amacourtj asked:
i have some boneless skinless chicken breast that i would like to fry. any one have a good recipe for some crispy fried boneless skinless chicken breasts?
i have some boneless skinless chicken breast that i would like to fry. any one have a good recipe for some crispy fried boneless skinless chicken breasts?
Tags: Boneless Skinless Chicken Breast, Boneless Skinless Chicken Breast Recipes, Fried Chicken, Skinless Chicken Breast
July 17th, 2007 at 3:39 pm
Use olive oil and sear them on each side. Then sprinkle some breadcrumbs mixed with garlic salt and your favorite herb and spray a bit of olive oil on them to keep it sticking to the chicken – bake at 350 for appropriate amount of time to ensure it’s done.
July 19th, 2007 at 9:22 pm
sweet spicy chicken
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 tablespoon vegetable oil
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutesserve over rice. mmmmmm
July 19th, 2007 at 11:05 pm
1. Get a glass cooking dish, cover the bottom with butter.
2. get wonder bread and smother it in Creme of chicken.
3. layer the smothered bread on the bottom of the cooking dish.
4. Take the raw chicken breast, slice it through the middle (like a pita bread).
5. Stuff the chicken breast with smoked ham and swiss cheese. Lay them on top of the bread.
6. Use the left over “Creme of chicken” and slightly cover the exposed chicken and then top off with grated cheese.
7. Bake at 350 for about 45 – 60 minutes.
July 22nd, 2007 at 2:31 pm
Cut them in strips and make chicken fingers..
Dredge them in milk, then flour and drop them carefully in hot oil for about 4 minutes on each side…yummy
July 24th, 2007 at 2:09 pm
Take asparagus spears and saute them in butter with salt and pepper. Cook on medium heat for 10 min. . Slice chicken breast length wise and add to spears on the heat. Add a pinch of cayenne pepper. Cook for 30 min. Add sliced mushrooms and 2 tbl. sp. of butter and cook for another 10 to 15 min. Serve hot. Rice is a good compliment if you need to add a starch.
July 25th, 2007 at 3:05 am
place an entire sleeve of saltine crackers in the blender along with pepper and a little bit of cumin if you like.the cumin gives it a really good flavor,and blend until finely crushed.
then season the chicken with just a little salt and pepper and run them through an egg wash and then through the cracker mixture making sure the chicken in evenly coated with the crumbs.fry in veg oil until gloden brown on both sides and also depending on the thickness of the breast,about 5 min each side.when they come out of the oil and are still hot,sprinkle them with parmesan cheese and cover loosely with foil until ready
July 26th, 2007 at 3:17 am
chicken breast
1 can Italian stewed tomatoes
1cup italian dressing (wishbone?)
1 pkg. dry onion soup mix
bake 375 45 min.
Haven’t tasted it yet – actually going to make it tonight for dinner – my mom and aunt say it’s really good.
Good Luck with dinner!
July 26th, 2007 at 7:24 am
Mix one egg and a cup of milk. Dip the chicken in it and then batter it with a flour/breadcrumb/your favorite spices mixture. The mixture should be about 1 cup of flour 1/2 cup of bread crumbs (I use the italian herb kind), and then whatever spices float your boat. I sometimes use chili powder or cumin or lemon pepper or whatever I feel like that day. Try mixing some flavors, and be sure to add a dash of salt and pepper. Heat up some oil in a pan (be generous–enough to fry one side of the chicken at a time; I use canola). When the oil is hot enough, put the breaded chicken in until the side down in the oil is golden brown and then turn it and fry until the other side is the same color. When you take it out, cut a thick part to make sure it’s cooked all the way through. It doesn’t come out as crispy as, say, KFC chicken, but it is delicious (and jucier than most KFC chicken I’ve had).
July 26th, 2007 at 9:10 am
I would suggest one of two things…
If you really want to fry it then in a bowl mix some flour with a little salt and pepper. Rinse your chicken under running water, then put in flour mixture until fully covered. Drop in pan already heated (med. heat) with oil in it. Fry until done, approx. 5 mins per side.
My second suggestion is chicken parm. which is not fried, but very good. This dish is exceptionally easy to make, but looks very fancy and complicated.
In a glass or non-stick baking pan (big enough to lay all your chicken flat) line the bottom with around 1/4 inch of pasta sauce (from a can or jar is fine). Next add your chicken breasts (do not overlap). Cover chicken completely with remaining sauce. Next cover sauce with grated cheese. Put in the oven @ 375 degrees for 45 mins. Bring a pot of water to boil, add spagetti. When Spagetti and Chicken are both done put spagetti on plates, cover each dish of spagetti with one peice of chicken and sauce to taste.
This is a great dish to make for a date, very easy, and very fancy. Also good with a little garlic bread and a nice wine. Follow with cheesecake!
Hope my suggestions have helped!
July 26th, 2007 at 8:10 pm
I actually have 2 recipes that are AWESOME! Make either one of these and I promise you will love them.
3 to 4 pounds boneless skinless chicken breast
2 tbl vegetable oil
dry rub:
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
flour mixture:
3/4 cup flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
egg wash:
3 eggs
1/3 cup milk
1. add the above dry rub ingredients and whisk together to incorporate.
2. After rubbing the b/s chicken breast with vegetable oil, coat well with the spice rub. Allow to sit in fridge for at least 1/2 hour for flavors to penetrate skin.
3. Sift together flour mixture and coat chicken w/mix. Shake off access. Using one hand for wet and the other for dry, dip chicken in egg wash, then one more time in flour mixture making sure to shake off access.
4. heat skillet with vegetable oil (enough to cover 1/2 of chicken breast, about 2 cups) to 350 degrees. Cook chicken for 5 minutes, on each side turning once, or until inside is no longer pink.
Honey shallot roasted chicken:
Brine:
2 lemons, thinly sliced
1 1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tbl lemon-pepper seasoning
1 tbl roughly chopped fresh rosemary
1 tsp crushed red chile flakes
6 to 8 lb b/s chicken breast
Paste:
1/4 cup extra virgin olive oil
2 tbl lemon-pepper seasoning
1 tbl finely chopped shallots
1 tbl finely chopped fresh rosemary
zest and juice of 1 lemon
1/5 tsp groung cayenne pepper.
1. Make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring to a boil, and cook for 5 minutes. Remove from heat, and add 8 cups of ice cubes, and allow to cool.
2. Submerge chicken in the brine and refrigerate for 4 to 6 hours.
3. Make paste: in a small bowl, mix the paste ingredients.
4. Remove chicken from brine and pat dry with paper towels. Rub the paste evenly over the chicken.
5. Grill the chicken, over direct medium heat until surface is golden brown, about 5 minutes. Move the chicken over indirect medium heat until the juices run clear, about 5 to 10 minutes. Remove from grill and let rest for 5 minutes before serving.
July 26th, 2007 at 10:52 pm
Soak the chicken breast in margarita mix for a couple of hours then saute. Transfer to a heated skillet and pour a shot of tequila on and flame. This is really good with red beans and rice
July 29th, 2007 at 8:19 pm
If you want crispy breasts for this recipe, just dip the breasts in egg and coat with bread crumbs before cooking in the skillet.
You will need:
2 boneless, skinless chicken breasts, cut in half (4 pieces)
2 large yellow bell peppers sliced into 2″ strips
1/2 pound of regular mushrooms, sliced
1 bunch of asparagus
1 c. 5-blend Italian grated cheese
freshly chopped/minced garlic (a few cloves, up to you)
Italian seasonings
Garlic salt & pepper
Parmesan cheese to garnish
Butter
Olive oil
If you can, the best way to prepare this meal so everything is hot and fresh at once is to start the chicken first, then start the mushrooms/bell peppers. Start to steam the asparagus when you take the chicken off.
Prepare boneless, skinless chicken breasts – cut into halves – by cooking in a skillet in olive oil with Italian seasonings, black pepper and garlic salt (to taste) on medium heat for until cooked through, usually about 5-7 minutes each side depending on thickness. I usually make a small incision in the middle to check to make sure the center is no longer pink.
Sautee the sliced vegetables along with 1/2 stick of butter and chopped/minced garlic (about 1-2 cloves depending on your taste), as well as some black pepper, on medium-low heat for approximately 12-15 minutes, until vegetables are tender and mushrooms are a shrunken brownish color.
Steam the asparagus with butter and the same seasonings used on the chicken.
Lay the asparagus flat on the serving plate. Place a piece of chicken on top, cover with 5-cheese blend.Smother with mushroom/bell pepper mixture, then top with parmesan cheese. Serve with long grain wild rice and a pinot grigio (white wine).
ENJOY and sorry if this was hard to read. Also, I don’t measure at all when I cook, so I apologize for not being more exact about that too. If anyone tries this I would love to know what you think!!!