Brother, you ain't kidding! Wife is a big white meat fan (hey, she married me!) but that meat almost makes dust coming off the breast bone. She cooks a lot of boneless chicken breats and I usually bring out 2 or 3 sauces to lather it up in. she always complains I "season" it before I taste it. I don't have the heart to tell her its the lack of moisture I'm trying to replace. I worked at Pioneer Chicken as a lad and I really liked the way that chicken tasted, always juicy. I was the friggin cook and still dont know what was in the batter! It came in a bag from Corporate, add 2 cups water....dust the thawed chicken in flour, dip in batter and fry at 375F for 9 or 12 minutes.
