Recipe: Yummy Fried chicken breast

Fried chicken breast. Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York.

This easy fried chicken recipe, however, calls for just chicken, flour, salt, pepper, baking powder, and oil for frying, ingredients you probably have in your pantry. Boneless or bone-in chicken breasts can be used for this basic but great-tasting fried chicken breast recipe, just keep in mind that boneless chicken breasts cook faster than bone. The bar has officially been raised when it comes to serving boneless, skinless chicken breast for dinner. You can cook Fried chicken breast using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fried chicken breast

1. It's 4 of eggs.
2. Prepare 4 Tbls of water.
3. You need 4 Tbls of hot sauce.
4. Prepare 4 Cups of corn starch.
5. You need 1 of lot of garlic powder.
6. It's 4 of chicken breasts.
7. Prepare of Frying oil.

With an irresistibly crunchy, golden batter on the outside, flavorful and juicy on the inside, these Fried Chicken Breasts are exceeding all dinnertime standards…and then some. Thanks to this recipe, not only are your days of boring chicken breasts long-gone, so are the days of burnt. I often prepare chicken in my kitchen, especially chicken breast because require less thermal processing. The marinade is a trick how your chicken breast can become even softer.

Fried chicken breast instructions

1. Cut off fat and tendons. Then put slices lengthwise down the bottom sides. Sprinkle garlic powder libaraly on both sides..
2. Full your frying pan half full of oil. Heat to medium heat until water makes oil sizzle..
3. In 1 bowl mix eggs, water, and hot sauce. In another bowl put corn starch in it..
4. Take the seasoned chicken breast and cover in egg, let it drip off slightly before placing in the corn starch. Cover both sides, and let excess fall off. Place back into the egg mix cover both sides and quickly place into hot oil..
5. (Tip do not over fill your frying pan with meat. It will make the pieces stick together.) allow chicken to frying 15 minutes or more before flipping. Never under cook chicken!.
6. Should turn out juicy with great flavor. Hope you enjoy!.

The first batch will be the first three chicken breasts, while the second batch will be the fourth chicken breast and the four chicken tenders. Set up dredging station: In one shallow bowl, whisk together milk and egg. Just like when frying lean pork chops, you want to fry chicken breasts quickly, which means doing it over a fairly high heat. Thick chicken breast won't cook through over high heat before the exterior noticeably dries out. Instead, a chicken breast needs to be sliced in half, even in three pieces, if it's particularly large and thick.