Easy fried chicken
This is a simple adaptation that I added a few things to to make it my own.
2 Boneless, Skinless chicken breasts*
1 c flour**
1 c cornmeal**
salt, pepper to taste
Other herbs and seasonings you like. I use garlic, blackened, and italian seasoning (and others when I'm feeling brave :D)
Canola oil-enough to either deep or pan fry, whichever you choose. I deep-fry, and therefore use the whole bottle in a large pan. Pan frying requires only enough oil to cover about 1/2 inch on the bottom of the pan.
Allow chicken to thaw if frozen.
Heat oil in pan to about 375.
Mix dry ingredients well on a plate
coat chicken in dry mix.
Drop gently into grease.
If deep frying, you'll fry it for about 15-20 minutes. It will be golden brown and a meat thermometer reads 180 when inserted into the thickest part of the meat.
If pan frying, you'll fry each side until brown, 6-7 minutes a side. The temperature should read the same...at least 180 when you insert it into the thickest part of the meat.
Drain on a rack if you can, or thick layer of paper towels.
*You can use cut chicken pieces as well. Make sure you insert the chicken skin side down into the oil.
**You can sub all flour or all cornmeal if you like.
2 Boneless, Skinless chicken breasts*
1 c flour**
1 c cornmeal**
salt, pepper to taste
Other herbs and seasonings you like. I use garlic, blackened, and italian seasoning (and others when I'm feeling brave :D)
Canola oil-enough to either deep or pan fry, whichever you choose. I deep-fry, and therefore use the whole bottle in a large pan. Pan frying requires only enough oil to cover about 1/2 inch on the bottom of the pan.
Allow chicken to thaw if frozen.
Heat oil in pan to about 375.
Mix dry ingredients well on a plate
coat chicken in dry mix.
Drop gently into grease.
If deep frying, you'll fry it for about 15-20 minutes. It will be golden brown and a meat thermometer reads 180 when inserted into the thickest part of the meat.
If pan frying, you'll fry each side until brown, 6-7 minutes a side. The temperature should read the same...at least 180 when you insert it into the thickest part of the meat.
Drain on a rack if you can, or thick layer of paper towels.
*You can use cut chicken pieces as well. Make sure you insert the chicken skin side down into the oil.
**You can sub all flour or all cornmeal if you like.