Friedchickenbreastwithoutbreading Recipes

Steps:

• Slice chicken breasts into strips or flat rounds, whichever you like.
• Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
• In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
• Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
• Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.

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:

• Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
• Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

Steps:

• Take four bowls
• Put 1 c milk in Bowl 1.
• Seperate the flour into 2 c and 1 cup.
• Combine Creole seasoning and 2 cups of flour to make Bowl 2.
• Add beaten eggs to make bowl 3.
• Combine Salt and Pepper with 1 c of flour to make bowl 4.
• In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
• Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

Steps:

• In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
• Place the chicken in the mixture and refrigerate for 1 or more hours.
• In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
• Heat 1 cup oil in a heavy skillet to 350 degrees F.
• Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
• Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
• Remove to paper towels or a brown paper bag to absorb the oil.

Steps:

• Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
• Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
• Heat the oil in a medium to large pot to 350 degrees F.
• Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.

Steps:

• Bring a large pot of salted water to a boil, add chicken.
• Reduce heat, cover and simmer for 30-40 minutes or until tender.
• Drain well.
• Cool before continuing.
• Cut chicken into 8 pieces.
• In each piece put a long deep pocket.
• Fill each pocket with approximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
• Heat oil in a deep fryer or skillet to 375-degrees F.
• Combine flour with salt and pepper in a pie pan.
• Put eggs in seperate pie pan.
• In a third pie pan put in bread crumbs.
• Dip chicken in seasoned flour, then in eggs, and finally in the breadcrumbs.
• Set aside while coating all pieces.
• Add chicken to deep fryer or skillet in batches and cook until golden (2-5 minutes on each side).
• Drain on paper towels before serving.