Quick Fork Tender Chicken / Cass's

Cassie *

By
@1lovetocook1x

I love the crunchiness you get doing chicken this way. Also, it renders the chicken fork tender. No knife required. If you want a delicious, crunchy piece of chicken try making it this way sometime.

I usually serve the chicken with some sort of sauce, be it mushroom, or a delicious chicken gravy...it's even great with a marinara...but no matter what way I serve it, my family loves it..Enjoy!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2
chicken breast - sliced into lengthwise
about
1 1/2 cups fine bread crumbs - i use seasoned
2
eggs, beaten with a fork
1 1/2 tsp
garlic powder
1 - 1 1/2 c
flour
1 tsp
kosher salt
1 tsp
pepper
1/2 c
oil for frying
3 Tbsp
butter - optional - i use for added flavor

Directions Step-By-Step

1
Place each breast in a large freezer bag or between 2 pieces of plastic. Using the rough side of a meat Mallot; pound until thin (1/4 - 3/8 inches)

Salt & pepper both sides lightly.
2
Using 3 different shallow plates. ( I use pie plates ) Add flour to one, seasoned with salt, pepper and garlic powder. Crumbs to another, and slightly beaten eggs on another.
3
Place oil in a large deep skillet. Get the oil good and hot, but not smoking.

When oil and is nice and hot, add the butter...work quickly at breading the cutlets.

Dredge the chicken in flour, pat off excess.
4
Now, dredge in egg, let excess drip off. Then coat with bread crumbs, lightly - do not press bread crumbs into the chicken, you want a light crumb.
5
Now, add the cutlets to the skillet and fry over medium - high heat. Fry until the breading looks bubbly and is starting to brown, about 1 minute.

Flip the chicken and continue frying for another minute or two on that side.
6
When finished, drain on paper towels.

Serve hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: German