Fried Boneless Chicken Recipes (1 Viewer)

[TheIronSheik]

My family loves chicken. It is a staple in our weekly dinners. We cook it on the grill with all kinds of seasonings. Fry it up in the pan with Panko breading.

But I'm looking to see if anyone here has a fun recipe to fry up some boneless breasts on the stove. We tried one with Corn Flakes and I was not impressed. But I was wondering if any FFA'ers had a unique recipe that they have used?

Truth is, I'm not sure if there are any good, unique recipes. When I try and search on the internet, I only get basic suggestions. Maybe I'm just not good using the Google. But I'm all right at using the FBG. Just not their search function. So if this was discussed already, my bad.

TIA
TIS

 

[Stinger Ray]

If you like balsamic vinegar this is good and also with pork chops.

Fry the chicken or bake it with panko, Italian seasonings, garlic, pepper, and put parmesan cheese in the panko. In another skillt saute onions and tomatoes in a little olive oil and a little red wine and balsamic vinegar. Add fresh basil as well. Use this mixture to top the chicken or pork chops. I also will add red peppers at times too.

 

[[icon]]

Mix bread crumbs with those dry french fried onions (crumbled up of course).... much better breading option than corn flakes IMO.

Better flavor.

Also, stuffing/baking the breast before frying the crust on is nice.

Get some "true lemon" crystalized lemon and mix a little bit in with your breadcrumb seasonings (little goes a long way)... then hit with lemon juice and diced scallions on top when baking/frying.

 

[TheIronSheik]

If you like balsamic vinegar this is good and also with pork chops.

Fry the chicken or bake it with panko, Italian seasonings, garlic, pepper, and put parmesan cheese in the panko. In another skillt saute onions and tomatoes in a little olive oil and a little red wine and balsamic vinegar. Add fresh basil as well. Use this mixture to top the chicken or pork chops. I also will add red peppers at times too.

I'm not big on vinegar. But my GF is. And this seems like it could be something that could be done where I could eat it plain and she could eat with. So this works. Thanks.

 

[TheIronSheik]

Mix bread crumbs with those dry french fried onions (crumbled up of course).... much better breading option than corn flakes IMO.

Better flavor.

See, this is what I'm really looking for. Like what can be used as breading that makes the chicken taste better. This could be a good one to try. Thanks, GB!

 

[[icon]]

Mix bread crumbs with those dry french fried onions (crumbled up of course).... much better breading option than corn flakes IMO.

Better flavor.

See, this is what I'm really looking for. Like what can be used as breading that makes the chicken taste better. This could be a good one to try. Thanks, GB!

Check out the lemon chicken above also.. edited that in.

 

[urbanhack]

thighs >>> breasts

 

[B-Deep]

shake and bake

"and i helped!"

 

[[icon]]

thighs >>> breasts

No doubt. Not even close.

Bone-in, skin-on thighs... then pin them back with a toothpick to keep skin taut and evenly spaced, coat with dry rub and slow cook indirect until almost done then finish skin toward heat source to crisp the skin.

heaven.

Not to mention they're like 0.79/lb

 

[B-Deep]

i am a thigh man for sure

 

[TheIronSheik]

Why the love for thighs? I've had them and I much prefer chicken breasts.

 

[urbanhack]

Why the love for thighs? I've had them and I much prefer chicken breasts.

cheaper, better taste, more moist.

 

[B-Deep]

Why the love for thighs? I've had them and I much prefer chicken breasts.

cheaper, better taste, more moist.

you have to really try to dry out a thigh

simply because dark meat is more moist

 

[NCCommish]

Why the love for thighs? I've had them and I much prefer chicken breasts.

cheaper, better taste, more moist.

Pretty much.

 

[[icon]]

Why the love for thighs? I've had them and I much prefer chicken breasts.

Many people don't like thighs because they're floppy and hard to cook/eat.

Pin them like above... they turn into delicious meatsicles with the tasty crispy skin on a wing, the ease of eating of a drum, and the plentiful flesh of a breast.

At pretty much any chicken cooking competition, 99.28% of the entries will be thighs, because its the best part.

 

[NCCommish]

That's a pretty specific percentage.

 

[msommer]

Fried chicken breasts today after leaving them in a marinade.

The marinade was a mix of cumin, kardamom, cloves, koriander seeds, pepper and salt, all ground, I sliced an onion thinly and poured a mix of apple vinegar and rapeseed oil over and left it all in an airtight bag with as little air in as possible. Important to rub it all over the chicken breasts. Fried it (minus the liquid) in a pan over medium high heat with a tad more oil.

With that I served rice and a salad of mixed greens and a sour cream, dill, parsley, lime dressing, placing that and the sliced chicken breast inside a wheat tortilla. Add hot sauce if you like (I do).

Hope you like it, even if not breaded and deep fried.

 

[MAC_32]

Unless you're doing something like chicken parm or basil pesto chicken go with the bone in chicken, so much more flavor.

 

[RBM]

Ever try to stuff and roll? That gives you a ton of options.

 

[peaces]

marinade the chicken breast in Ken's Italian dressing prior to breading them when making chicken cutlets.

 

[Wingnut]

I bread fish/chicken in crushed Ritz crackers, club crackers, cheez-its, goldfish crackers, etc.

Just pulse in a food processor to desired coarseness.

Also, you can add a little grated parmesan cheese to the crumbs before breading, and/or whatever seasonings you like. Just watch the oil temp when using dark colored crackers like cheez-its, it can get order dark pretty quick. Sometimes I start it in a pan on the stove and finish in the oven.

 

[TheIronSheik]

Anyone ever made chicken tenders using waffle batter? Kind of like "chicken and waffles"?

 

[Megla]

One of my big sellers is grilled chicken breast, I buy whole boneless skinless breast and then slice them horizontally, marinate them overnight in a carribean jerk marinade and then grill over high heat whlie applying this rub

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgalena.html?id=taTd8m5Q

If you are set on fried options then marinate the same and then add the rub to your APF, dunk chicken in a buttermilk/hotsauce bath and then dredge in your rub/APF and let set for at least 15 minutes, fry at 350

 

[Megla]

Anyone ever made chicken tenders using waffle batter? Kind of like "chicken and waffles"?

It's basically tempura chicken when done like this

 

[bostonfred]

The marinade was a mix of cumin, kardamom, cloves, koriander seeds, pepper and salt, all ground, I sliced an onion thinly and poured a mix of apple vinegar and rapeseed oil.

That doesn't sound very good at all