PAN COOKED BREADED CHICKEN RECIPES

Steps:

• Bring a large pot of salted water to a boil, add chicken.
• Reduce heat, cover and simmer for 30-40 minutes or until tender.
• Drain well.
• Cool before continuing.
• Cut chicken into 8 pieces.
• In each piece put a long deep pocket.
• Fill each pocket with approximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
• Heat oil in a deep fryer or skillet to 375-degrees F.
• Combine flour with salt and pepper in a pie pan.
• Put eggs in seperate pie pan.
• In a third pie pan put in bread crumbs.
• Dip chicken in seasoned flour, then in eggs, and finally in the breadcrumbs.
• Set aside while coating all pieces.
• Add chicken to deep fryer or skillet in batches and cook until golden (2-5 minutes on each side).
• Drain on paper towels before serving.

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.