Fried chicken is one of my most favorite foods of all time! Even when I was a vegetarian I would gladly sin for fried chicken. So it comes naturally that I do not eat a bad, tasteless, dry fried chicken. If I eat something this indulgent then it'd better be extra amazing! My favorite way to make it is to season the chicken with either Italian or simply some grilled chicken seasoning. That's the key. If it's not seasoned well, it won't taste as good! It's also important to watch out with the frying. The oil should be medium hot when you place the chicken in it. Not too hot because it will burn and not too cold because it will make the chicken absorb a lot of oil. Also, you have to be careful how long you fry it to get that juicy consistency. That's my favorite! If you leave the chicken in the pan for too long, it will dry it out. So fried chicken can be a bit tricky but still, it's really easy! I love to have it with some mashed potatoes and a salad. That's the ideal Sunday lunch for most Hungarians :)
Fried Chicken
serves 4 people
500 grams boneless chicken breast - cut into pieces
3/4 cup AP flour
1 cup bread crumbs
2 eggs
about 2 Tbsp Italian or chicken seasoning
salt, pepper
oil
First, season both sides of the chicken pieces well with salt, pepper and the seasoning.
Put the flour, bread crumbs and eggs into 3 different bowls. Beat the eggs with some salt.
Pour oil in a frying pan. Fill it about 1/3 of the pan. You don't want it to be extra greasy. Heat the oil for about 4 minutes on medium heat.
Now, grab a piece of chicken and dip in the flour. Then dip it in the egg and then in the bread crumbs. You can use your hands so the crumbs will stick to the chicken more. Now place it in the hot oil and fry about 4 minutes each side. It depends on how big your piece of chicken is. You should check frequently, the color should be golden brown.
Repeat the same method with the other pieces. When the chicken is ready, place it on a paper towel so it absorbs most of the excess oil.
Serve it with a nice bowl of salad and/or mashed potatoes and enjoy :)
You have to try it the Spanish way some day: marinate the cutlets or pieces of chicken with salt, a slivered clove of garlic, a freshly squeezed lemon and chopped parsley, for up to a whole day (a half an hour in the counter will do the trick). Then go through the breading process and fry. It makes an unbelievable difference, and it works really well on thin pork tenderloin cutlets too.
ReplyDeleteOooh that sounds intriguing! I will try it for sure! Thanks for the idea! :)
DeleteFrying boneless skinless chicken breasts can be tricky. This was a great recipe. The batter really stuck to the chicken and there are many ways to adjust the seasoning to throw in a twist as needed. My new Go To fried chicken recipe!! Thanks!
ReplyDeleteAww I'm so happy you liked the recipe!! :) Yes, that's the beauty of it that you can adjust to your own tastebuds anytime!
DeleteAdded some seasoned salt to the breadcrumb mixture. Delicious recipe.
ReplyDeleteSo glad to hear you liked it! :)
DeleteDelicious recipe and thank you for your wonderful sharing
ReplyDelete