Pan Fried Chicken Breasts
Serving Size : 4
Ingredients for prepare Pan Fried Chicken Breasts
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | medium | chicken breast 1/2's or |
boneless breast 1/2's
pan fried chicken breasts |
| 1 | cup | vegetable oil |
| 1 | cup | flour |
| 3/4 | cup | breadcrumbs - plain or |
Italian flavored
pan fried chicken breasts |
| 3/4 | cup | instant potato flakes |
| 1 | cup | milk |
| 1 | | egg |
| 1/2 | teaspoon | sage or poultry seasoning |
recipe Pan Fried Chicken Breasts
BONE-IN BREASTS: Finger-bone' the breasts... you don't
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need a knife to bone out a chicken breast... tear the skin off, turn over (rib side up)
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and work fingers under 'keel' (breast) bone and tear off. Work fingers between
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rib section and meat and pull away, ending up at wing joint. Pull out wing joint section. One
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bone is left buried in upper edge of meat (wishbone, or collar bone of chicken). Pull bone towards
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bottom tip of breast, tearing it from meat and yanking remaining cartilage away (left from keel bone). Voila! Perfectly
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boned breast. On underside (rib side) of breast there's a long strip of meat in center that can be pulled
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away. This is the 'tenderloin' of the breast, or also known as the
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'chicken tender'. Tear these off whole. Remaining breast is flat. Cut lengthwise in half. Carefully, with knife horizontal to cutting
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board, slice the thickness in half for each piece. You should have 20 pieces--4 from each breast and 4
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tenders. OIL: Heat the cup of vegetable oil on high in large skillet or frying pan. BREADING: Mix dry ingredients
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in a plastic bag, shaking well. Increase/decrease/add/subtract as your taste buds and preferences
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warrant. Whip egg and milk 'til smooth in large bowl. Put all pieces in bowl to thoroughly
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wet. Scoop out all meat and put in plastic bag, don't bother draining, the more the merrier. Shake
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vigorously. Well, shake the bag vigorously, you can stand still if you like. FRYING: Place 4-6 pieces of meat
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in pan, frying 'til golden brown, turning occasionally. Turn the meat...don't have your back to the stove! Drain
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on paper towels. SERVING: Eat at least one of the first pieces fried while frying the rest, no
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one will ever know. Serve remaining pieces with any other dishes you deserve...
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er, like. Asparagus and potatoes, spaghetti and sauce, etc. (I had etc. the other night... it's
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only good when picked fresh!) NOTE: Breading mixture is great with fish fillet, liver, chicken-fried steak, or anything else you
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like to panfry. You can pre-mix in a large quantity and store in tightly covered
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jar or canister and have ready to use. Be sure to shake well before removing
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some for use (if in California, just leave on porch or under a doorway..) ENJOY!
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