Texan Chicken Fried Chicken

Bill has been really great about taking on dinner lately--which is awesome. I love to watch him in the kitchen.

On Saturday he was very excited about a food convention that was in town; Zest Fest--sponsored by Chile Pepper Magazine. (who knew?) It was a convention of the spiciest food products out there. Of course Bill and his friend participated in the Atomic Hot Wings eating contest

and stepped up to sample the outrageously hot Jolokia pepper hot sauce

but he also brought home some locally made dry seasonings for barbecue dry rubs, etc. and decided to test it out in some down home fried chicken. It came out great, very moist and juicy and the seasoning was really yummy.

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4 boneless, skinless chicken breasts

3 cups flour

3 Tbsp Angelo's Poultry Seasoning

(we're gussing a little paprika, salt, pepper, cumin, garlic powder would do just as well)

2 eggs

1 tsp vinegar

4 Tbsp shortening

1/2 cup oil

Between two sheets of wax paper, pound chicken to flatten and tenderize.

In a shallow bowl, combine flour and seasonings.

In a smaller bowl, beat eggs and vinegar together.

In a deep skillet, heat shortening and supplement with oil until 1/2" deep, covering the bottom of the skillet, on medium-high heat.

Alternate dipping chicken breasts first in egg then in flour mixture, so that they are dipped in each mixture twice and well coated in the dry mixture.

Toss chicken into the oil--if oil is not immediately bubbling and sizzling around the chicken, turn up the heat!

Cook until deep golden and flip chicken breasts to cook the other side. When both sides are golden and crispy, check chicken to see that it is cooked through. Serve with veggies!