Have you ever wanted some fried chicken right now? I love quickly accessible fried chicken–with no bones! Solution? Fry boneless chicken breasts!
Plus this recipe would work with chicken tenderloins also, just reduce the frying time.
- 3 skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 3 tablespoons corn starch
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon lemon pepper
- ¼ cup half-and-half cream
- ½ cup canola oil
- Par freeze the chicken breasts. To make the chicken breasts half as thick, slice from end to end through the middle. Pat each piece dry with a paper towel. Set aside.
- Stir together flour, corn starch, tarragon, salt, ginger, black pepper, onion powder, oregano, cayenne pepper, and lemon pepper.
- Pour half-and-half cream into a pie dish.
- One at a time, dredge a chicken breast piece in the flour mixture, shake off excess, then put in pie dish and turn over several times to coat with half-and-half.
- Dredge in flour mixture again. Put in pie dish to coat with half-and-half. Dredge in flour mixture again then set aside.
- Repeat for each chicken breast piece.
- In a large frying pan, heat oil over medium to medium-high heat.
- Brown the chicken in the hot oil until golden brown and very crispy on both sides, turning them over several times.
- To drain off excess oil, place cooked chicken on a plate lined with paper towel.