DEEP FRIED CHICKEN CUTLETS RECIPES

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DEEP-FRIED CHICKEN BREASTS - HOW TO COOK MEAT



Deep-Fried Chicken Breasts - How to Cook Meat image

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?

Provided by Nils Hoyum

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

2 chicken breasts
½ cup all-purpose flour
¾ tsp salt
¾ tsp black pepper
Cayenne
Paprika
Garlic powder
Onion powder
1 cup flour dredge
1 egg
¼ cup milk
1 cup bread crumbs

Steps:

  • Steps to Make Deep-Fried Chicken Breasts
  • Tips & Tricks

Nutrition Facts : ServingSize 1 breast, Calories 247, FatContent 15 g, SaturatedFatContent 4 g, CholesterolContent 78 mg, SodiumContent 87 mg, CarbohydrateContent 10 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 18 g

BREADED FRIED CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Breaded Fried Chicken Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 50 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil, for frying (about 5 cups)
2 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons cornstarch
1 teaspoon ground dried thyme
Kosher salt and freshly ground pepper
4 large eggs
1/4 cup milk
3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)

Steps:

  • Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
  • Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

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