Easy crispy chicken breast with little cleanup

Boneless, skinless chicken breasts were on sale this week for $1.99 a pound, so although that's not my preferred form of chicken, I bought a tray of them. 

I learned a while back that rice flour makes a nice coating for chicken (or other meats) that doesn't get as gloppy as flour coatings but still helps hold in the moisture. 

For two plump chicken breasts:

Put into a plastic bag, like an empty bread bag, that you save for re-use like this! 

• about a cup of brown rice flour
• 1 tsp  salt
• about 1/2 tsp each paprika, ancho chili powder, white pepper. Use any other herbs and spices you like.

Break an egg into a bowl that is big enough to hold at least one chicken breast at a time. Stir the egg with a fork.

Put each chicken breast into the egg to coat it, then one at a time into the bag. Shake the bag to make sure the breast gets fully coated.

Turn on the oven to 350F. 

On the stovetop, heat a cast iron skillet, and pour in enough vegetable oil to coat the bottom of the skillet to about 1/4 to 1/2 inch. Place the chicken in the skillet and brown on each side about 4 minutes -- but use your eyes, not just a timer! Use tongs to carefully flip them over to avoid splatter. 

Then turn off the burner and slide the skillet into the oven. Cook for approximately 25 minutes, or until internal temp is 165F.

Remove from oven. Put chicken on a platter or dish and let rest 10 minutes before slicing.