Deep Fried Chicken Recipe

Anyone have a good recipe for breaded chicken breasts? I'm thinking about starting them off in some oil in a frying pan, then moving it too the oven to finish cooking. Would that work? And should I use canola or olive oil? Thanks! Just wanted to add, I was thinking of pan frying it, then putting them in the oven...

If you cook it in canola oil for 5 mins on each side.. then put them in the oven at 350.. it should only take 15-20 mins to finish. Depending on how thick they are. I love them that way!

You have several options here: 1. You can fry the breasts completely and cook them on top of the stove or, 2. You can parboil the breasts for 20 minutes in salted water before breading and frying them or, 3. You can make oven fried chicken, where in you bread each breast, dot with butter, and allow them to cook completely in the oven while developing a coating that won't be as crisp as fried chicken but will be as flavorful.

You can do it all in the oven. Season your chicken really well and dredge in flour. Melt 1/4 cup butter and 1/4 cup canola oil in a large baking pan. Lay the chicken pieces in the oil. Bake at 425 for 1 hour turning pieces over after 30 minutes. Yummy!

Definitely pan fry. 1.you can put sauce and mozzarella on top for chicken parmesan 2. Once you fry them up, take a frying pan, melt a stick of butter, 1 cup white wine, 1/4 cup lemon juice and some sauteed garlic, let this mixture come to a low boil, turn the heat on low, add the fried chicken breasts and voila, you have chicken french!!!

Some southern cooks finish their fried chicken in the oven. I don't see why yours couldn't be done that way. Brown them on the stove, then put them in a baking dish with an oven rack so that they don't sit on the bottom of the dish and finish there. Maybe 20 minutes at 325. They should be less greasy that way, if greasy at all. Sounds like a good idea.

When you prepare the bread crumbs for breading, mix in some red pepper flakes and chili powder for spicy chicken breasts. Or try oregano and basil for an Italian flavor. If you use thin cut chicken breasts (either the tenderloins you buy at the store or slice a regular chicken breast in half) you can pan fry them in about 20 minutes. Thicker ones, you can just bread and bake for 40-60 minutes and they'll come out fairly crispy with less fat. I always fry in vegetable oil. Olive oil has a very low smoke point, so it'll start to burn and smoke (giving your food a funny flavor) before the chicken really starts to get done. Coat the Italian chicken with a little parmesan or mozzerella cheese and serve with spaghetti sauce and pasta and you have a chicken parmesan.

I don't know how pan frying would work with these, but my family loves chicken breast tenders dipped in melted margarine, then coated with crushed corn flakes and baked in the oven at 400 degrees for 25 minutes (10-12 pieces).