This was a very good starting point for pan-frying chicken. I had never tried it before, mostly out of fear. I followed the advice of almost everyone... First I marinated boneless skinless chicken brest for an hour in EVOO, salt, pepper, adobo, and minced garlic. I made a breading of crushed club crackers, instant potato flakes, salt, pepper, papricka, onion powder, and garlic powder. As someone suggested, after I pounded out the chicken, I dredged it in flour, then egg wash, and then my breading mixture. I pan fried in veggie oil (it can withstand high temps. more so than OO.) to a light brown. I served it with green bean casserole and a gravy I threw together by making a roux and adding chicken stock (I always keep on hand). Long story short, DEL-ISH!!!!!
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This was a very good starting point for pan-frying chicken. I had never tried it before,...