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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