Breaded and Chicken Fried Chicken Breasts are always a huge hit with my family but it is definitely not health food or something that one would want to eat very frequently…
With my son coming home from college and bringing his girlfriend over for supper, I decided to splurge and make something that he really likes. I cut boneless, skinless chicken breasts in two, pounded them into paillards, and breaded and deep fried them in peanut oil. We also had mashed potatoes and gravy, bacon cornbread, and green beans.
Ingredients:
- Chicken
- Boneless, Skinless Chicken Breasts
- All Purpose Flour
- 3-4 eggs
- Heavy whipping Cream
- Milk
- Old Bay Seasoning
- Poultry Seasoning
- Fresh Ground Black Pepper
- Mashed Potatoes
- Potatoes
- Knorr – Chicken Bouillon
- Fresh Ground Black Pepper
- Butter
- Green Beans
- Celery
- 1/2 Yellow Onion
- Bacon
- Cornbread
- Shawnee Mills Yellow Buttermilk Cornbread Mix
- Bacon
- Egg
- 2/3 C Milk
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Method:
- Chicken Breasts
- Cut 3 boneless, skinless chicken breasts into two, thinner pieces then flatten them into paillards
- Season paillards with Poultry Seasoning and Old Bay
Seasoning
- Season flour with black pepper and Old Bay
- Mix 4 eggs, heavy whipping cream and a splash of milk
- Coat chicken in flour, then dip in egg/cream/milk mixture
- Dip in flour mixture again, shake off any excess
- Carefully lay the chicken breast in 350-degree peanut oil in batches, being careful to not crowd the pan and drop the temperature of the oil too much
- Cook until it reaches a nice golden brown color, flipping at least once
- Remove from the oil and place on a foil-lined cookie sheet and place in a 275-degree oven while you cook the rest of the breasts and other food
- Mashed Potatoes
- Wash, peel and uniformly cut potatoes
- Add water and chicken bouillon powder
to a Dutch Oven
- Place potatoes in the seasoned water
- Bring to a boil and continue to boil until fork tender
- Drain water and place potatoes in a large bowl with black pepper and butter
- Mash by hand and cover to keep them warm while preparing the rest of the food
- Green Beans
- Cook 3-4 strips of bacon until crispy, then cut into strips or bits (I love kitchen shears)
- Cut up 1/2 yellow onion
- Cut one stalk of celery on a bias
- Add onion and celery in with the bacon
- Saute until the onion becomes translucent
- Add 1 large can of cut green beans and bring to a simmer
- Lower heat to warm and maintain temperature while preparing the rest of the meal
- Cornbread (Corn Bread)
- Mix the package of cornbread mix with the egg and milk (Obviously one can make this from scratch but I was juggling plenty of other things and I’m not too proud…)
- Put mixture into a piping bag or plastic zip bag and cut a corner off (This enables you to fill the wedge pan without making a mess)
- Cut some bacon into strips and put into a cornbread wedge pan
- Place pan in the oven and turn to 400 degrees
- When the oven reaches 400 degrees look at the bacon and see if it is crispy enough
- If it is, pipe in the batter. It should sizzle when added. If the bacon isn’t ready, the pan isn’t ready (This is a foolproof, non-stick way to cook cornbread)
- Cook cornbread until it is golden brown on top, the bottom and sides will be nice and crispy
- Gravy
- Add 1 stick of butter to a cast iron skillet
- Add about double the amount of the seasoned flour from the chicken breading
- Add in 2-3 tablespoons of the hot oil from the frying pan
- Stir with a whisk to incorporate and form a roux (This will keep the gravy from tasting “Gluey” like is often the case with people’s gravy)
- Add some heavy whipping cream and stir in and bring to a simmer
- Add milk and bring to a boil, while whisking
- Turn off heat and continue to stir for a bit, this is when it will really thicken (You might notice that mine was thick enough that you can see where I just removed the whisk in the picture)
- Plate everything and let everyone decide what, if any of it, they want to slather with gravy.
- Enjoy!
