BREADED CHICKEN BREASTS
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with 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 fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
BREADED CHICKEN TENDERS
Breaded Chicken Tenders that are fried to perfection until golden and crispy on the outside, and juicy on the inside, the very best chicken recipe that goes so well with everyone in the family. Quick and easy to make with only 4 main ingredients, these chicken tenders can be enjoyed as a started or part of a main meal. Call them chicken goujons, chicken strips, or chicken fingers, they are absolutely delicious.
Provided by Daniela Apostol
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Cut the chicken breasts into strips.
- Season the chicken with salt and pepper.
- Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
- Dip each strip into flour, shaking off the excess flour.
- Then dip into the beaten egg, and coat well with breadcrumbs.
- Repeat with the remaining chicken strips.
- Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
- Transfer to a plate lined with kitchen paper to absorb the excess oil.
Nutrition Facts : Calories 551 kcal, Carbohydrate 22 g, Protein 14 g, Fat 47 g, SaturatedFat 36 g, Cholesterol 51 mg, Sodium 258 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON-BREADED FRIED CHICKEN
If you like the taste of Lemon, you will like this chicken. Served with Parsley Potatoes and Garlic Green beans and you have a great meal.
Provided by Audrey M
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken and lemon juice into a zip-lock bag.
- Refrigerate for 2 hours turning pieces occasionally.
- Remove chicken from bag and pat dry with paper towels.
- In a medium mixing bowl, blend together salt and flour.
- Place each chicken breast into flour and shake off excess.
- In another bowl, lightly beat egg.
- After chicken is dipped into flour dip it then into the beaten egg.
- In a skillet, brown chicken breasts in oil.
- The oil should be 1/4 inch at all times during frying.
- If you can't fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200°F.
- Cover cooked chicken with aluminum foil.
- Place cut lemon wedges on platter with chicken before serving.
EASY CRISPY BREADED CHICKEN BREAST
This easy pan-fried breaded chicken recipe is amazing! The breading is perfectly brown and crispy, the chicken inside is moist and tender, it's so juicy and delicious!
Provided by MelanieCooks.com
Categories Chicken
Time 13m
Number Of Ingredients 6
Steps:
- If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
- Crack the eggs in a bowl and whisk with a fork.
- Put the bread crumbs on a large plate.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
- Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.
- Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.
- Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).
Nutrition Facts : Calories 498 kcal, Carbohydrate 39 g, Protein 34 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 946 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BREADED FRIED CHICKEN
This herb flavored chicken uses two cooking methods to achieve tender well flavored chicken. As the frying is just the final cooking/crisping it is less greasy and lower in calories than most fried chicken. Recipe source: Bon Appetit (February, 1987).
Provided by ellie_
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
BREADED FRIED CHICKEN
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
- Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
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- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
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- One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet.
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- Place chicken wings in a sealable Ziploc bag. Add olive oil, soy sauce, sugar, salt and pepper (and cayenne, if using) in the bag. Shake well to combine, press air out of the bag and seal tightly. Press the marinade around the chicken to fully coat. Place in the fridge and marinate for at least 1 hour, up to overnight.
- Add flour in a shallow bowl. Add beaten egg in another shallow bowl. Roll the chicken wings in the flour, then dip in the eggs to fully coat, and then back in the flour once more.
- Heat 1/8-inch of oil in a frying pan over medium heat for 3 minutes (I used about 1/4 cup in my large pan). Place the coated chicken wings in the pan and cook for 1 minute on each side until the flour coating turns light brown.
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- Slice the thigh meat in to bite sized pieces and add to the marinade, coating all the chicken thoroughly. If you have time, place in the fridge for half an hour for the flavours to develop. Then weave the pieces of chicken through some wooden skewers until all the meat is used up. I usually place around 4 - 6 pieces of meat on each skewer, but of course it depends how long your skewers are and what size you cut the chicken! Use your judgement.
- Beat the eggs and place the breadcrumbs on a plate. Then dip each chicken skewer in the egg then roll in the plate of breadcrumbs until fully coated. Place on the baking sheet. Drizzle some olive oil all over the skewers. Not too much, just a little.
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- Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer or rolling pin to flatten the pieces Tip - you can also ask your butcher to butterfly and prepare these for you as well.
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