blockquote><p></p>
[QUOTE="stinkynathan, post: 88696, member: 1266"] I wanted to fry up some chicken last night since I already packed up my George Foreman and my grill is 100 miles away. This is essentially the recipe I found online: Heat 2 tbsp butter and 1 tbsp oil in a 12" skillet until flour browns quickly when thrown in. Coat seasoned chicken breasts with flour. Cook first side for 4 minutes, other side for 3. I ate it on a toasted 12 grain bread as a sandwich with some provolone and honestly, it was some of the best chicken I've ever cooked. Any reason why that method wouldn't work with all of the smallmouth fillets I have in the freezer? Probably a little less time on each side, say 3 then 2 [/QUOTE]
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