Breaded Chicken & Garlic Butter Sauce
Prep time
Cook time
Total time
Delicious breaded chicken with a garlic butter sauce that goes great with almost any side dish.
Recipe type: Entree
Cuisine: American
Serves: 4
  • Breaded Chicken:
  • 4 chicken breasts
  • flour
  • 1 egg
  • ½ cup of milk
  • 1 tsp. Tabasco sauce
  • 1 tbs. garlic powder
  • 1 tsp. pepper
  • ¼ cup season all
  • 2 cups of canola oil
  • Sauce:
  • 2 sticks of butter
  • 2 tbs. garlic powder
  • 2 tsp. cajun seasoning or season all
  • ⅓ cup of white wine
  • ⅓ cup of flour
  1. Butterfly chicken.
  2. Use a meat hammer to flatten the chicken even more. Depending on how large the chicken breasts are now, I usually cut them half.
  3. Pour canola oil into large pan. Turn to medium heat.
  4. Break the egg into a wide bowl and scramble. Add in ½ cup of milk and Tabasco. Stir.
  5. Mix together flour, garlic, pepper, and season all.
  6. Dip the chicken in the egg mixture, making sure entire chicken gets wet. This will allow the breading to stick nicely to the chicken.
  7. Drudge the chicken through the flour mixture. Do this will all the chicken breasts.
  8. Check the heat of the oil by dip corner of meat into the oil to see if it sizzles. If doesn't, give it more time. If it does, go ahead and add in chicken in a single layer.
  9. Cook for about 3 minutes and then flip. Cook until chicken is cooked all the way through.
  10. Put the oven on warming temp (200 degrees), place chicken in the oven to keep warm while you make the sauce.
  11. Melt butter in sauce pan.
  12. Once the butter is melted, bring to a simmer.
  13. Slowly pour in wine and whisk together with flour.
  14. Whisk in seasonings.
  15. Allow to simmer for a minute or 2 while whisking.
Butterfly the chicken to ensure it cooks all the way through at a much quicker pace.
Recipe by A Camera and A Cookbook at