FRIED BONELESS CHICKEN RECIPE RECIPES

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CRISPY CHICKEN FRIED CHICKEN RECIPE | SOUTHERN LIVING



Crispy Chicken Fried Chicken Recipe | Southern Living image

Our chicken fried steak is an all-time reader favorite, so why not take that chicken fried technique back to its namesake? In this Chicken Fried Chicken recipe, we do just that. Made with boneless chicken pieces, this rendition of a Southern classic differs from traditional fried chicken which uses bone-in chicken pieces. It also fries faster, since it is thinner than bone-in, skin-on fried chicken.Once you've flattened the chicken, cover each piece in a mixture of flour, saltine crackers, and a hint of freshly ground pepper. Fry for a few short minutes on each side to create a crispy coating with tender meat inside.Quicker than your average fried chicken recipe, this Chicken Fried Chicken is manageable for weeknight meals. Pair with buttermilk biscuits, mashed potatoes, or green beans for a hearty dinner. Save leftovers to serve as chicken strips over a salad with creamy blue cheese or Ranch dressing.

Provided by Southern Living

Total Time 57 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 10

8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
Peanut oil

Steps:

  • Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  • Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
  • Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  • Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  • Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK



Chicken Fried Rice Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Steps:

  • Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
  • In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

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