Tuesday, July 8, 2008

Fried Boneless Skinless Chicken Breasts

Nana cautioned me to always cook chicken on the bone for best flavor and tenderness. I would normally not fry a boneless, skinless breast, but employing her methods for frying made this a decent recipe. I admit that I prefer fried chicken with the skin on, but this is still good and there are no bones to deal with afterward. This would make a good work lunch.

3 boneless, skinless chicken breasts
2 cloves of garlic
2 4" sprigs of rosemary
2 eggs
salt (Nana used pepper too)
olive oil for frying (Nana used Mazzola Corn Oil)


Nana made flavored oils long before they became commercially available. Hers were more flavorful too. Put the olive oil in a frying pan to the depth of 1/2" over a medium flame and toss in crushed cloves of garlic and the rosemary sprigs (to make sure there is a strong rosemary flavor, I pound the sprigs with a mallet or the side of a large knife to release some of the oil). When the garlic and herb start sizzling you may add the chicken. Cut the breast into 2-3 pieces for more uniform frying.

Flour the chicken and dip into the egg batter that is just beaten egg and salt (& pepper if you like). Add to the pan, then lower the heat a bit so the chicken cooks slowly.

Here are two photos of fried chicken with bones in and skin on, that have been sprinkled with flaked salt. Not quite as uniform in appearance, but nice and moist.

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