This video is more about technique more than quantity of ingredients.The quantity is dependent on how many people you’re feeding. You’ll need boneless chicken breasts-almost frozen (at least 4 oz. per person )but if you cook too much you can freeze leftovers,flour seasoned with a little salt and pepper,eggs (I start with 3) )whisked with a little milk to loosen the eggs,dry bread crumbs(plain or with seasoning of your choice, and oil for your pan(s).
Start with maybe 1/2 cup of flour and a cup of crumbs ,but have more handy to add as needed.It’s better to start with less and add because you will have to throw out the flour and crumbs you don’t use.
Slice the chicken thinly into strips. With the breading and seizing up when it cooks,the finished strip will be thicker. Have paper towels (or plates) and a bowl for your flour,crumbs and eggs.Dredge with reg. flour seasoned with salt and pepper.dip into egg mixture(let a little drip back into bowl if it’s yucky),coat with crumbs and put onto a plate. It may be fried right away or you can refrigerate until later.Fry in hot oil on both sides and put on paper towel to drain when done. I make a honey mustard sauce(basically half and half or so)
Please watch: “Lattice Crust (Blueberry Pie): Nana’s Cookery Tips & Tricks”