Tender Pan-Fried Chicken Breasts
Been doing the double dredge routine since my grandmother and mother showed me. Their grandmothers did it too, as well as finishing off the chicken in the oven, all chicken not just the breasts, and for goodness sakes, leave the skin on! Those who shouldn't eat it can peal it off themselves,
As for the ingredients, too many different flavor profiles going on, what's wrong with salt, pepper, a little garlic and some poultry seasoning in the flour mixture, the leftover flour is good to make gravy with! And, when you finish it in the oven, put it on a wire rack over a cookie sheet with sides. This will keep the bottom from getting soggy. I set the oven at 400, not 350.
Otherwise. For those of us who have been in the kitchen all of our lives, this is nothing special,
2 users found this review helpful
May 12, 2015