Skillet Fried Chicken Breast (Lower Fat) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste - this is *very* good! Ingredients:
6 boneless skinless chicken breasts (pounded only slightly, or to desired thickness) |
30 saltine crackers (or use ritz butter crackers) |
2 tablespoons all-purpose flour |
2 tablespoons dry potato flakes |
2 teaspoons seasoning salt |
1 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon fresh ground black pepper (can use more) |
1 pinch cayenne pepper (optional) |
1 large egg |
1/4 cup low-fat milk (can use full fat milk) |
1/4-1/3 cup vegetable oil |
Directions:
1. Crush the crackers in a food processor until coarse crumbs form.
2. Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
3. In a bowl whisk the egg then add in milk; mix/whisk to combine.
4. Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
5. Heat 1/4 cup oil in a heavy skillet over medium heat.
6. Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
7. Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.
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