Most everyone has a favorite fried chicken recipe, but, when I fry chicken, it depends on what body part of the chicken that I am frying to determine how to fry it. I am not fond of deep-fried chicken breast because to me the breast is not as juicy as they are when I pan fry them. Now I prefer my drumsticks and wings deep fried. Also, when I do Drumsticks or Wings, I like to soak them in Buttermilk, we will cover that recipe going forward.
Pounding the chicken breast will thin them out and allow them to cook faster then if you were to leave them thick, and by using this method your result will be a juicier piece of chicken. This recipe is great when you pair it with, Mashed potatoes, Gravy, and a vegetable.
The Flour Dredge is great! All of the spices give this chicken recipe a kick! You can also use this dredge to coat other meats like Pork Chops or Fish. Below is the video and recipe. So, come on Chefs start cooking.
COUNTRY FRIED CHICKEN BREAST
INGREDIENTS
4 CHICKEN BREAST HALVES (fresh or frozen if frozen thawed)
2 EGGS 1 CUP OF OIL FOR FRYING
FLOUR DREDGE
1 ½ CUPS OF FLOUR
1 TEASPOON OF GARLIC POWDER
1 TEASPOON OF PAPRIKA
2 TEASPOONS OF BLACK PEPPER
3 TABLESPOONS OF SEASONING SALT
1 TEASPOON OF CUMIN
DIRECTIONS
Cover each chicken breast in plastic wrap and beat with mallet or rolling pin until the chicken breast flattens.
Dip chicken breast in egg, then coat with flour dredge
Heat oil in heavy skillet, cast iron if possible, oil should be ready when you drop a pinch of flour in pan and it begins to sizzle.
Fry chicken on both sides until golden brown and crispy about 5—7 minutes on each side. Enjoy!