Okay, let me start by saying that this was a total experiment. Start to finish. Luckily, it turned out pretty good!
What you need:
boneless skinless chicken breasts (i used 3 for this recipe)
Jiffy cornbread mix (1/2 box per 3 chicken breasts)
3 tbsp paprika
1 tsp salt (feel free to add more, but we try to do low sodium 'round these parts)
2 tbsp black pepper
eggs (for dipping - 2 was enough for 3 breasts)
3 tbsp Oil for pan frying (i used olive oil)
1 tbsp minced garlic (2 gloves)
about 15 minutes of time
Here's how to do it:
Crack eggs into a dipping bowl and whisk lightly.
Coat chicken breasts in cornbread mixture.
Heat oil in a large skillet. Add the garlic when the oil is warm and cook about 2 minutes.
Dip the breaded chicken in the egg...
And place in skillet. Cook on each side about 5 or 6 minutes. The outside will be a nice golden brown color.
Enjoy the nice cornbread-y crunchiness!