How To Cook Fried Chicken Breast

If the chicken is not quite golden give it a further minute or so. Cooking time for deep fried chicken will vary due to factors such as oil temperature, size of the pieces and whether it's white or dark meat.

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If you can't find thinly sliced chicken breast or cutlets, take a medium to large boneless chicken breast half and put it on a cutting board.

How to cook fried chicken breast. Cover and cook until the chicken is cooked throughout, 4 to 5 minutes. Turn the chicken and reduce the heat to medium. Sprinkle the chicken breasts with salt and freshly ground black pepper, to taste.

You will want to do the frying in batches. Place a hand on the chicken to keep it from moving. With your other hand, using a sharp knife, carefully slice through the chicken.

One way is to pound the chicken breast with a mallet to flatten it. One by one, dip the chicken breasts in the egg mixture, then the flour on both sides, shake off excess, and place on the heated skillet. 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.

When the oil is good and hot, add the chicken and cook undisturbed until well browned, 4 to 5 minutes. If it is, turn the chicken over and cook the other side for 5 minutes, basting the chicken now and again with the thyme flavoured butter. Shake or stir to blend.

For many, the smell of fried chicken incites a trip down memory lane. Drizzle with the pan juices and serve. There are several ways to achieve the thinness.

Tilt the pan and using a spoon, pour spoonfuls of the butter over the top of the chicken breast). In a food storage bag or wide, shallow bowl, combine the flour, 1/2 teaspoon each of salt and pepper, and the baking powder. Another way is to roll the chicken breast with a rolling pin between 2 sheets of plastic wrap.

Line a large baking sheet with foil and top with a cooling rack. Transfer the chicken to plates and let rest for about 5 minutes.

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