Chicken Fried Chicken
I know, I know. You thought I only cooked healthy foods, right? Well, I do typically. But I really had a hankering for fried chicken the other night. I had some defrosted chicken breasts in the fridge and thought, why not whip some up! LAWD ALMIGHTY did it come out grrrreat!
I actually used oat milk instead of regular milk because milk upsets my stomach. And, it was delicious! You would never tell the difference. If anything, it added flavor! Of course, you could use any milk you’d like!
It could not be easier. Start with 2 large chicken breasts, slice them in half to make them thinner and into smaller pieces (about 8 total). Then lay them out and cover in saran and pound them out, with a meat mallet, to about 1/4 inch thick.
Then I combine oat milk with an egg and whisk it up in one bowl and flour with about a tsp each of seasoned salt & pepper in another.
I dip the chicken in the milk, then flour, then milk again, and flour one more time.
Heat vegetable oil in a cast iron skillet and cook on both sides until completely cooked through.
Place the fried chicken on a sheet pan and place in a 350*F oven while you cook up the rest.
Then serve it up with some green beans and brown rice. YUMMMM
Chicken Fried Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup oat milk *or preferred milk
- 2 cups all purpose flour
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1/4 tsp cayenne *optional
- vegetable oil for frying
Instructions
- Slice the chicken breasts into half to make them thinner. Then into smaller sections to make about 6-8 pieces.
- Cover with saran wrap and pound them out with a meat mallet to about 1/4 inch thick.
- Dip each chicken breast into the milk mixture to coat, then seasoned flour turning to coat, then milk, and flour once more.
- Place all chicken on a separate platter to prepare for frying.
- Heat oil in a large skillet over medium heat about 1/4 inch high. Drop in a few sprinkles of flour to see if it sizzles to make sure the oil is ready. Cook chicken, three pieces at a time, until edges start to look golden brown. Then flip and cook on the other side. About 3 minutes each side, or until brown and cooked through.
- Remove and keep warm on a sheetpan in the oven heated to 350*F while you cook the rest.
