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Saturday, February 19, 2011

Chicken Fried Chicken



This one is for my Bro-in-law Jeremy. He was asking for a chicken fried chicken recipe and it sounded good to me also. So I did a little research and this is what I came up with. We had these for dinner tonight with my mother in law and father in law over to help taste test too. They were a hit.


This was only about a third of one of the "monster" pieces of meat I used
 


Now I tried to find the smallest chicken breast I could but still ended up with HUGE pieces of meat. Even my husband only ate half of one and I didn't even finish my half (that's saying a lot). So I am putting the recipe for "normal" sized chicken breast not the monsters I used, but if you can't find "normal" ones you may have to double the breading and egg mix like I did. But my freezer has 4 individual lunches for my husband, even with leftover mashed potatoes, and a dish with a whole dinner's worth of chicken for our family, all I have to do is provide the sides.

I used 8 boneless skinless chicken breast and started off by putting a piece of chicken between 2 sheets of plastic wrap and flattening it with a meat mallet or you could use rolling pin, you want to make them about 1/4 to 1/2 inch thick. If you've had a stressful day make sure you don't over do it or your chicken won't stay together while you handle it, I got a little over zealous with one of mine and had trouble keeping it together for all the dredging.

 
In a shallow dish combine 2 cups bread crumbs, 3 Tbsp flour, 3 Tbsp potato flakes, 1/8 tsp of onion powder, 1/8 tsp garlic powder 1/2 tsp salt and 1 tsp ground black pepper.  In another shallow dish, I used 2 8x8 pans, whisk together 3 eggs and 1/3 cup milk.

In a deep skillet pour about 1/2 inch thick oil and heat on medium high for a few minutes. If you drop in a bit of flour and it sizzles at you, it's ready. Dredge your chicken in bread crumb mix, egg mix, then bread crumb mix again. Place the coated chicken in the skillet and cook for about 4-5 minutes per side.  Remove from the skillet and drain on paper towels. After drained I placed mine in the oven at 275 degrees while I cooked the rest and just added them to the dish in the oven as I went.

You can make gravy with this if you choose, we did but it wasn't picture worthy. Probably cause I burnt the drippings, but oh well, the chicken was good enough it made up for it. I also don't usually use a recipe for gravy and dinner was running late so I didn't measure anything out this time. Next time I make it I will try to get a gravy recipe on here.
 
 

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Chicken Fried Chicken


8 boneless skinless chicken breast
3 Tbsp flour
3 Tbsp potato flakes
2 cups plain bread crumbs
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
1 tsp ground black pepper
3 eggs, beaten
1/4 cup milk
Oil


1. Start off by putting a piece of chicken between 2 sheets of plastic wrap and flattening it with a meat mallet or rolling pin, you want them to be about 1/4 to 1/2 inch thick.

2.  In a shallow dish combine bread crumbs, flour, potato flakes, onion powder, garlic powder, salt and, ground black pepper.

3.  In another shallow dish whisk together eggs and milk.


4.  In a deep skillet pour about 1/2 inch thick oil and heat on medium high for a few minutes.

5.  Dredge your chicken in bread crumb mix, egg mix, then bread crumb mix again.

6.  Place the coated chicken in the skillet and cook for about 4-5 minutes per side. Remove from the skillet and drain on paper towels.

7.  Place in the oven at 275 degrees to keep warm as you go.

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