Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

• 2 chicken breasts
  MARINATE
• 1 egg (well beaten)
• 1/2 C evaporated milk (sub buttermilk)
• 1/4 C water
  DREDGE
• 1/2 C flour
• 1/2 C Panko crumbs
• 1/2 tsp Lowrey seasoning salt
• 1/2 tsp black pepper

STEP BY STEP

1. Combine marinate ingredients
2. Put breast into a baggie, refrigerate, and let breast marinate overnight
3. Next day, combine dredge.
4. Preheat canola or safflower oil to 365º
5. Let breast drip for about 10 seconds, then cover in dredge
6. Press crumbs into the breast
7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

1. Oil chicken breast well
2. Put into heavy ziplock bag
3. Let set out at room temperature for 30 minutes
4. Pound (pallard) breast until it is evenly about 1/2 inch flat
5. Sprinkle with salt, pepper and garlic
6. Preheat grill pan to about 400º
7. Cook 2 minutes on one side
8. Rotate breast 90º and cook 2 more minutes
9. Flip and cook another 2-3 minutes (medium or well done)
   – I prefer medium, because it is not too dry
10. Plate with a dollop of Dijon mustard on the side
11. Squeeze the juice of one lime over top
12. Serve with asparagus Parmesan or your favorite vegetable or a salad
13. Serve also with Parker House Rolls