Strangely succulent deep-fried chicken breasts
Give this a shot…. It’s some good stuff.
It took me quite a while, but I finally managed to convince my girlfriend that this was NOT something I made up to poison her.
I personally hate traditional fried chicken because, after cooking the drumsticks and the wings, you end up with LIGAMENTS and TENDONS and TUBES in your chicken.Yuck.
This recipe ensures that a boneless skinless chicken breast will turn out tender and succulent, with out having any of the weird bits nomally associated with fried chicken.
Serve this with mashed potatoes, corn bread, a nice salad, and this will be something to tell your grandchildren about. :)
You will need:
4 boneless skinless chicken breasts.
16 oz of clam juice.
4 large cloves of Garlic.
4 eggs.
4 cups of All Purpose Flour.
1 can of Columbo Seasoned French French_Bread Crumbs.
3 cups Buttermilk.
2 tbsp kosher sea salt.
2 tbsp fresh ground Black Pepper.
2 tbsp cayenne pepper.
2 tbsp Paprika.
1 tbsp. Onion powder.
1 tbsp Garlic powder.
¼ cup dried Parmesan cheese (Kraft will do).
Lots of vegetable oil.
Some assembly required:
Take chicken breasts and poke a bunch of holes in them with a fork, on both sides.
Lay them in a baking pan, and cover completely with clam juice.
Smush up 4 large cloves of garlic, then dice. Add to the mix.
Cover and let sit in the ‘fridge overnight….
(Trust me on this; it’ll be REALLY good).
Next day…….
Get a big damn bowl, and add flour, 1 tbsp each of salt, pepper, cayenne pepper, paprika, onion powder and garlic powder. Mix thoroughly.
Take another big damn bowl and add half a can of breadcrumbs, Parmesan cheese, and mix thoroughly.
Take another damn big bowl and whisk buttermilk with remaining salt, pepper, cayenne pepper, paprika and mix thoroughly.
Take a large pan, and add eggs. Scramble thoroughly.
Remove chicken from clam juice, and pat dry, (I know it’s gross, but it’s necessary).
Dip chicken breasts into egg bath, let all the excess goo drip off, and then drop into the flour mixture. Flip it a couple of times, and then shake it about till all the excess flour drops off. Drop it in the buttermilk. Cover with the buttermilk mixture, then let the excess goo to drip off, and then coat with breadcrumbs.
In a large frying pan, pour enough oil to cover the bottom of the pan with about 3 inch’s of vegetable oil.
Heat to 350 degree’s F. Add the hunks of breaded bird. Stir a bit.
Cook chicken for about 8 minutes, or until slightly past golden brown.
Serve up with mashed potatoes and a salad of some kind, and Enjoy.
It took me quite a while, but I finally managed to convince my girlfriend that this was NOT something I made up to poison her.
I personally hate traditional fried chicken because, after cooking the drumsticks and the wings, you end up with LIGAMENTS and TENDONS and TUBES in your chicken.Yuck.
This recipe ensures that a boneless skinless chicken breast will turn out tender and succulent, with out having any of the weird bits nomally associated with fried chicken.
Serve this with mashed potatoes, corn bread, a nice salad, and this will be something to tell your grandchildren about. :)
You will need:
4 boneless skinless chicken breasts.
16 oz of clam juice.
4 large cloves of Garlic.
4 eggs.
4 cups of All Purpose Flour.
1 can of Columbo Seasoned French French_Bread Crumbs.
3 cups Buttermilk.
2 tbsp kosher sea salt.
2 tbsp fresh ground Black Pepper.
2 tbsp cayenne pepper.
2 tbsp Paprika.
1 tbsp. Onion powder.
1 tbsp Garlic powder.
¼ cup dried Parmesan cheese (Kraft will do).
Lots of vegetable oil.
Some assembly required:
Take chicken breasts and poke a bunch of holes in them with a fork, on both sides.
Lay them in a baking pan, and cover completely with clam juice.
Smush up 4 large cloves of garlic, then dice. Add to the mix.
Cover and let sit in the ‘fridge overnight….
(Trust me on this; it’ll be REALLY good).
Next day…….
Get a big damn bowl, and add flour, 1 tbsp each of salt, pepper, cayenne pepper, paprika, onion powder and garlic powder. Mix thoroughly.
Take another big damn bowl and add half a can of breadcrumbs, Parmesan cheese, and mix thoroughly.
Take another damn big bowl and whisk buttermilk with remaining salt, pepper, cayenne pepper, paprika and mix thoroughly.
Take a large pan, and add eggs. Scramble thoroughly.
Remove chicken from clam juice, and pat dry, (I know it’s gross, but it’s necessary).
Dip chicken breasts into egg bath, let all the excess goo drip off, and then drop into the flour mixture. Flip it a couple of times, and then shake it about till all the excess flour drops off. Drop it in the buttermilk. Cover with the buttermilk mixture, then let the excess goo to drip off, and then coat with breadcrumbs.
In a large frying pan, pour enough oil to cover the bottom of the pan with about 3 inch’s of vegetable oil.
Heat to 350 degree’s F. Add the hunks of breaded bird. Stir a bit.
Cook chicken for about 8 minutes, or until slightly past golden brown.
Serve up with mashed potatoes and a salad of some kind, and Enjoy.
posted by Mark at 4:27 AM
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