Ingredients:

4 boneless chicken breasts
1 cup flour
1/2 tsp poultry seasoning
2 eggs
1 cup milk
2 cups white bread crumbs
Procedure:
Wash and dry the chicken breasts. 

Mix flour and poultry seasonings.

Combine eggs and milk in bowl and beat slightly.

Dredge chicken in seasoned flour. 

Dip in egg and milk mixture, and then roll in breadcrumbs to evenly coat. 

Place on wire rack.

Lower breaded chicken breasts into hot deep oil (350) and fry until golden brown, about 10 minutes.

 Drain on absorbent paper towel and keep hot.

Slice with sharp knife into 3/4” slices.

Place on serving platter. Top with sweet and sour sauce and serve at once.

Sweet 'n Sour sauce:
1/2 cup water
1/2 cup white vinegar
1/4 cup pineapple juice
1/4 cup ketchup
1/4 cup orange juice
2 tsp. Worcestershire sauce
1/4 tsp. powdered sugar
1 tbls. Cornstarch
1 small can pineapple chunks (24 chunks)

Procedure:
Dissolve cornstarch in 1/4-cup water. Place all remaining ingredients except pineapple chunks in a saucepan. Bring to a boil, lower heat and simmer for 15 minutes.  Slowly add cornstarch mixture to saucepan, stirring constantly until mixture returns to a simmer.  Add drained pineapple chunks.  Continue to cook for 3 minutes