Breaded Chicken
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All Comments (38)
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Strange...I seem to be getting aroused by this.
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It's taking too long.
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Actually, not a bad idea! Sometimes I quickly pan fry both sides of the breaded chicken in the oil, just long enough to get that gorgeous color, but not cooking it thoroughly throughout the meat, and then simply bake it off the rest of the way- sort of a midway approach to your suggestion, and every bit as delicious....
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I would be interested to know if the buttermilk infuses a distinct flavor? Working in a restaurant, we actually marinate Pork chops in buttermilk, but not chicken. might have to try it. Just for pointers- we pound the breast for extra tenderizing, helping ensure a thoroughly cooked piece of chicken, since you have to turn the pieces in the pan fairly fast. Also, another nice herb to add to your flower mix is chopped parsley- it adds a nice taste, and color to the fried breast. Good work!
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What a honey!!
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@paintedd I agree with you, this recipe is too plain, much better with the #1 flour #2 egg #3 breadcrumb. the method she uses here is ancient.
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Works much better if you use the dry wet dry method. Flour first, then egg, then bread crumbs and parmesan.
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how long do you suppose it takes?????
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@SclafaniBagni does not
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i wonder if it takes long
SclafaniBagni 1 year ago 20
Im hungry now
bighed33 1 year ago 5