Fried Chicken
published by kamlesh786 on Apr 29, 2009
This is chicken with a mixture Breading and batter and then fried, pan fried or pressure. The juices in the baking of the seals, but also absorbs the fat from the pan.All time favorite and easy to cook and experiment.Your kids can also help you out as not perfect measurement is essential.
Ingredients
- 30-Crackers
- 1 / 4 cup vegetable oil
- 2 tablespoons all-purpose flour
- 1 / 2 teaspoon black pepper
- 1 egg
- 2 tablespoons of dry flakes of potatoes
- c. Tea spiced salt
- 6 skin, breast halves, boneless chicken
Method
- Place biscuits in a large plastic bag, seal bag and crush crackers until they are coarse crumbs. Flour, potato flakes, seasoned with salt and pepper to bag and mix well.
- Whisk the eggs into a bowl or a plate; heat the oil in a large Skillet over medium-high heat.
- One after another, the chicken pieces in beaten egg dredged, then in the bag with crumb mixture, seal bag and shake its hand.
- Reduce heat to medium and cook coated chicken in Skillet 15-20 minutes, until golden brown and juices run clear.
