Delicious Fried Chicken Breast Recipes

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Steps:

• Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
• When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
• Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
• Heat to about 350°F, then reduce heat a bit just before frying the breasts.
• Cook/fry about 8 minutes per side.
• *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Steps:

• Wipe down chicken breast with paper towel.
• Sprinkle with salt and pepper.
• In bowl, beat egg and mustard.
• In separate bowl combine cheese and bread crumbs.
• Dip each breast in egg mixture then coat with cheese mixture.
• Let set 10 minutes.
• Saute chicken in oil for 15-20 minutes or until tender.

Steps:

• Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
• Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
• Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
• Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.