Raising Recipes

This succulent Fried Chicken recipe can be made in as little as 30 minutes.

Quick and Easy Fried Chicken

Fried Chicken is an American classic. There are countless variations, and everyone has a different favorite. This is my favorite way to make it because it is juicy and flavorful while quick to make. I don’t bother to dip in egg batter and flour, as a full time working mom, I just don’t have time for extra unnecessary steps in the kitchen. By using garlic and a mix of seasoned breadcrumbs, I find this chicken is perfectly delicious and the leftovers never last. It’s so good that we just eat it the next day cold with mayo!

The Chicken

I use natural or organic thin sliced breast. It’s cheaper to buy it whole or on the bone, but like I said, I just don’t have the time to bother with butchery. I don’t even want to fillet a large breast, that’s why I buy the thinner cuts. I pat it dry and season with salt pepper and garlic powder. This is the key to a flavorful breast, you have to season before you bread it. The key to the crispy texture is to line a plate with paper towels to absorb the oil after frying. This keeps the breading crisp.

The Breadcrumbs

The breadcrumbs I use are a mixture of 2/3 Italian seasoned and 1/3 Panko. This way the finer crumbs in the Italian seasoned coat the chicken well and the Panko gives it an amazing crunch. I always add extra salt, pepper, and garlic. If I have fresh parmesan, I’ll grate some of that into the breadcrumb mix as well.

The Oil

I use a variety of different oils when I’m cooking fried chicken, it usually just depends on what I have on hand. I usually use vegetable to canola oil. You could also use lard like Crisco, Coconut oil, or tallow. I know the oil is hot enough when I splash a drop (and I mean a tiny drop) of water in the oil and it sizzles.

Leftovers

I love having leftovers of this fried chicken. It makes an amazing sandwich with just mayo, salt and pepper. Bonus points if you have a fresh Jersey Tomato and homemade sourdough bread. I store my chicken by lightly wrapping with a paper towel to avoid it getting soggy, and place in an air tight container or bag. This keeps for 2-3 days in the refrigerator, but it never lasts that long in mine because it’s usually gone in a day!

Quick and Easy Fried Chicken Recipe

Ingredients:

• Natural or organic thin-sliced chicken breast
• 1/2 tsp garlic powder
• 2/3 cup Italian seasoned breadcrumbs
• 1/3 cup Panko breadcrumbs
• Salt and pepper (to taste)
• Optional: 1/4 c Freshly grated parmesan cheese
• Vegetable oil, canola oil, or your preferred frying oil

Instructions:

1. Pat the chicken breast dry and season it with salt, pepper, and garlic powder on both sides.
2. In a shallow dish or plate, mix together the Italian seasoned breadcrumbs, Panko breadcrumbs, salt, pepper, and garlic. If desired, add freshly grated parmesan cheese to the mixture.
3. Heat your preferred frying oil in a deep skillet or frying pan over medium heat. You can test if the oil is hot enough by splashing a tiny drop of water into the oil—if it sizzles, it’s ready. You should fill the vessel about halfway with oil, or just enough to barely cover the chicken.
4. Coat each chicken breast with the breadcrumb mixture, making sure it is coated evenly on both sides. Press the breadcrumbs onto the chicken to ensure they adhere well.
5. Carefully place the breaded chicken into the hot oil and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Make sure to monitor the heat and adjust it if needed.
6. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. Serve the fried chicken while it’s still hot and crispy.

Enjoy your delicious homemade fried chicken! Feel free to serve it with your favorite side dishes and dipping sauces. Mashed Potatoes go perfectly with this dish.