Ingredients: 

• 1/2 cup self-rising flour 
• 1 cup crushed cornflakes 
• 1/4 teaspoon Tabasco sauce 
• 1/2 teaspoon garlic salt 
• 1/2 teaspoon ground pepper 
• 1 teaspoon salt 
• 1 cup evaporated milk 
• 1 egg 
• 1/2 cup medium chopped pecans 
• 4 chicken breast halves

Directions:

In a bowl, use a fork or whisk to beat the egg very well; then beat in the evaporated milk, salt, pepper, garlic salt, and Tabasco. In another bowl, mix the cornflakes, flour, and pecans. Dip the chicken breasts in the egg mixture; then roll in the pecan mixture to coat. Fry in the vegetable oil until breasts are done and crispy. Drain on paper towels.