Avocado Oil Pan-Fried Chicken with Peanut Dipping Sauce

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1/2 cup Garlic & Herb Bread Crumbs
• 1 large egg
• 2-3 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/4 cup Creamy Peanut Butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp hot water

Steps

1. 1

   Slice chicken breasts horizontally to create two thinner cutlets, or pound chicken thighs flat to about 1/2 inch thick.

2. 2

   In a shallow dish, whisk the egg. Place Garlic & Herb Bread Crumbs in another shallow dish. Dip each chicken piece first into the egg, letting excess drip off, then press into the breadcrumbs to coat thoroughly.

3. 3

   Heat NON-GMO AVOCADO OIL EXPELLER PRESSED in a large skillet over medium heat. Pan-fry chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Set aside.

4. 4

   In a small bowl, whisk together Creamy Peanut Butter, soy sauce, honey, and hot water until smooth. Add more hot water if needed to reach desired dipping consistency.

5. 5

   Serve the crispy chicken cutlets immediately with the creamy peanut dipping sauce on the side.