CHICKEN FRIED CHICKEN BREASTS RECIPES
CHICKEN FRIED CHICKEN RECIPE - FOOD.COM
I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
- Mix flour, salt and pepper in pie dish.
- Pour Milk into a bowl.
- Put saltine cracker crumbs in another pie dish.
- Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
- Dip in milk, then flour mixture, then eggs, then saltines.
- Place breasts in pan. Repeat with each chicken breast.
- Cook chicken for approximately 5 minutes each side or until a golden brown.
- .
- Remove from pan and place on a papertowel lined plate to remove excess grease.
- Serve with gravy to top.
- Enjoy!
Nutrition Facts : Calories 678.9, FatContent 14.7, SaturatedFatContent 3.9, CholesterolContent 183.3, SodiumContent 1767, CarbohydrateContent 88.8, FiberContent 3.4, SugarContent 0.6, ProteinContent 43.8
OVEN FRIED CHICKEN (AIR FRYER FRIED CHICKEN) - SKINNYTASTE
This oven “fried” chicken is extra crispy from a secret ingredient – bran flakes! It’s moist yet still light since little oil is used. You can also make it in the air fryer!
Provided by Gina
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Oven Method
- Air Fryer Fried Chicken Directions:
Nutrition Facts : ServingSize 1 drumstick, Calories 158 kcal, CarbohydrateContent 15 g, ProteinContent 14.5 g, FatContent 5 g, FiberContent 3.1 g, SaturatedFatContent 1 g, CholesterolContent 48 mg, SugarContent 3.5 g, SodiumContent 835 mg
More about "chicken fried chicken breasts recipes"
OVEN FRIED CHICKEN (AIR FRYER FRIED CHICKEN) - SKINNYTASTE
This oven “fried” chicken is extra crispy from a secret ingredient – bran flakes! It’s moist yet still light since little oil is used. You can also make it in the air fryer!
From skinnytaste.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Cuisine American
Calories 158 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Cuisine American
Calories 158 kcal per serving
- Air Fryer Fried Chicken Directions:
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BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE ... - DELI…
Delish.com brings you this satisfying Chicken-Fried Chicken recipe with a savory gravy to match.
From delish.com
Reviews 4.5
Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, poultry
Cuisine American
From delish.com
Reviews 4.5
Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, poultry
Cuisine American
- Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick. Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy. In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Serve chicken hot with gravy.
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HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE
Once you learn how to fry chicken at home, you'll never look back! It's easier than you think—this recipe will give you golden, crispy chicken every time.
From thepioneerwoman.com
Total Time 1
Category picnic, Summer, comfort food, main dish
Cuisine American
From thepioneerwoman.com
Total Time 1
Category picnic, Summer, comfort food, main dish
Cuisine American
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. In the meantime, preheat the oven to 360˚ and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy. Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet. Bake the thighs and breasts for 15 minutes to finish cooking. (You can cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Drain on the rack set over the baking sheet.
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HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE
Once you learn how to fry chicken at home, you'll never look back! It's easier than you think—this recipe will give you golden, crispy chicken every time.
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Total Time 1
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Total Time 1
Category picnic, Summer, comfort food, main dish
Cuisine American
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. In the meantime, preheat the oven to 360˚ and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy. Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet. Bake the thighs and breasts for 15 minutes to finish cooking. (You can cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Drain on the rack set over the baking sheet.
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Chicken breasts are most likely America's favorite part of the chicken. When I was a kid, it was the only part of the chicken that I would eat. Luckily, it was just a passing phase that I got over. For this article, I have rekindled my love for the chicken breast, and there is no better way to cook a chicken breast than to fry it. Maybe it's not the healthiest option, but as long as you don't eat fried stuff everyday, you should be okay. Everything in moderation, right?
From howtocookmeat.com
Total Time 35 minutes
Cuisine American
Calories 247 per serving
From howtocookmeat.com
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Cuisine American
Calories 247 per serving
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