Saturday, November 7, 2009

Pan Fried Chicken

I had an intense craving for fried chicken yesterday. However, I did not want to drive out and buy it (laziness I tell you!), desired to eat deep fried chicken, or have the patience to bake it. This recipe was my solution... a delicious one. Oh this is more of a fried chicken tender than fried chicken pieces because all I had in the freezer were chicken breasts.

Pan Fried Chicken
2 servings


- 1 boneless skinless chicken breast 
- 2 cups of bread crumbs
- 2 tbs. of garlic salt
- 2 tbs. of ground pepper
- 2 tbs. of Parmesan cheese
- 2 tsp. of parsley, finely chopped
- 1 egg
- 1/3 cup of milk (buttermilk would be better, but I only had access to milk)
- 1 garlic clove, minced
- 1/2 small onion, finely chopped
- 1 tsp. butter
- 2 tsp. of olive oil


1. Cut the chicken breast into 2 thin slices. Set aside.
2. In a ziplock bag or bowl, mix together bread crumbs, garlic salt, ground pepper, parsley, and Parmesan cheese.
3. Set the mixture on a plate. In a bowl, whisk together the egg and milk. Put the two pieces of chicken into the wet mixture. Let it soak for 10 minutes.
4. Take one piece of chicken and put it on top of the plate with the dry mixture. Flip over the chicken and spread the dry mixture as evenly as possible. Add shakes of garlic salt and pepper to each side of the chicken (optional). Repeat for the other piece of chicken.
5. Melt the butter with the olive oil on a pan. Add the minced garlic and finely chopped onion. Let them simmer for 1 minute.
6. Add the chicken and fry until cooked. Flip over as necessary.

Serve and enjoy!

This goes great with pasta (as pictured above) and would complement a perfect chicken parmesan dish. I will try that next time.

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