© Wes Davis 2015 all rights reserved

This recipe is based on one boneless skinless chicken breast.  Just increase accordingly.

 2 Tablespoons of flour

1 Tablespoon of DAVIS DUST

1/3 cup of grated Parmesan Cheese

¼ cup of bread crumbs

1 egg with 1 teaspoon of water (this will coat up to three chicken breasts)

1 Boneless Skinless Chicken Breast

  Mix the flour, DUST, Parmesan Cheese and bread crumbs in a flat bottomed dish
Whisk the egg and water to make an egg wash and put in another flat bottomed dish

Heat a sauté pan on medium and add Olive Oil and butter in equal amounts.

Dip the chicken in the egg wash.  Make sure that it is coated well.  Then put it in the flour mixture and turn to coat.  If you are careful 95% of the flour mixture will adhere to the chicken. If you are making more than one breast I recommend setting them on a wire rack in the refrigerator until you are ready to cook.

 Place in the pan sauté for 7 – 10 minute depending on the size of the chicken breast.  Turn over and cook for another 7 minutes or until the chicken reaches 165 on an instant read thermometer.

Serve immediately.


To use the “DUST” as a dry rub it is best to have a plate or baking sheet to work on.  Sprinkle the DAVIS DUST on the food – use a small amount and work into to the flesh.  Turn it over and repeat.  Then sprinkle some on wrap in plastic and put it in the refrigerator for at 30 minutes.  This gives the seasoning a chance to marinate the food and will keep it from falling off on the grill. Then just bring the food up to room temperature – that should be no longer than 15 minutes and cook.


Use an oil that has a high smoke temperature such as olive or canola and rub it on the food.  Then add the DAVIS DUST.  Once you have the amount of DUST you want take the food directly to the grill or oven etc. if you let a wet rub sit the oil will drain off slowly and take the seasoning with it.