Garlic Chicken Fried Chicken

SUBMITTED BY: TANAQUIL PHOTO BY: ThatPatti

"This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!"

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

READ REVIEWS (344)

DIRECTIONS

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Wine Tip

Try with a California Sauvignon Blanc .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 17, 2006 by Trish

My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the outside coating became rubbery. So having been raised a good portion of my childhood in Kentucky I remembered that mamy people boiled the chicken first (not all the way cooked) before coating and frying. This allows for way less cooking time in the skillet and the for the coating to be crispy, not chewy. Also, a good way to get rid of that blood that comes from the bone while frying (if not using the boil method)...soak the chicken in ice and water with salt for about half an hour before cooking.

24 users found this review helpful

Reviewed on May 8, 2006 by CloudzBabe

Want the most tender, moist fried chicken? Try marinating the chicken for at least 4 hours (if not all day) in buttermilk. Out of this world - great to use buttermilk when soaking raw onions for onion rings too. In order to cut down on the actual frying time, I generally brown my chicken and then place it on a broiler rack and bake it for 45 minutes in a 375 oven. The broiler rack allows alot of the fat to drip off. Line the bottom with foil and spray the rack with Pam before placing chicken pieces on top, clean up is a breeze. I too like a bit of dill in my chicken coating and I use ordinary flour instead of bread crumbs. I also add a generous portion of Lawry's salt, but you can also use Lemon Pepper if you are watching your salt intake.

19 users found this review helpful

Reviewed on Apr. 14, 2007 by LINDA MCLEAN

I made these cutlets for my chicken parm and I'm happy to say that my gang and I thought they were absolutely delicious. So flavorful, moist and tender to boot. Just as a note, for the reviewer who used bone in dark meat (wings and thighs) dark meat takes much longer to cook than boneless chicken breasts. Thanks so much Tancal29, we'll certainly be making these again!!

16 users found this review helpful

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