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