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Quick Fork Tender Chicken / Cass's
9 photos of Quick Fork Tender Chicken / Cass's Recipe
chicken breast - sliced into lengthwise
1 1/2 cups fine bread crumbs - i use seasoned
eggs, beaten with a fork
butter - optional - i use for added flavor
How to Make Quick Fork Tender Chicken / Cass's
1Place 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.
2Using 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.
3Place 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.
4Now, 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.
5Now, 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.
6When finished, drain on paper towels.
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