Thursday, August 6, 2009

What’s For Dinner Thursday!

It’s Thursday and I have a fabulously favorite recipe of my own creation that I want to share with ya’ll!
I love eating fried chicken, I swear that I could probably live off of it but it’s so unhealthy unless you do it the baking way and honestly this Southern girl just doesn’ t like that!
I am also a very picky eater and will not eat dark meat!  So I go the easy way and use boneless skinless chicken breasts.  What’s that you say?  You have never heard of frying chicken without the skin and it turning out as good as KFC?  Well, this may change your mind!
August 2009 015
What will you need?
This recipe is for 5 boneless skinless chicken breasts.
  • 2 cups flour (I use whatever is on hand, all purpose or self rising)
  • 1 teaspoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon paprika
  • 2 eggs
  • 1 to 2 tablespoons Tabasco Sauce (don’t worry this doesn’t make it spicy just adds flavor)
What do you do?
Mix together your flour and spices in a pie pan or plate.  In another pie pan or plate mix together your egg and Tabasco sauce. 
Dip your chicken into the flour mixture and then into your egg mixture, back into the flour one more time making sure that your chicken is thoroughly coated.  (this is what really makes it yummy! and so much like chicken with the skin)
I fry mine in whatever oil that I have, Canola or Vegetable oil on medium high heat.  You do not want the oil to be cold when you put your chicken in our your breading will be a waste of time!  So test that oil.  I usually drop a  couple of drops of water or flour in the oil to test it.
Cook until brown and crispy on both sides! 
I noticed that this takes about 15 minutes to cook.  So it’s still quick enough for a weeknight recipe! *smiles*
Link up with your recipes for the week!  Don’t forget next Tuesday I will be posting 52 Cookies in a Year…You can read about that here.  I will have Mr. Linky up so that you can share your cookie recipes as well!  (I’ll get a button up on my sidebar before then too)

8 comments:

Darlene said...

That chicken looks DELICIOUS!!

Creekmore's said...

There is nothing more southern than fried chicken!! I also make mine with boneless skinless chicken breast. I'll have to post my recipe soon. Thinking about it makes me crave fried chicken! I did post my brownie recipe in Mr. Linky.

Rambling Girl said...

Looks yummy! I do my chicken about like yours....But I use buttermilk with the egg. I love my fried chicken.

Can't wait till the cookie recipe starts.

Wendy said...

That sounds yummy! And I dont like dark meat either. I might have to try that some time.

Misti of Studio M Designs said...

Girl-your chicken looks so good! I always use boneless, skinless breast, but I have always marinated the chicken in buttermilk overnight. Something about the acids breaking down and making it super tender and juicy, however, I love the spices that you use! I will definitely be using those. Mine is still sort of bland and I feel like I use too much salt just to give it flavor.

I can't wait to see your cookie recipes too! That will be a fun series.

I just read your last several posts, and you do have a lot going on. How you do homeschooling I will never know. I tried it for pre-k and we didn't get much farther past the weather report for the day! LOL!

Hope everything works out for you and Zak. Nothing like adding some pressure to everyday life, right?
Atlanta is a great place to job hunt...just saying! I would love to have you closer to me.

Have a great week! Your knobs are on their way tomorrow.

~Misti

Nichole said...

I'm going to show my husband this recipe. He's always wanting to make fried chicken but I always say no. :o)

Heather said...

who from the south doesn't love some fried chicken!? Love this, so good, and thanks for sharing!!

Blessed Beyond said...

I love fried chicken, and I don't really fix it often. We were planning chicken tonight, now this is what we are having! Thank you for sharing the recipe!
Hugs and Blessings,