I’m a Southern girl, y’all. Fried chicken runs through my veins along with turnip greens, pinto beans and buttermilk cornbread. Periodically I just have to have a “fix” of each one of them.
But…I don’t sugar my greens or cornbread and I seldom add ham to my beans–certainly not much if I do. And I roast or grill my chicken. Mostly. But sometimes I want REAL unsalted, sweet cream butter on my cornbread and sometimes I want to chow down on a piece of fried — not fake fried–chicken
So what’s a girl to do when the fried chicken craving hits and she knows way down deep in her Southern belle Scarlet O’Hara heart that she absolutely doesn’t need the gazillion calories that perfect piece of poultry will add to her diet?
She lightens it up, of course, but she doesn’t ever sacrifice one teeny-tiny bit of flavor. Not one. As God is my witness, I would never, ever, ever do that. (If you don’t get the reference, go rent Gone With the Wind and have yourself a movie fest.)
Her granny would be so proud.
Don’t shy away from this because it’s made with boneless, skinless breasts. You won’t miss the flavor those bring to the chicken, I promise. While I haven’t made this with boneless, skinless thighs, you easily could do so. In my opinion, thighs are more flavorful than breasts but they are also slightly higher in calories.
Eliminating the addition of milk to the egg wash and flour to the batter really helps to reduce the calorie count as well. The crust formed by the panko crumbs is delightful crunchy and flavorful. The thin cutlets cook quickly in very little oil which means they aren’t sitting around soaking up a bunch of fat.
I’m not one to fry much. Not because I don’t like it (and I really never have liked frying chicken before); I just know I don’t need to eat fried foods. But y’all somethings just gotta’ be fried. Catfish. Okra. Chicken. Be sure to use a healthy vegetable-based fat like canola, rice bran or sunflower oil, to do all that frying in though.
I’m not pulling your leg when I tell you this is the easiest and tastiest fried chicken I’ve made in years. Hubby would definitely agree and tell you this is one dish he asks for on a regular basis. He would probably like to see it on the table weekly if I would just make it that often.
It’s that good. Trust me.
Is your mouth watering yet?
Notes
If the breasts are really large, I cut them in half which is really a nice serving. A good way to think of a serving of meat is to think of a pack of playing cards. That's a serving -- about 4 ounces.
Try to develop the idea that meat doesn't have to be central focus of your plate. While I'm not a vegetarian, I totally agree that a healthier diet needs to have a large proportion of plant-based foods.
This recipe makes excellent chicken strips or nuggets as well. You know what you're getting that way, and your kiddos will love them. If you don't eat them all up first, of course.
Vary the herbs and seasonings for different flavorings. Occasionally, I use smoked ground chipotle or ancho pepper and eliminate the Parmesan. It make some kickin' chicken, y'all.
Whisk in a couple of teaspoonfuls of Dijon or other favored mustard with the egg. See what you think. I rather like the kick myself.
This recipe is easily doubled.
Ingredients
- 2 large boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 2 - 2 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning, crushed
- 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon dried parsley, crushed
- salt and pepper to taste
- Canola oil, for frying
Instructions
- Cut chicken breasts in half, if desired.
- Place each chicken breast piece between two pieces of plastic wrap or wax paper. Using the flat side of a meat tenderizer or a rolling pin, flatten each breast so the breast is the same thickness across, about 1/4 inch.
- Whisk the eggs in a large shallow bowl.
- Spread the panko in another large shallow bowl. (I sometimes use a plastic bag instead.)
- Mix together the Parmesan, garlic powder, Italian seasoning, dried basil and dried parsley and stir into the panko.
- Place a wire rack over a cookie sheet or other flat pan; set aside.
- Dip a cutlet in the beaten egg letting the excess drip off.
- Dip into the panko mixture pressing slightly on both sides to coat well.
- Set aside on the wire rack and repeat with the remaining chicken pieces.
- Refrigerate the cutlets, uncovered, for at least 30 minutes.and up to 3 to 4 hours.
- Heat enough canola oil to cover the bottom of a large skillet over medium-high heat.
- Add chicken chicken piece, without crowding, and cook until golden brown on both sides, about 3 - 4 minutes per side.
- Drain on paper towels and serve while warm.
#letsbreakbread
This is exactly how I like to fry my chicken. I love the combination of italian breadcrumbs and parmesan cheese. I do this same breading on my fried green tomatoes. So delish! Now, I do have to say, you must try the collard recipe from Pecan Lodge. Even though there is brown sugar in the recipe, they are amazing.
I will. I’ve been meaning to look over that. Sounds tempting:)