Kittencals Extra Crispy Fried Chicken Breast Recipes

KITTENCAL'S GARLIC FRIED CHICKEN BREAST

Steps:

• In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
• Place the chicken in the mixture and refrigerate for 1 or more hours.
• In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
• Heat 1 cup oil in a heavy skillet to 350 degrees F.
• Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
• Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
• Remove to paper towels or a brown paper bag to absorb the oil.

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

KITTENCAL'S EXTRA-CRISPY FRIED CHICKEN BREAST

Steps:

• In a large resealable bag place the crushed cracker crumbs with the next 7 dry ingredients; mix well to combine.
• Place the egg in a shallow dish.
• Heat oil in a heavy skillet over medium-high heat, using enough oil to generously cover the bottom of the skillet.
• Dredge the chicken breasts one at a time into the egg allowing any excess egg to drip off.
• Place the breast (one at a time) into the bag and shake to coat with the crumb mixture.
• Place the coated breasts onto a plate.
• Reduce the heat to medium.
• Cook the breasts in the skillet for 12-15 minutes turning frequently until golden brown and cooked through.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

KITTENCAL'S CRISPY GARLIC BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Set oven rack to lowest position.
• Grease a small baking sheet.
• In a shallow bowl combine melted butter with 1-1/2 teaspoons garlic powder and (if using) 2 teaspoons Dijon mustard.
• In another bowl combine all breading ingredients (remove about half to another small bowl to add in as needed).
• Dip the breast into the melted butter turning a few times to coat generously, then coat in the breading mixture pressing down firmly with hands to adhere the coating to the breast (you may need to turn the chicken breast a few time to coat well).
• Place on baking sheet.
• Continue with remaining chicken adding in more breading to the bowl as needed to coat the chicken.
• Bake for about 35-40 minutes or until the chicken is cooked through.