My sister Janet makes this fried boneless chicken you can just die for.
I have watched her make it and mine still doesn’t come out like hers.
This is her recipe.
Cut the boneless chicken all the same size.
I find this impossible to do.
4 boneless chicken breasts. It should be about 10 to 12 pieces after it is cut up.
1 1/2 cups seasoned bread crumbs
4 tablespoons chopped fresh parsley
2 beaten eggs
1 tablespoon of garlic salt
Mix the bread crumbs with the parsley . Set aside.
Mix the eggs with the garlic salt.
Heat a skillet with about 1/2 cup canola or olive oil on medium high heat.
Dip the chicken breast in the egg mixture then in the breadcrumbs.
Put the chicken in the hot oil and fry till golden brown on both sides.
It is better to keep the heat on medium rather then burn the chicken.
You want a nice golden crust not brown black.
Do not overcrowd the pan.
Drain on a paper towel so all the excess oil drains off.
A bunch of these can make your week so easy.
Make them the first night with mashed potatoes and fried spinach.
Chicken Parmesan and pasta for the next night.
If you are lucky enough to have any leftover make a fabulous sandwich with mayo, ketchup, lettuce, tomato, onion, pickle and hot sauce.
Thanks for the recipe Janet.
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