I dunno about all y’all, but sometimes I just really need to let off some steam and get some frustrations out of my system. Pounding chicken to a pulp really helps.

The goods:
4 pieces boneless skinless chicken. (I prefer dark meat, you can use white. whatever works)
a good pounding implement (fists, mallet, heavy lowball glass, whatever)
cling wrap
large plate (or pie plate)
spices (Now that Dr. Gonzo’s One Hump Dry Rub is my official house blend, I don’t even really look at other spices anymore)
EVOO, naturally
Bigass nonstick skillet

The Method:

Get yourself a large piece of cling wrap. Place 1 piece of chicken on one side. Fold cling wrap over.
Pound away. Make your chicken flat and large. I’d say aim for 1/2-inch or less thick. Go crazy.
Lather, rinse, repeat until all your chicken is flat. You can reuse the cling wrap for the chicken.

Pour some flour into your plate. Add liberal amounts of your spice blend of choice. Remember, flour and chicken are bland, so be generous with the flavor. Mix.

Liberally (seriously, LIBERALLY) coat the bottom of your skillet with oil. Get your oil nice and hot.

Dredge chicken in flour, shake off excess, fry in oil. This should be relatively self-explanatory. Fry until golden-brown and delicious.

Is delicious served on a plate with sauteed zucchini, summer squash, and button mushrooms.

Plus you feel much better after beating up a bunch of defenseless chicken.