How should i fry boneless chicken breast?!
How should i fry boneless chicken breast?
this is my first time actually trying to fry something and i need serious help
Answers:
Fry it like you would a piece of meat
the same way you would fry other parts of the chicken, or fish even. here is how i do mine (everyone does it slightly different i'm sure):
put flour w/ some spices (pepper, cayenne, seasoning salt) in a big plate or bowl. in another bowl, let the meat soak in beer (makes it taste better). then take the meat out of the beer, piece by piece, and roll it around in the flour, then dip back in the beer, then back in the flour, and put in a piping hot frying pan w/ veggie oil.
that's it.
it will be ready as soon as the flour starts to get golden and crisp.
ON THE GRILL
Dip in buttermilk, then flour (I would recommend self-rising flour if you want thicker, crispy crust). Either use a frying pan, or a fryer if you have one. It'll take about 15 minutes until they're crispy on the outside and cooked inside.
This is what I do. Heat about 2 tablespoons of oil in a saucepan on low to medium heat. Add the chicken breasts being careful as not to splash the hot oil. It can leave a nasty burn! Cook the breasts until they are no longer pink inside.
Rachel Ray dives me crazy somtimes (can anyone be that perky? and the whole evoo thing) but she is a very good cook. Try this one I made it and it's pretty good.
30 Minute Southern Classic: Country Captain Chicken
http://www.foodnetwork.com/food/recipes/...
1. Put 1 tablespoon of oil in a nonstick pan.
2. I like to flatten out my chicken breasts a little bit so they are all the same thickness.
3. Season your breasts with whatever you want. (Salt and pepper, Season-All, lemon pepper, etc.)
4. Heat pan over medium-high heat.
5. Sautee breasts about 7-8 minutes per side.
You can tell they are cooked through when the meat is no longer pink and the juices are clear. Don't cook it too long or you will have dried out, tough meat.
this is the only kind of chicken i fry.
first in a bowl put plain flour
in a second bowl mix up 2 eggs
in a third bowl mix, flour, salt, pepper and if you like it a bit spicy some cayenne pepper.
put veggie oil in a deep skillet and put it on medium high or medium.
make it like an assembly line.
dip the breast in the plain flour just thinly coating it
then dip it in the egg mix
then dip it in the flour mixture
place is in the pan and cook it until the underside is golden brown, turn it over and do the same. i would use a thermometer to make sure that you don't undercook the meat.
good luck.
an idea. i've used part reg. flour and part soy flour once. it made it darker and it actually tasted really good.
Do you mean deep fry, as in making fried chicken, or pan fry? I prefer to pan fry because it's healthier. I pan fry chicken using olive oil, because personally I think it tastes better and it's healthier.
Take your chicken out of its package and rinse with cold water. Shake excess water off. You can add seasoning or marinate it first, if you like. I like to mix flour, some grated parmesan cheese, salt, pepper and italian seasoning to create a light breading. If you use this method, it's great for also making home-made chicken tenders. Roll the chicken around in the breading until lightly coated on all sides. Heat a small amount of oil in the pan. Place chicken in the pan (without touching each other) and fry. Turn over the meat when it's lightly browned on one side. To check if it's done, you can either cut the meat in half to make sure it's all white and not translucent, or pierce it with a chopstick. If it goes through the meat easily and the juices come out clear, then it's done.
Season the chicken with salt, pepper and garlic powder. Sautee it in extra olive oil on med high, until brown on both sides - about 3 minutes each side depending upon the thickness. Lower to med low, Add onions, garlic - cook until onions are translucent, don't burn the garlic. Add a cup of white wine. simmer down until the wine becomes a light brown gravy. Stir the drippings into the wine as it simmers. About 10 minutes or until you can cut it with a fork - no pink in meat.
Oven Fried Chicken
INGREDIENTS:
8 ounces herb-seasoned stuffing cubes
8 boneless chicken breasts halves, skin removed
4 ounces melted butter
PREPARATION:
Put stuffing cubes or crumbs in a bag and crush until crumbs are fine. Dip chicken breasts in melted butter, then roll in crumbs. Place on foil-lined cookie sheet, at least 1 inch apart. Bake at 350° for 45 minutes to 1 hour, depending on size of the chicken breasts, or until golden brown.