Monday, March 3, 2014

Quick Crispy Chicken

Sometimes you just want some delicious comfort food for a Sunday night dinner. However, when the thoughts of making a large batch of Southern Fried Chicken come to mind, I dread the process, not to mention that I am not the biggest fan of traditional fried chicken anyways. This recipe takes the stereotypical boneless, skinless chicken breast to a whole new level by marinading it in a milk bath, reminiscent of buttermilk, which will allow the meat to become very tender. If you have buttermilk on hand, simply replace the milk and leave the vinegar out. I very rarely keep buttermilk on hand because of this easy and quick replacement. By allowing the chicken to pan fry, you still get the crispy crust but the oven allows the excess oil to drip away while cooking the center of the chicken. I will be keeping this recipe on hand for quick meals as well as sandwiches and chicken biscuits!
4 Boneless, Skinless Chicken Breasts
Oil, For Frying
FOR THE MARINADE
2 Cups Fat Free Milk
2 Tablespoons White Vinegar
1 teaspoon Salt
1 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Garlic Powder
FOR THE DREDGE
1 Cup All Purpose Flour
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Paprika
1. Place the chicken breast between two sheets of wax paper. Using a rolling pin or meat mallet, flatten the breast until it reaches a 1/2" thickness.
2. In a shallow dish, combine the marinade ingredients. Place the flattened chicken breasts into the marinade, making sure to submerge each piece. If your dish is too large and the pieces do not fully submerge, simply flip them halfway through the marinade process.
3. Cover and place in the refrigerator for 2-3 hours.
4. Remove from the refrigerator and allow to sit at room temperature while the frying oil comes to temperature.
5. In a large heavy bottomed skillet, I used cast iron but you could also you an electric skillet, heat 1/8" layer of vegetable or peanut oil over medium high heat until it reaches 375-degrees.
6. While the oil comes to temperature, combine the dredge ingredients in a shallow dish. Remove a chicken breast from the marinade and allow the excess liquid.to drip off. Thoroughly coat both sides of the chicken with the seasoned flour. Place directly in the hot oil, making sure to lay the meat away from you in order to prevent hot oil from splashing on you.
7. Cook for 4 minutes per side or until golden brown.
8. Remove from the pan and place on a baking sheet fitted with a wire rack.
9. Place in a preheated 375 degree oven for 5-10 minutes or until the internal temperature reaches 165-degrees.

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