Chook Me!

Can I make fried chicken using boneless skinless chicken breasts?

What recipes are there? I'm talking like crunchy fried chicken. Thanks!

Public Comments

1. Yes you can. Here is a recipe, hope this helps. Chicken Fried Chicken INGREDIENTS 30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves DIRECTIONS Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
2. Try this Crunchy Fried Chicken 1 broiler fryer, cut up, about 3 pounds chicken parts 1/3 cup flour 1 1/2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 2 tablespoons water 1 cup crushed corn flakes 1/2 cup flour 1/2 cup butter Combine 1/3 cup flour, paprika, salt, and pepper in a food storage bag. Put chicken in bag and toss to coat. Whisk together egg and water. Dip coated chicken in egg and water mixture. Combine corn flakes with 1/2 cup flour; roll chicken in the corn flake mixture. Heat butter in skillet over medium heat; add chicken and brown on all sides. Lower heat, and continue to cook, turning occasionally, for 35 to 40 minutes, or until chicken is tender and juices run clear. Fried chicken recipe serves 4. or Crunchy Fried Chicken 4 eggs, beaten 1/4 cup milk 1/4 cup water 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1 fryer ( 2 1/2 lb), cut up 2 cups flour 1 tablespoon baking powder 1 teaspoon cayenne 1 1/2 teaspoons salt 1/2 teaspoon black pepper solid shortening for frying Mix together the eggs, milk, water, salt, cayenne, black pepper and garlic powder in a large bowl. Add the chicken and toss to coat evenly. Soak the chicken in the mixture for about one hour in the refrigerator. Mix together the flour, baking powder, cayenne, salt and black pepper in another bowl. Remove the chicken, a couple of pieces at a time, from the egg mixture and shake off any excess. Roll in the seasoned flour and deep fry until golden brown and the chicken pops to the surface. Repeat the process until all of the chicken is cooked. Drain on paper towels.
3. Well, if the store even sells any, you can buy some boneless and skinless chicken. If you don't have one already, buy a wide and deep pan. Not pot, PAN. Put Lot's of oil, in it, and maybe about a cup and a half. Put in on hi, (the stove) and start putting the chicken in the pan when the oil starts to heat it. When you think the chicken is part cooked on one side, and the oil is not bursting everywhere, flip the chicken over on it's other side, with some of those salad thigy majjigers. Before, you put the chicken in the oil, you might want to add some salt or pepper. Then, the chicken might be crunchy.
4. I use flour, salt, black pepper, and bread crumbs. Mix it all in a bowl a coat your chicken in it. I don't measure anything, just do it to your liking.
5. corn flakes, it has a recipe on the box too. but i'm not going to go to the kitchen to get it sorry. I"m sure you'll get better recipes than that one anyway :) enjoy your chicken
6. Sure, its easy to make crispy fried boneless chicken breasts. Try this recipe for Better Than Best Fried Chicken Breasts INGREDIENTS 4 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 egg seasoning salt to taste 1/2 cup all-purpose flour 1/2 cup cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon paprika salt and pepper to taste oil for frying DIRECTIONS In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture). Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
7. Crunchy No-Fry Chicken From: Campbell's Kitchen Prep/Cook: 25 minutes Serves: 4 Ingredients: 3/4 cup finely crushed corn flakes 1/2 tsp. garlic powder 1/8 tsp. ground black pepper 1/8 tsp. ground red pepper 4 skinless, boneless chicken breasts 1/4 cup Swanson® Chicken Broth Directions: MIX corn flakes, garlic powder, black pepper and red pepper. DIP chicken into broth. Coat with corn flake mixture. Place chicken on baking sheet. BAKE at 400°F. for 20 min. or until done. TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken broth in place of the regular chicken broth.
8. They would be chicken strips.
9. Yes, I make it all the time!
10. Slicing the breasts into strips will make the outside & inside be cooked at nearly the same time. Someone answered this: "Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). " I totally agree. This is a hidden secret used to make crispy coatings. If you dredge in flower - letting the chicken sit on a rack for ..3 minutes causes the flower to adhere to the meat better and 'solidfy' to make a more solid crust. Highly recommended.
11. Delicious Fried Chicken Breast 2 1/2 lbs boneless skinless chicken breasts, sliced in half 1 quart buttermilk 1 tablespoon kosher salt COATING 2 cups all-purpose flour 2 teaspoons garlic powder 1 teaspoon black pepper 3 teaspoons salt (you can reduce to 2 teaspoons if desired) 1 teaspoon Old Bay Seasoning 1/2 teaspoon marjoram 1/2 teaspoon dried thyme 1/4 teaspoon celery powder 1 pinch cayenne pepper (or to taste) (optional) oil (for frying, do not use olive oil) 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°, 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.