Fried Chicken Breasts
I made these Sunday evening and everyone loved them. We re-fried the leftovers tonight, and they were just as good!
Marinating Ingredients:
A whole mess o' fresh chicken breasts, de-skinned and de-boned
About a quarter cup of ranch dressing, thinned with some water
Marinating Procedure:
You'll need to put the chicken in a Pyrex dish, or something kinda deep. Take a serving fork and stab the chicken breasts randomly. Pour the thinned dressing over the chicken and marinate in the fridge for a couple of hours.
Frying Ingredients:
About a cup of flour
A teaspoon of onion powder
A teaspoon of paprika
A teaspoon of garlic powder
A half teaspoon of pepper
A teaspoon of salt
Enough peanut oil to cover the bottom of your frying pan to a depth of about a quarter inch.
Frying Procedure:
I used my cast iron dutch oven--it maintains a high heat and is deep, so will contain splatters.
Pour oil into frying pan and bring up to temp. Mix the dry ingredients well, in something like a pie plate.
Turn chicken pieces in the marinade to coat and then drag through the flour mixture, coating well with it. Gently place a few pieces at a time in the pan. Do not crowd the chicken. Watch the browning process--it should not go too fast. If you are not using a heavy cast iron pan, you'll need to keep the temp. high enough to fry, but low enough not to burn--sorry, but this is where experience with your particular pans and stovetop make a big difference. I can't really be more specific than that.
When the chicken pieces are browned nicely on one side, turn and brown on the other side. Do not move the pieces around or you'll lose coating.
When nicely browned on both sides, remove to a plate with paper towels or other place to drain. Continue adding the chicken pieces, one at a time, until you are through with all of the pieces you've got. Serve hot, cold, or in between.
Notes: To re-heat leftovers, re-fry in just a bit of oil for about 2 minutes per side. This won't re-heat through, but will re-crisp the coating, which is all that matters!
This is a tasty and very moist chicken that, actually, does not taste like Ranch dressing.
Marinating Ingredients:
A whole mess o' fresh chicken breasts, de-skinned and de-boned
About a quarter cup of ranch dressing, thinned with some water
Marinating Procedure:
You'll need to put the chicken in a Pyrex dish, or something kinda deep. Take a serving fork and stab the chicken breasts randomly. Pour the thinned dressing over the chicken and marinate in the fridge for a couple of hours.
Frying Ingredients:
About a cup of flour
A teaspoon of onion powder
A teaspoon of paprika
A teaspoon of garlic powder
A half teaspoon of pepper
A teaspoon of salt
Enough peanut oil to cover the bottom of your frying pan to a depth of about a quarter inch.
Frying Procedure:
I used my cast iron dutch oven--it maintains a high heat and is deep, so will contain splatters.
Pour oil into frying pan and bring up to temp. Mix the dry ingredients well, in something like a pie plate.
Turn chicken pieces in the marinade to coat and then drag through the flour mixture, coating well with it. Gently place a few pieces at a time in the pan. Do not crowd the chicken. Watch the browning process--it should not go too fast. If you are not using a heavy cast iron pan, you'll need to keep the temp. high enough to fry, but low enough not to burn--sorry, but this is where experience with your particular pans and stovetop make a big difference. I can't really be more specific than that.
When the chicken pieces are browned nicely on one side, turn and brown on the other side. Do not move the pieces around or you'll lose coating.
When nicely browned on both sides, remove to a plate with paper towels or other place to drain. Continue adding the chicken pieces, one at a time, until you are through with all of the pieces you've got. Serve hot, cold, or in between.
Notes: To re-heat leftovers, re-fry in just a bit of oil for about 2 minutes per side. This won't re-heat through, but will re-crisp the coating, which is all that matters!
This is a tasty and very moist chicken that, actually, does not taste like Ranch dressing.
Labels: Recipes
posted by Karen at 9:33 PM
4 Comments:
Sing yay for fried!!!
I can't deal with the ranch dressing, figure I would do buttermilk.
I also do the same thing in the oven at 400 degrees. Put a cooling rack on a 1/4 sheet cake pan. Roll your marinated chickies in bread crubs, spray with pam or similar. Install in to 400 degree oven. That's when I'm lazy, and sister? I'm lazy pretty often.
Biggles
Well, I knew that buttermilk is a traditional marinade for fried chicken--but we never have buttermilk. We always have Ranch dressing, though, and, voila, the results were pretty great.
In fact, after two straight nights of re-fried leftovers, DH asked for more!
Your lazy version sounds pretty good, too. Thanks!
Thanks for a recipe that my entire family loved, including my 6-year old! My wife was so impressed with the flavor of the breading that she dropped several hints that I could "use this to fry up a chicken, if you feel like it some time." As a fairly new cook, I still have to look up even the most basic of recipes, and couldn't find one for "chicken fried chicken" that suited my fancy. This one was a real keeper!
Thanks, Steve! I'm so glad you liked it (and that you let me know that you liked it)!
Karen
Post a Comment
Links to this post:
Create a Link
<< Home