Become pan fried chicken breast Better Cook in 4 Days! We’re sharing all of our tips and tricks to make the best Fried Boneless Skinless Chicken Breasts!
Fried Boneless Skinless Chicken Breasts are a delicious option if you want to make a sandwich, or if you simply want to eat fried chicken without worrying about the bones. Normally, when you make fried chicken from pieces of a whole chicken with the skin still on, the skin really helps the breading stick to the pieces as they fry. But how do you make the breading stay on a fried, boneless chicken breast without the skin? You’ll start with thick boneless skinless chicken breasts. If the breast is thicker than an inch and a half, you’ll want to butterfly the breasts so it is a more even thickness. This will help the fried chicken breast cook through more evenly. In a large bowl, whisk together flour, salt, pepper, garlic powder and paprika.
In a second bowl, whisk together eggs, milk and some hot sauce. Dip the boneless, skinless chicken breasts back and forth in this order: flour, egg, flour, egg, flour. Those little rough clumps of breading will fry up nice and crisp. Repeat with the rest of your chicken breasts, then melt lard or shortening in a large heavy-bottomed pan such as cast iron or porcelain-coated cast iron braiser. This will help you know when your frying oil is at the proper temperature of 325 degrees F.
Don’t go higher, or the chicken will scorch on the outside before it is cooked through on the inside. Jack used two spatulas to flip the pieces, making sure not to disturb the nice, fried crust that formed as the chicken cooked. How do I know when my Fried Boneless Skinless Chicken Breasts are cooked through? The best way to tell is by using an instant-read probe thermometer. Carefully insert the thermometer into the breast and remove from the oil once the internal temperature reaches 155 degrees F.
The residual heat will continue to cook the chicken to a safe-to-eat internal temperature of 165 degrees F. The inside will be juicy and perfectly cooked through, and the coating will be nice and crispy! Place chicken breasts in a zip lock bag and cover with the buttermilk and let soak in the refrigerator overnight or at least 12 hours. When ready to cook, drain the chicken and discard the buttermilk. In a large bowl, whisk flour, salt, pepper, garlic powder and paprika. In a medium bowl beat eggs, milk and hot sauce.
