Filed under: Food and Recipes, Main Dishes | Tags: boneless fried chicken, boneless skinless chicken breasts, cast iron skillet, Fried chicken, garlic fried chicken, skinless chicken breasts
It’s been way, way too long since sharing a recipe or two on here.
Here’s what’s been going on lately: a family surgery, a bug infestation in the garden that resulted in ripping out my zucchini plant, a malfunctioning coffee maker, my dog ate my favorite undergarments, sleeping in the guest bedroom because of new house construction next door, a re-discovered love of reading, car shopping, bidding Harry Potter farewell, and my husband is a year older!
Yes, from the everyday mundane details to the big events, July is quickly escaping. Before we know it, we’ll be bundled by the fire, ringing in the new year, and wondering where the past one went. It never ceases to amaze me how with each passing year, life continues to whiz by at a faster rate.
It makes me want to seize life, grab it for all it’s worth, and eat fried chicken. This was my husband’s birthday requested dinner this year. Paired with some mashed potatoes and green beans, and with fried green tomatoes, we had a comfort food feast fit for two. Just how we like it.
Garlic Fried Chicken
Recipe adapted from Southern Living Ultimate Quick and Easy Cookbook
4 boneless skinless chicken breasts, cut into approximately 3-4 strips each
2 cups flour
1 cup milk
Tabasco, to taste
1 tsp paprika
1 tsp garlic powder
1 tbsp salt
1 tsp ground black pepper
Cayenne, to taste (I used 1 tsp)
Oil, for frying
1. Cut all chicken into strips. Mix together milk, eggs, and desired amount of Tabasco. I use several dashes. Soak chicken in milk mixture while prepping other ingredients.
2. In a large zip-top bag, mix flour, salt, pepper, and other spices. Shake to mix well.
3. In a 9 inch cast iron skillet placed over medium-high heat, pour in oil until 2/3 full. Allow oil to heat until glistening, slightly bubbling, and a small amount of flour dropped in as a test sizzles well.
4. Move chicken pieces from milk mixture to zip-top bag, seal, and shake to coat well.
5. Working in batches, place about 5-6 pieces of coated chicken into the hot oil, being careful not to splash. Turn occasionally, and cook until golden brown on all sides. Place on a paper towel lined plate to drain and cool. Continue until all chicken is cooked. Serve.
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