Southern Fried Chicken

If you're from the South, you know that fried chicken is a big part of our cuisine. There are so many different ways you can fry chicken. I've tried all different types of ways, but this recipe yields me the best results; crispy, juicy fried chicken.

The Chicken

I like to use boneless, skinless chicken breasts that I halve and then pound out. I like them to be 1/4" - 1/2" thick. This helps cook the chicken evenly. Below you can see the large chicken breasts I use and how I halve them. I use a flexible cutting board as a barrier between the chicken and the meat tenderizer to avoid any splashes.

The Method

I use a dry-wet-dry method... I dip my chicken breasts in a dry mixture first, then an egg/milk bath, then back to the dry mixture before frying. In my opinion, coating the chicken in panko, flour, bread crumbs, etc. allows the wet mixture to stick to the chicken better.

Kristina's Fried Chicken

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Total Servings: 6

INGREDIENTS

3 Boneless, Skinless Chicken Breasts

1/2 Cup Oil (canola or vegetable)

2 Cups of All Purpose Flour

2 Tbsp Butter

2 Cups of Panko

2 Tbsp of Creole Seasoning*

3 Eggs

1/4 Milk or Half and Half

*In lieu of Creole seasoning, use:

4 tsp. Chili Powder

2 tsp. Salt

2 tsp. Onion Powder

1 tsp. Black Pepper

1 tsp. Garlic Powder

1 tsp. Paprika

1 tsp. Oregano

INSTRUCTIONS

1. Prepare your Chicken. Cut each chicken breast in half, longways, creating two thinner breasts.

2. Lay out all your chicken pieces and cover with a flexible cutting board or a piece of wax paper. Using a meat tenderizer, pound the chicken to all be an even width. I suggest 1/2" - 1/4".

3. Prepare Your Assembly Line. On one plate combine the Flour, Panko, and Creole Seasoning. Whisk together to combine.

4. On another plate (I use a pasta plate because is has an edge) whisk together the Eggs and Milk or Half and Half.

5. In a frying pan, add 1 Tbsp of your Butter and oil and heat on Medium High. It's important to not let the oil get too hot. You will need to keep adjusting the heat between Medium High and Low to keep your chicken from burning.

6. Once the oil is ready, start coating your chicken...

   1. FIRST - Dry Mix. Drag the chicken breast through the dry mixture on both sides making sure there is a think coat of flour on the breast.

   2. SECOND - Wet Mix. Lay each side in the egg/milk mixture making sure all parts have been covered.

   3. THIRD - Dry Mix. Lay the chicken breasts in the dry mix on both sides ensuring that it's completely covered in the panko/flour.

7. Carefully place your chicken breasts in the oil and cook for 8 minutes before flipping.

8. Cook on the second side for 5 minutes. Using a meat thermometer, check the chicken and once it reaches 145 degrees, remove them and place on paper towels.

9. Repeat this process for all your chicken breasts.

10. Use the other Tbsp of Butter when the oil gets low.

SERVING

I serve my fried chicken with mashed potatoes and gravy, but you can easily make a delicious chicken sandwich because they are tenderized down and thin.

You can also use these fried chicken breasts in chicken parmesan! Or, add a dallop of marinara sauce with a bit of mozzarella cheese.

Enjoy!