I've done these before and it's basically a knockoff of a Chick-fil-A sandwich when you don't have the technology of the restaurant. It's a very good home remedy.
Here's the recipe I use:
I started with 2 chicken breasts and made 8 cutlets out of the meat. For the thicker parts of the breast, pounded the cutlets down to about 1/2". I soaked them in some dill pickle juice for an hour at least but see below.
Ingredients
2 (8-ounce) boneless, skinless chicken breasts
1 cup flour
Corn Starch (optional but I prefer it)
½ cup sour dill pickle juice
2 tablespoons powdered sugar (granulated sugar works fine)
1 egg
1 egg white
½ cup skim milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon smitty’s or cayenne pepper (optional)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried basil
2 teaspoon coconut oil
Instructions
Wrap the chicken breasts loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about ½ inch thick all around.
Cut each chicken breast into two equal pieces (equal size cutlets), as even as possible.
Marinate the chicken breasts in the pickle juice for 30-60 minutes. (I've gone 3 hours to overnight)
If using corn starch blot the cutlets dry, dredge in starch before the egg wash.
Add egg, egg white and milk into bowl and whisk.
Combine the flour, sugar, and spices in another bowl.
Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides.
Heat the coconut oil in a skillet to about 345-350 degrees.
Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2-4 minutes on each side, or until golden and cooked through. I go by internal temp.
Blot on paper towels and serve on toasted buns (we used steamed buns by hitting them in a microwave for about 20-30 seconds ) with pickle slices.
Really helps to have a Thermapen. I cook to 165°.
In the pan:
On the Plate:
They are good! My oldest ate 3 for dinner and my youngest had 2. If you want some sauce, we used Freddie's Fry sauce mostly and the 12 year old used a bit of ketchup
The chicken is very moist and tender with a great taste.
Thanks for looking and Merry Christmas!
Here's the recipe I use:
I started with 2 chicken breasts and made 8 cutlets out of the meat. For the thicker parts of the breast, pounded the cutlets down to about 1/2". I soaked them in some dill pickle juice for an hour at least but see below.
Ingredients
2 (8-ounce) boneless, skinless chicken breasts
1 cup flour
Corn Starch (optional but I prefer it)
½ cup sour dill pickle juice
2 tablespoons powdered sugar (granulated sugar works fine)
1 egg
1 egg white
½ cup skim milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon smitty’s or cayenne pepper (optional)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried basil
2 teaspoon coconut oil
Instructions
Wrap the chicken breasts loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about ½ inch thick all around.
Cut each chicken breast into two equal pieces (equal size cutlets), as even as possible.
Marinate the chicken breasts in the pickle juice for 30-60 minutes. (I've gone 3 hours to overnight)
If using corn starch blot the cutlets dry, dredge in starch before the egg wash.
Add egg, egg white and milk into bowl and whisk.
Combine the flour, sugar, and spices in another bowl.
Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides.
Heat the coconut oil in a skillet to about 345-350 degrees.
Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2-4 minutes on each side, or until golden and cooked through. I go by internal temp.
Blot on paper towels and serve on toasted buns (we used steamed buns by hitting them in a microwave for about 20-30 seconds ) with pickle slices.
Really helps to have a Thermapen. I cook to 165°.
In the pan:
On the Plate:
They are good! My oldest ate 3 for dinner and my youngest had 2. If you want some sauce, we used Freddie's Fry sauce mostly and the 12 year old used a bit of ketchup
The chicken is very moist and tender with a great taste.
Thanks for looking and Merry Christmas!
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