Wednesday, May 19, 2010

15 Steps to Permanent Weight Loss

The Right Weigh: Six Steps to Permanent Weight Loss Used by More Than 100,000 People

Weight issues is a very complicated problem and often questioned by patients who are currently overweight. Being overweight is a nightmare for some people especially for those who really pay attention to appearances. Obesity also will drain a person's self confidence that will affect the careers of people concerned. Here are 15 steps that can be followed for weight control.

1. "I must be!" Embed this three-word in your self as a first step. Despite facing many temptations come, provided you always remember that you must be to lose weight then you have to be on the right track. Make people who have lost weight as a motivator you to bow temptations that come.

2. Breakfast is a must. Do not ever leave the house in the morning without touching anything to eat because food will give you enough energy to indulge all day. No need for breakfast foods that heavy weight, enough bananas, yogurt, cereal, bread and other snacks for containing plenty of fiber and protein will give you a sense of satiety until lunch time came.

3. Take a moment to read the nutritional content in food packaging. To note here is calories, because these substances which play a major role in increasing your weight when consumed excessively. Customize your energy needs / your calories in a day with a note that stated in such packaging.

4. Do not go on a diet. For short-term diet is you will lose weight, but if you stop the diet your weight will increase again. Eating foods that strange strange to diet or reduce some types of food will not make your weight down. The important thing is to choose a balanced nutritional value of food in accordance with the needs of your body so that calories eaten will be utilized optimally.

5. Always eat regularly. Unique body metabolism will decrease when it is hungry, this is certainly not good for weight-loss process. To avoid these conditions, make a daily diet and routine you can do every day. Make sure your eating schedule is at least three times a day.

6. Expand fiber consumption. Fiber is very important to keep the body healthy. Fiber that we eat everyday functions to help lower cholesterol and facilitate the emptying of the digestive tract. Fiber can also accelerate the sense of satiety, so naturally reduce food portions that are not useful. Most fibers have a high water content and low calorie foods that fit with what we need to lose weight.

7. Healthy food is always the top choice. Choose foods that contain less saturated fat. Expand the consumption of fruits and vegetables. Choose a vegetable oil as a source of fat because it contains unsaturated fat in the high portion. Eating foods that contain Omega 3 as many fish.

8. Sports. Adjust your chosen sport with your body condition. One sports a healthy, inexpensive and can be done by everyone is on foot. Walk at least five miles a day. Always try to increase your walking distance. Remember, exercise not only your weight but also makes your body more healthy.

9. Discard the habit of snacking at night. Snacking in the evening will destroy your attempts to lose weight because the calories you eat after dinner will be buried in the body. Brushing your teeth after dinner helped you to reduce the urge to snack.

10. Expand protein consumption. Eat foods containing protein in large amounts will make your belly full in a few hours you'll reduce the need for foods that contain high calories.

11. Discard bad habits that make your weight increase and replace them with healthier habits. For example replace the sugar you use to make coffee with sugar is low in calories, avoid eating fried foods, and others.

12. Make the people around you as a motivator. They will help you provide encouragement when times are you experiencing saturation with weight-loss program you're currently doing.

13. Note any developments that happen to you as long as you follow a weight-loss program. When you need to compare your performance with the achievement of your friends who do similar programs. This also becomes a motivator in achieving your goal to lose weight.

14. Drinking enough. Some nutritionists say that drinking enough then you will be protected from excessive eating. It is recommended to drink six to eight glasses of water a day.

15. Would you like to lose weight at the same time keeps the body healthy? For that, you should never turn away from your real goal is to lose weight. Remember always to motivate myself so that your desired destination is reached soon.

The Betel leaf for medicine, and other benefits

This article was sent by Mrs. Atoen Wibowo
Betel leaf: Treating nosebleeds Leucorrhea Up ..!
* Betel is a medicinal plant which is very big benefits. It contains an antiseptic substance in all its parts. The leaves are widely used to treat nosebleeds, bloodshot eyes, whitish, making a loud voice, and many more, including erectile dysfunction.
Efficacy of betel leaf has many known and have been clinically tested. Until now, research on these crops are being developed.
Betel leaf has been known for centuries by our ancestors as a powerful medicinal plant. Not only known as medicinal plants, plants Latin name Piper betle Lynn also had a special place in the traditional festivities in several regions in Indonesia.
In Lampung, there is a dance named penggung cambai. Penggung means holding, while cambai betel. This dance describes the interaction of young people who uphold traditions. Betel leaf in this dance describes the symbol of respect.
In many other traditional events, betel leaves, often served to welcome guests. In Java, betel leaves are used in traditional wedding ceremonies.
High Antiseptic Substances
* Traditionally, a plant originating from India, Sri Lanka, and Malaysia are used to overcome the body and mouth odor, mouth ulcer, nosebleeds, rashes and ulceration, and treating the woman's whiteness.
This is because medicinal plants that had been known since 600 BC It contains an antiseptic substance that can kill germs. Phenol content in the nature antiseptiknya five times more effective than with ordinary phenol.
In Chinese pharmacology, known as the betel plant has a warm and spicy nature. Traditionally they use betel leaves to shed fart, stop coughing, reduce inflammation, and eliminate itching. In traditional Indian medicine, known as the betel leaf is warmed aromatic substances, are antiseptic, and even increase libido.
By nature antiseptiknya, betel nut is often used to heal foot wounds because it contains styptic for bleeding and vulnerary hold, that heals the wound in the skin. Can also be chewed to improve sound quality in a singer.
From the research, as quoted in a book published by a medicinal plant Medicinal Plant Garden Karyasari disclosed that betel nut contains are coline in all parts of the plant. This substance is beneficial to stimulate the central nervous and thinking power, increasing the peristaltic movements, relieve snoring. Eugenol contained in the leaves which can prevent premature ejaculation, eradicate the fungus Candida albicans, and the character of analgesics (relieve pain). There is also the content of tannin in the leaves is useful to reduce the secretion of fluid in the vagina, protecting liver function, and prevent diarrhea.
Drug Leucorrhea
* Usefulness of betel leaves in curing leucorrhoea been clinically tested. This was disclosed by Amir Sharif of Pharmacology Section, University of Indonesia.
He said that betel leaves have a more significant efficacy compared with placebo.
Testing involved 40 patients who are not pregnant whitish, having diabetes mellitus, and kidney or liver disease. Twenty of them get betel leaves, while the rest were given placebo. Both the betel leaf or a placebo was given to the patient's vagina before bed for seven days.
Of the 40 patients, 22 people get re-examination, each of which 11 received placebo and betel leaf. The test results proved about 90.9 percent of patients who have otherwise recovered betel leaf, while in the group given placebo only 54.5 percent.
Other studies about the benefits of betel conducted at IPB Bogor. Ir. Nuri Andarwulan, Msi and friends of the Faculty of Bogor Agricultural Technology doing research for utilizing waste betel leaf essential oil to produce antioxidants. Antioxidant extract is so far still be imported.
This research potentially reduce the import value of antioxidant ingredients. In addition, the resulting emulsion products in research that can also be utilized for the beauty industry.
Meanwhile, in India there is a research report that said the betel leaves affect male fertility, as reported by the Indian Journal of Pharmacology. Effect of betel leaf on male fertility was tested on rats.
Allegedly, the provision of betel leaf extract containing alcohol orally in mice have antikesuburan effects. According to the report that increased dosage extract resulted in decreased sperm counts in rats.
In India, research on betel leaves is not only for fertility of men alone. There, the leaves have been investigated to treat asthma, bronchitis, rheumatism, leprosy, and toothache, even for erectile dysfunction. Unfortunately, not many similar research in Indonesia. @ Diyah Triarsari
Betel leaf Recipes
Betel leaves useful for treating various diseases. Here is a recipe from the Medicinal Plant Garden Karyasari on how to use betel leaf for health.
1. Cough
* Prepare 15 pieces of betel leaf and three glasses of water. Rinse the leaves and simmer until remaining three quarters of parts. Drinks with honey.
2. Bronchitis
* Boil seven betel leaves that were washed with a piece of sugar cubes in two glasses of clean water. Wait until the left into one glass. Drink three times a day each third of the glass.
3. Eliminate body odor
* Take five pieces of betel leaves and boil with two glasses of water. Wait until the left into one glass. Drinking in the afternoon.
4. Burn
* Take a taste of betel leaves and wash. Squeeze the water and add a little honey. Put into place burns.
5. Nosebleed
* Prepare a betel leaves are rather young, and then crushed and roll. Use to plug a bloody nose.
6. Ulcer
* Take a sufficient amount of betel leaves and wash. After it was milled into powder and applied to the abscess and its surroundings. Balut and replace two meals a day.
7. Itchy and Red Eye
* Allow 5-6 young and fresh betel leaves boiled with a glass of water until boiling. Wait until cool and use to wash the eye with a glass eye wash three times a day until healed.
8. Ulceration and itching
Boil 20 * betel leaves to boiling. Use the cooking water is still warm to wash sore and itchy.
9. Stopping Gums Bleeding
* Boil four betel leaves in two glasses of water. Use it to gargle.
10. Sprue
* Take 1-2 pieces of betel leaves, then rinse clean. Chew until creamed and dispose of the waste after completion.
11. Eliminate Mouth Odor
* Have 2-4 pieces of betel leaves, wash and squeeze. Brewed with hot water and use to gargle.
12. Pimple
Take 7-10 * betel leaves, wash, and finely mashed. Brewed with two glasses of hot water. Use water to wash her face. Do it 2-3 times a day.
13. Whitish Boil 10 betel leaves that were washed in 2.5 liters of water. Use the still-warm boiled water to wash your vagina.
14. Reduce Excess Breast
* Take some betel leaves, wash and rub with coconut oil. Then warmed over a flame until softened. Stick around a swollen breasts while still warm.

Bread Recipes

Bread Recipes
posts: Ny. Saiful Rohma, Dumai's - the Riau

Recipe Ingredients:
High-protein wheat flour 2kg.
Instant yeast / instant yeast 30 grams.
White butter / margarine 100 grams.
100 grams of sugar.
1200 ml of cold water.
30 grams of milk powder.
Bread improver 6 grams.
25 grams of fine salt.

How to make the recipe ingredients:
1. Mix these ingredients in a recipe: flour, yeast, sugar, milk powder, bread improver, salt, and stir well.

2. Enter recipe batter mixture into the bread mixer bowl. Pour water / cold water little by little and margarine. Start the mixer to speed 2 for 12 minutes or until the dough forms a smooth and elastic. Mixing process can be done manually by hand to form a smooth dough recipe.

3. Get hold of the dough recipe, fermentasikan batter / dough recipe let stand in a warm place and tertututp meeting for 30 minutes (10 minutes if it is fermented in the closet developer / proving cabinet).

4. Kempeskan dough recipe, weigh each weighing 425 grams to pan 22x10x7 cm in size or customized size dengna bread mold to be used. Get hold back the dough and fermentasikan recipe for another 15 minutes.

5. Miller recipe dough and roll it into elliptical shape. Put in the pan beroles margarine / butter.

6. Let stand for 60 hours or the dough until the dough expands. Brush the surface with fresh liquid milk.

7. Bake in oven temperature at 190 degrees for 30 minutes or until bread cooked and golden brown.

8. Remove the loaves from the oven, let cool. Boxed with plastic bag / plastic wrap / paper bread. Bread is ready for market.
This recipe is enough for 8 baking pan.

Prescription by hand stir the batter should be performed on a table or desk marble tiles. Stirring technique was done by a coolie (like washing clothes) and in the slam-slam. Stirred by wringing less advisable because gluten is formed will be broken and can not cause the dough elastic. ***

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source: Tabloid Delicious

Method of Making Bread Dough

Processing and Modifying Tips Bread Dough (part.2)

Kirman: Mother Syahrial Z, Duri-Riau City

Method of Making Bread Dough

Many methods of making sweet breads, small bread, bread dough burger like a sponge method (indirect method). A method commonly used is the straight dough or direct method. This method is made by mixing all ingredients and stir recipe until formed a smooth dough and smooth. This method is most commonly used because the maximum dough, fermentation time of his recipe ingredients only complains 1.5 - 3 hours.

Important making dough stage

Results will be maximal if the following bread-making stage is good and right according to instructions. Here are the basic stages of manufacture of bread;

1. Weighing

After all the ingredients of good quality selected ingredients of bread and then weighed. Weighing and measuring should use a standard measuring tool. Solids were weighed with a digital or analog scales.
Search object using the measuring cup, while the giver of aroma materials are usually measured with measuring spoons. Hamper the accuracy of the scales is the result of the bread. Make sure the scales function well and weighing process is done properly so that the maximum of bread.

2. Stirring / Mixing / Mixing

Recipe ingredients mixing process is a very important step in making bread. The first process is mixing the dough recipe to one (pick up), so that the dough does not stick and then stirred again in the mixer and dough bowl, stirring continued until the surface smooth and elastic dough recipe, continue stirring for a while longer until all the dough recipe slippery surfaces look dull and dry.
After this stage, the stirring should be stopped, otherwise the dough will be wet, sticky and juicy. If this happens then the stage will be to overmix and cake batter will result in a sodden, flabby and pri-pore is not good.

Mixing function is to create a homogenous dough, shape and soften the gluten to allow the dough to hold the gas when the development process / fermentation.

3. Fermentation

After all smooth dough recipe, the dough is rounded and aged throw for fermentation and development. ideal temperature for fermentation of bread is the range of 34-35 degrees Celsius. Temperatures are too cold will cause fermenasi process is slow, while the temperature is too hot will cause the fermentation going too fast and the resulting texture of the bread becomes coarse.

The time required for fermentation is 30 minutes, but the fermentation will be longer if the temperature is cold. In these conditions, the fermentation can be reached within one hour. Benchmark is immediately terminated when the fermentation process has been expanded dough recipe doubled from the original dough recipe large or when the dough is pressed with a finger, the dough is permanent scars, did not return to original form.

Fermentation is too long will cause the dough over, sir, a condition in which the dough becomes soft and watery. Fermentation is too short will cause hard bread, coarse pores and the bread was not soft.

4. Pengempesan Dough

After the dough is fermented, then the dough recipe soft way to punch with your hands or milled with the mill until all the gas wasted. The purpose of this throwing gass pause go round the fermentation process because the dough will be cut and weighed. Do not knead dough already fermented because the pores are already formed would be damaged and fibers are formed to be missing. Dikempeskan enough alone.

5. Cut and Weigh

Dough that has been softed also cut to shape as needed prescriptions and weighed. The goal is that a uniform amount of bread produced with the same weight and volume.

6. Rounding Dough

The dough is already soft then rounded again by hand. The goal is to form a coating film to withstand the gas during the fermentation process in two. The benefit is more easily formed and the dough more elastic.

7. Formation

After the fermented-2, a recipe for the dough and then rolled out and shaped to meet the gas as neededrecipe. At this stage often done adding content in the dough recipe.

8. Fermentation

This stage is often referred to as placement in a mold dough or panning. after the dough is placed in the pan or mold beroles margarine. Fermentasikan batter or dough recipe let stand for 15 minutes or until the dough expands the maximum. Sometimes after being prescribed a maximum of dough expands, the surface smeared with egg yolk or fresh milk and sugar solution so that the skin color is more shiny and nice.

9. Bake or Combustion

Baking dough bread recipes require different temperatures to each type. bread for the small size required a temperature of about 180 degrees Celsius for 12-15 minutes. For larger sizes, such as white bread needed temperature 220 degrees Centigrade for 20-25 minutes.

Baking bread is cooked through and golden brown skin. Bread that uses sugar as a sweet bread baking takes shorter because of high sugar dough more quickly lead to brown. Always heat the oven for 50-10 minutes before the bread dough baked until the desired temperature is reached .***

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source: Tabloid Delicious

Article: Tips to Make Soft, and Delicious Doughnuts

Tips to Make Soft, and Delicious Doughnuts posts: Mrs Husna, Malang

You and your family like to enjoy donuts? Instead of always buying, it's worth it to try it for yourself. If you already like this certainly makes you want to get the tips of tender and delicious donuts, right?
Doughnuts or donuts in a discussion called in English, one cake whose name is quite popular and could be as a favorite the world community. Appearance since the first time, the donut has a very distinctive appearance shape with a hole in the middle like a like a ring. But there is also an occasional round if filled with recipes inside.
Doughnuts have a long history, American archaeologists found some relics that illustrate the types of food shaped like a donut in the prehistoric era. However alleged that the donut comes from the Dutch state, precisely from the Manhatten area, and there donut called "olykoeks" or fried cakes.
Until now, the emergence of the donut is still a favorite cake recipe servings practical to eat. Even in America itself, perhaps there are currently over 10 million donuts are produced each year. Not to be outdone, in Indonesia recipe cake donut recipe, adapted from the Western culinary This popularity can be equated with the recipe of Indonesian traditional cakes such as recipes snacks. The evidence for a donut is not difficult, both in traditional and modern in a variety of bakery shops.
In the midst of modern society, not always present the appearance of a round donut with a hole in the middle, even more unique and varied forms, so that more and more tempting to eat. You're curious to make the donuts themselves with flavors of delicious, fragrant and truly feels tender when bitten? Come see the following quick tips:
Discover the recipe Ingredients: 1. Flour The main recipe ingredients to make donuts recipe is wheat flour with protein content was. When pengulenan, will change majadi gluten proteins, which then gives a framework / fine texture. Sometimes, a recipe of flour used in making donuts recipe mixed with low protein flour to obtain a softer terkstur.
2. Sugar Pick the sugar dissolves easily in water. Refined sugar can be also used. Sugar not only as a recipe ingredient to sweeten, but also determines the storability of tenderness and maintain donuts. Even if you wish to make the donuts salty, do not leave sugar. Why? Sugar also serves to activate the yeast.
3. Egg There was no denying the use of egg recipes make recipe more delicious donuts. Many people prefer to use the egg yolks than whites. With the aim to soften and provide a more attractive yellow color.
4. Developers Yeast is a recipe developer of the most popular material. The most widely used today are instant yeast, because it is far easier to use it is simply mixed with the dough. Furthermore, the addition of baking powder recipes and recipe improver (bread improver) as the developer also influence tenderness and donuts.
5. Liquid Some like to use water. Some have also preferred to use a prescription liquid milk into the batter. Use milk to make a cake donut recipe softer than water, other than that it was much better.
6. Salt Although its use was just the tip of tea spoon, adding the salt in the dough large enough function is to control the development of the dough. To remember, salt inhibits the yeast so that the work should never be close. So the addition of salt, preferably after the dough evenly, would be much better.
7. Fat Margarine and butter is the fat used in making prescription seirng donuts. The presence of fat in a donut dough recipe will make a rich flavor in addition to also make the donuts so soft.
8. Cooking Oil Choose the cooking oil clear yellow color. Better use of solid cooking oil, because the result is more cryspy.
9. Topping If enough dtabur first donut with powdered sugar, donuts now began to beautify themselves. Recipe ingredients that could be used as a prescription misis sprinkles, almonds recipes, chocolate recipes, recipe chopped nuts, until a variety of recipes perment trimit shaped funny and interesting.
Identify Tools Used:
1. Measure Tool Maybe you can be amazed by the skills of old parents who are able to make donuts without sufficient dose to the science of predictions. Oops lho carefully, without taking the risk is very important measuring tool usage. To produce standard and delicious donuts, which must measure at least you have the scales and measuring spoons.
2. Dough mixer Creating donut dough recipes can be mixed directly with the hands and diuli condition must be consistent pengulenan strength. Along the development of times, now you can use a machine called a mixer. For the dough recipe that amount is too much, could use a mixer household scale by replacing the rotors with spiral shapes.
3. Kom Dough / Containers No special requirements are recommended and most importantly must be cleaned.
4. Rolling Pin Grinder is useful for thinning the batter to be formed and also menggeluarkan inflate the air as the dough recipe.
5. Matter Doughnuts If you usually only round donut shaped with a hole in the center, now a donut display quite varied. More and more culinary experts berivovasi by printing donut box shape, triangle, oval to wavy. Wow, donuts look now increasingly varied and tempting!
6. Pan In order for maximum results, select non-stick pans are coated so it does not easily burn.
Making Techniques
1. Mixing Start from the sifting flour with the aim that the results are not grainy, then mix all dry ingredients recipe and stir well. Add liquid gradually, stirring until blended. Once well blended recipe, the fat can be incorporated, stirring constantly until smooth and blended.
2. Pengulenan In this technique could use a hand or mixer. When using hand movements quite easily. Do it like washing clothes, pull the dough is pressed forward with a little and fold again in your direction. And so on and laukukan-lulang repeated until the dough smooth. Using the mixer, consider the batter should not be too hot due to friction propeller mixer. If this happens, you should stop and proceed with recipe dough by hand until completely smooth. To test the dough is smooth, take a little dough, then pull wide. If dough is torn, repeat the process until the dough no longer pengulenan easily torn.
3. Fermentation Once the batter is smooth then rested called fermented to develop the dough recipe. During the fermentation process approximately 15 to 30 minutes, adonana should be covered with plastic or wet towels. The aim is to prevent evaporation and the results are not dry.
4. The dough deflates Well, this ditahap use of pin rollling very useful tool. Adonaa removed from the container, then pipihkan until as thick as expected.
5. Print Once flattened, print donut dough according to taste. Yagn tool can be used to mnencetak stailess made from steel. Create a donut shape and pretty interesting. Remember, the form that will make the donuts look pretty tempting. Once printed, fermentasikan back for about 10 minutes to inflate.
6. Fry Donut should always be fried in oil and soaked with a lot of specific heat to keep the yellow color is evenly browned and cooked. In order for a donut is not too much to absorb oil, it is better to use solid gorang oil. This oil is rapidly frozen in room temperature.
7. Cake donuts are ready to be more beautiful decorated In this article presents a longer trend donut recipe plus step by step. Surely donut fragrant aroma, soft texture and appearance when digigigt an interesting shape, there would always be looking for donut fans, surely!. ***
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Various Kind of Nuts
Nuts That Are dried fruit kernels or seeds have encased in a hard woody shell or rind. There are many specific kinds of Fruits Included in the category of "nuts" and Also That many really are not true nuts. People eat many kinds of nuts and the coconut Poor 'Some have long been recognized as an Important food source. Many kinds of nuts contain valuable substances Poor 'oil and minerals. That there are nuts grow wild and are gathered from the plants, but the peanut Some Poor ', are very large cultivated in Quantities. Peanuts are nuts and are sold as Also processed into peanut butter.
Nuts as Food The peanut is by far the most popular nut Used for food. Other Popular nuts are cashews, walnuts, almonds, pecans, pistachio nuts and pinons. The breadnut Is Also popular and is often ground into flour to use in making bread. Most of These nuts contain Between 50 and 70% fat and oil and from 15 to 30% protein. They contain starch Also, Vitamin C and the B vitamins, including thiamine, riboflavin, and niacin. Also include walnuts and pecans Vitamin A. Nuts are a healthy part of the diet and acres Included under the Meat and Protein sections of the food pyramid.
Nuts as a Source of Oil Valuable There are oils in many kinds of nuts. Generally, oils These are divided into two groups - non-drying oils and drying oils. When drying oils are exposed to air they want form a thin elastic film. The nuts in this category are Home walnuts, candlenuts and oiticicas. They are Used in the manufacture of paint, printer's ink, linoleum, oilcloth and patent leather. Non-drying oils are always in a liquid state at room temperature. The nuts in this category include peanuts, coconuts, cashews, pecans, filberts and pili nuts. They are Used in the manufacture of lubricants and lighting as well as in making margarine, and soap.
Other Nuts There are Some nuts Used in the tanning process. These include bitternut nuts, acorns and pecans. Other nuts, and acorn beechnut Poor 'Are Used as livestock feed and the betel nut is often chewed as a stimulant. ***
----------------------------------------- by James Hunt About the author: James Hunt has spent 15 years as a professional writer and researcher covering stories That covers a whole spectrum of interest. Read more at

Wednesday, March 31, 2010

Oven Fried Chicken

Oven Fried Chicken


     1 (2 to 3 pound) whole chicken, cut into pieces
     1 cup dried bread crumbs
     1 teaspoon garlic powder
     1 teaspoon salt
     1 teaspoon ground black pepper
     1 teaspoon dried thyme
     1/2 teaspoon paprika
     1 cup mayonnaise


   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
   3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Garlic Fried Chicken

Garlic Fried Chicken


     2 teaspoons garlic powder, or to taste
     1 teaspoon ground black pepper
     1 teaspoon salt
     1 teaspoon paprika
     1/2 cup seasoned bread crumbs
     1 cup all-purpose flour
     1/2 cup milk
     1 egg
     4 skinless, boneless chicken breast halves - pounded thin
     1 cup oil for frying, or as needed


   1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
   2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
   3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.