My mom (an amazing cook) always bakes chicken rather than frying it, so that’s what I do as well. It’s healthier and still tastes great so I think it’s usually the way to go!
But, since we are living in the south, I figured that I’d better try making fried chicken at least once! 😉 Pablo picked out a recipe for me to try from one of my Taste of Home magazines.
The recipe called for four chicken breasts but I just used two large ones. I trimmed off most of the fat and cut them width-wise with kitchen shears to make them thinner. I also cut them a little smaller just because I didn’t want such big pieces to fry. This is what I ended up with.
The chicken gets two coats of breading. The main ingredient in the breading is mashed potato flakes, which I had never bought before. The potato flakes look . . . interesting. But they made for a yummy breading on the chicken!
Here’s some of the chicken, frying away!
And, here I am with the final product! I think it turned out pretty well for my first time. Pablo was a big fan. 🙂
Here is the recipe:
- 1 egg
- 1 cup milk
- 2 cups mashed potato flakes
- 1 Tbsp. each of garlic powder, dried oregano, parsley flakes, and minced onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 large (or 4 small) chicken breasts
- Oil for frying
- Wisk the egg and milk together in a shallow bowl.
- Mix all of the dry ingredients together in another shallow container. Divide the dry mixture in half and save half for later (for the second coat of breading.)
- Pound the chicken with a meat mallet or cut width-wise so that the chicken is approx. 1/2 inch thick. Cut chicken into smaller pieces if desired.
- Dip each piece of chicken in the egg mixture and then in the dry mixture. Place on a plate, cover and refrigerate the chicken (as well as the egg mixture) for about an hour.
- Heat 1/2 inch of oil to around 350 degrees in a deep frying pan.
- Coat chicken for the second time using the rest of the egg mixture and the dry mixture that was set aside. Pat to help coat the chicken well.
- Fry the chicken for about 4 minutes on each side. When it is done it should look golden brown and the inside should no longer be pink. Set on paper towels to drain off some of the oil and then enjoy!