The Pioneer Woman Tasty Kitchen
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Chicken Fried Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Yummy, easy fried chicken and no bones. Great to take on a picnic as well.

Ingredients

  • 1 cup Buttermilk
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Onion Powder
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 package Boneless, Skinless Chicken Breasts (3 Half Breasts)
  • Canola Oil, For Frying
  • 2 cups Flour
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Preparation

Mix the first four ingredients together and pour over chicken in a Tupperware container. Place the lid on the container and put it in the fridge for two or more hours. You can actually do this first thing in the morning, and let it marinate all day. The buttermilk helps to tenderize and moisten the meat.

Prepare flour mixture, which are the last 5 ingredients. Dump it into a large aluminum pan (I buy the 30 pack of pans at Sam’s Club, about $7 and it works out to less than 30 cents a pan). At this point I moisten a finger tip and touch the flour and taste it. You should be able to taste the spices, and at this point you can adjust and add more Cayenne or salt or whatever you like… If you find it’s too strong, just dump in a little more flour.

Heat up your oil in a large, heavy bottomed pan over medium heat. I also cut a small piece of chicken, dredge it and fry it, and taste test there as well (and it’s an excuse to nosh a little bit if you’re way hungry). Adjust seasonings if needed.

Then just fry each breast cutlet, until golden brown. Put a layer of chicken into the oil but don’t let them touch. You may have to do more than one pan. When the chicken is in cutlets like this, it cooks more evenly, and you don’t end up with a dark brown exterior and a raw interior. After each pan is fried, I take the cutlets out of the oil and place them in a warm oven and continue frying. You don’t want to cook too many at once, and you do want to let the oil come up to temp again between each pan full.

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Profile photo of DCourtney

DCourtney on 12.30.2011

Love this simple recipe! It does taste great on a salad and I often fix just the strips for the kids as they aren’t really big salad fans and have a side veggie for them but I love it on a salad!

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