Cast Iron Fried Chicken!
By: Kecia’s Flavor Breakthrough!
So, I have mentioned a long time ago one of the reasons I started a blog is because I would cook things, they would be really good and I would be asked to make it again. The problem is… I never could get it exactly the same every time. So I started writing a recipe first, what I thought would be good and if I needed to make adjustments as I went I would and update the recipe before I posted it.
A couple of weeks ago I came home and threw this together, spur of the moment. Of course, I didn’t write it down, it was a hit and my guys want me to make it again. I am sooo hoping that I can duplicate it. I know, that is one of the reasons I started blogging, so I would WRITE DOWN THE RECIPE!!! OK, I have learned my lesson. This chicken is light, crispy and flavorful. I pound it really thin so it cooks fast in the hot oil! I have a feeling it will be a repeat often meal!
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- 2 tsps. Garlic powder, divided
- 2 tsps. Mrs. Dash Table Blend, divided
- 2 tsps. Salt, divided
- 2 tsps. Paprika
- 1 cup flour
- 1 cup bread crumbs
- 2 large eggs
- ½ cream or buttermilk
- 4 tbsp. coconut oil
Cut the chicken breasts lengthwise into two pieces each. Place in a zipper bag and seal. Pound with a meat mallet until ¼” thick. This is important to get quick, even cooking.
Mix together mil, 1 tsp. garlic powder, 1 tsp. Mrs. Dash, 1 tsp. salt and pour into baggie with chicken. Seal and let set while preparing the rest of the ingredients.
Preheat oven to 275°F (this is just to keep the first round of chicken warm while you cook the rest)
On a plate, mix the balance of the spices with the flour. In a shallow bowl, mix the eggs with the cream. And place the bread crumbs on another plate.
Heat ½ the oil over medium high heat in your skillet. (cast iron preferred for better even heat) Dip the first piece of chicken in the egg mixture, then coat with the flour mixture. Now back in the eggs and into the breadcrumbs. Set on another plate while you coat the other pieces.
Place two pieces in the hot oil.
Cook for three minutes, flip and cook an additional three minutes. Remove from oil and place on plate covered with a couple of paper towels. Turn off oven and place plate in oven to keep warm. Add the balance of the oil to the pan and repeat the process with the other two pieces of chicken.
Drain on paper towels.
Another great side I have served with this was my Cheesy Mac and Cauliflower Bake!