SKILLET FRIED CHICKEN BREAST (LOWER FAT)
The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 27m
Yield 6 chicken breasts
Number Of Ingredients 12
Steps:
- Crush the crackers in a food processor until coarse crumbs form.
- Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
- In a bowl whisk the egg then add in milk; mix/whisk to combine.
- Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
- Heat 1/4 cup oil in a heavy skillet over medium heat.
- Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
- Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.
Nutrition Facts : Calories 310.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 107, Sodium 322.4, Carbohydrate 15.2, Fiber 0.7, Sugar 1, Protein 28.4
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Provided by Tina A
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!
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