1/2 cup vegetable oil
1/3 cup self-rising flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves — (1 1/4 pounds)
1/3 cup milk
4 teaspoons butter (no substitutions) — melted
2 teaspoons red pepper sauce
1 bulb fennel (anise) or 6 ribs celery — cut into sticks
Heat oil in large skillet over medium-high heat.
Combine flour, salt and pepper in shallow pie plate. Dip chicken breasts in milk, then in flour mixture.
Add chicken to skillet and cook until golden brown, 5 to 6 minutes per side.
Combine melted butter and pepper sauce in medium bowl. Add chicken and toss to coat.
Serve immediately with sliced fennel and Gorgonzola Dipping Sauce
Cuisinart Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle