How to make it

  • Place chicken breasts between layers of wax paper or plastic wrap and pound with a meat mallet until about ¼ inch thick.
  • Place chicken breasts, garlic, and clam juice in a plastic zip lock bag and refrigerate 8-24 hours, flipping bag every so often.
  • Next day drain off marinade.
  • Dip chicken in egg, then in crumbs, (if using flour dip in egg, then in flour, in egg again, then in flour again).
  • Heat butter and/or oil in cast iron skillet over medium high heat until hot, place chicken in and sauté breasts until lightly browned, no longer pink, and cooked through all the way.
  • Serve with lemon wedges (for juice), tarter sauce, and Ketch-Horse sauce.
  • Goes great with Cole slaw and biscuits.

Reviews & Comments 4

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  • mrpiggy 4 years ago
    Phony abalone : ) Will have to try this. Thanks for sharing
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    " It was excellent "
    elgourmand ate it and said...
    I am forever looking for yet another unique way to fix chicken. This is different and should be delicious for a 5. RJ
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    " It was excellent "
    greekgirrrl ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks
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