Skillet Fried Boneless Skinless Chicken Breasts

 Skillet Fried Boneless Skinless Chicken Breasts

 

I only know how to make fried chicken one way…the way my Mom taught me.  She made the best fried chicken in the world!  She would buy a cut up chicken or cut one up herself and fry it in her cast iron skillet and it would come out perfectly crisp and moist every single time.  Today, I was faced with a challenge. I ordered home delivery and they delivered two of the largest boneless skinless chicken breast I have ever seen in my life.  They each weighed almost 2 pounds each.  I really wanted to fry up some chicken so what was I to do with these two giants?   Just a few tweaks to my Mom’s recipe and I had the most moist crispy chicken I could have ever hoped for.  Here’s how…

Skillet Fried Boneless Skinless Chicken Breasts  

4 boneless skinless chicken breasts

1 cup whole milk or buttermilk

1 large egg, slightly beaten

3/4 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon black pepper

Add the cup of buttermilk to a large bowl and add chicken. Cover with plastic wrap and refrigerate for at least 5 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix together the flour, cornstarch, garlic powder, salt and pepper.  Set up a dredging station with flour mixture in one bowl and beaten egg in the other.  

Remove chicken from refrigerator. Hold up chicken and allow excess liquid to drain off before dredging.   Dredge chicken in flour first and shake off excess. Then dip in egg and then go back to flour and dredge once more.    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat a large skillet on medium high heat and add about ½ cup of vegetable oil.  Allow oil to heat up as you prepare chicken for frying. When oil is hot, add chicken breasts to the pan – cook 2-3 chicken breasts at a time because you don’t want to overcrowd your skillet. 

Fry chicken breasts for about 5 minutes without moving them around. You want to develop a crispy crust on the outside of each piece.  Flip the chicken breasts over, add a tablespoon of butter to the skillet, and continue to fry the chicken over medium-high heat until all of the pieces have been browned on both sides. 

 

Now turn the heat to medium-low, cover, and cook for 25 minutes or until temperature of thickest part of chicken registers 165 degrees.  Remove the lid and increase heat back to medium high. Continue frying until chicken pieces are a deep golden brown and the juices run clear.  This should crisp up the coating again.

 

Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.  Cooking time will always depend on the thickness of the chicken breasts.  When finished transfer chicken to platter and serve.

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Skillet Garlic Chicken and Potatoes

 Skillet Garlic Chicken and Potatoes

 

 How good can it get?  My Mom used to make this when she wanted to get dinner in a hurry and when chicken thighs were on sale.  I love the flavors of this dish with the garlic and rosemary and thyme.  And the potatoes cooked in chicken fat are out of this world.  This is a keeper my friends!

Skillet Garlic Chicken and Potatoes

8 small Yukon Gold potatoes, cut into halves or quarters

4 tablespoons butter, divided

2 tablespoons olive oil

5-6 cloves garlic, peeled and cut in half horizontally 

1 pound boneless skinless chicken thighs

¼ cup flour for dredging

1/2 teaspoon fresh thyme

1/2 teaspoon fresh rosemary

Salt and pepper to taste

Microwave potatoes for about 2 minutes or until just beginning to soften. You do not want to cook them all the way.  Set aside.

Melt 2 tablespoons butter and 2 tablespoons of olive oil in 12-inch skillet over medium high heat until sizzling.  Add garlic and sauté 1 minute until garlic is softened. Remove garlic to small bowl and set aside.  

  

Pat chicken dry with paper towels and salt and pepper each side.  Then dredge each chicken thigh in flour and shake off excess.  

  

Add chicken to same skillet and brown until golden brown and crispy about 10 minutes.  Flip chicken to other side and do the same. 

 

Remove chicken from skillet and set aside. Lower heat to medium and add the remaining two tablespoons of butter until melted.  Add the potatoes and sauté until brown and crispy, about 3-5 minutes. 

 

Add chicken thighs and garlic cloves back to the skillet.  Arrange potatoes and garlic around chicken thighs. Season everything with rosemary and thyme. Add salt and pepper to taste.  

Cover and cook until chicken is done and juices run clear when pierced with a fork.  If using a thermometer, you want the internal temperature to reach 165 degrees.  

 

Remove from skillet; keep warm until ready to serve. 

Photography is the property of and copyrighted to Welcome Home.