Breaded Chicken Breasts (also use for Chicken Parmesan)
I have made several efforts at breading chicken breasts over the years. I have tried baking them but have been mostly unsuccessful with getting the breading to stick. Most of the time it is either gooey or falls off, at least on the bottom of the chicken.
I've surrendered and decided it's ok to fry something in oil on occasion and that's what I do now. There are generally many safe options for breading nowadays, so just check your labels.
1. I like to cut breasts in half or thirds and pound them so they're even.
2. Create a mixture to bread the chicken. For about 1.5 lbs meat, I use about 1/4 cup flour, 1/2 cup bread crumbs, and then a combination of spices I have on hand. Salt, Pepper, Garlic Powder, Paprika, Onion Powder, etc. If you are making this more of an Italian Chicken, then use salt, pepper, and Italian Seasoning. You can adapt it for whatever direction the meal is going.
4. Heat the oil of your choice (about 1/4- 1/2 inch worth in your pan) until it is simmering. I use Avocado Oil but many oils will work.
5. I do not dip the chicken in any liquid. It generally is wet enough to accept the mixture on its own. Coat your chicken on both sides with your mixture, then place gently in oil. Cooking time will depend on it's thickness. I flip them once and cook them until my meat temperature reaches 170.
Enjoy! These would make excellent chicken sandwiches too. If you're feeling ambitious and want to recreate a Chick-fil-a sandwich, try marinating your chicken in pickle juice overnight first.