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SERVES: 4 to 6
TIME: 1 hour
½ cup all-purpose flour
2 large eggs
1 tablespoon vegetable oil
2 cups plain dried bread crumbs
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons kosher salt
1 teaspoon pepper
2 cups vegetable oil for frying
Lemon wedges
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1st Keep
 DAPHNE
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