Pecan Crunch Chicken

  • 1 egg
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon Tabasco sauce
  • 1 cup crushed cornflakes
  • 1/2 cup self-rising flour
  • 1/2 cup medium chopped pecans
  • 4 chicken breast halves

In a bowl, use a fork or whisk to beat the egg very well; then beat in the evaporated milk, salt, pepper, garlic salt, and Tabasco. In another bowl, mix the cornflakes, flour, and pecans. Dip the chicken breasts in the egg mixture; then roll in the pecan mixture to coat. Fry in the vegetable oil until breasts are done and crispy. Drain on paper towels.