Boneless Fried Chicken – Pounded Into Gastronomical Submission
Use this fried chicken recipe for appetizers or a main course. Also works well for picnics, late night munchies, game day snack or just a good thing to have in the fridge for a midnight raid.
Serves 2-4 depending on your ability to share.
INGREDIENTS:
- ½ Large Boneless Chicken Breast trimmed of all fat and bone fragments
- ½ cup seasoned bread crumbs (I like Progresso with Parmesan Cheese or 4 C seasoned)
- ½ cup of plain panko bread crumbs (Japanese bread crumbs)
- 1 cup white flour
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder or granular garlic (preferred)
Note: If you don’t use the Progresso bread crumbs with parm ADD maybe a tablespoon of grated parmesan to the mixture. Use finely grated as anything else will cause cheese strings. ICK!
- 1 egg
- ½ cup half and half or light cream
- 2 tbsp of sour cream
OPTIONAL Southwestern Kick:
- ¼ tsp of dark chili powder (use this to spice up the recipe)
- ⅛ tsp of ground chipotle pepper (a little dab will do ya)
Note: What I put here is a nice compliment to the chicken, but the hotter you like your food the more you can add. Not my fault if you burn yourself or you can’t taste the chicken!
PREP:
- Mix bread crumbs, flour, salt, pepper and garlic in a large bowl for breading chicken
- ** Mix in the optional chili powder or ground chipotle pepper at this time too
- Set aside for now
- In a smaller bowl blend well the egg, sour cream and cream and set aside.
PREPPING CHICKEN:
- Slice the trimmed breast horizontally in thin strips (place hand on top of chicken breast and cut with boning knife horizontally. Light pressure to hold the breast in place works fine.
- Pound the thin strips with a flat mallet or tenderizing mallet
- Cut the thin tenderized strips into small pieces and place in the egg/cream mixture
- Individually bread each small piece of chicken with your flour/bread crumb mixture
- Set all the pieces on a plate until all pieces are breaded
FRYING CHICKEN:
- Heat either EXTRA LIGHT olive oil or pure corn oil or an oil of your choice. Do NOT use a heavy oil like extra virgin olive oil. Place about ½” of oil in a frying pan. Do not use a huge pan that won’t heat evenly. An eight to nine inch skillet will work fine.
- Preheat to a good frying temp so that a drop of an egg/bread/cream ball sizzles like a hot Texas afternoon
- Fry both sides until crispy and drain on paper towels and pat down with extra towels to remove excess oil.
Hoard all the crispiest pieces for yourself. They will soften as they cool down. I don’t use a dipping sauce for my chicken. It stands alone.
If you have any questions please email me at: steve@a notch above home chef . com (take out spaces if you decide to copy the email address)
