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Cleburne's Iron-Skillet Chicken-Fried Chicken: Difference between revisions
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Cleburne's Iron-Skillet Chicken-Fried Chicken (view source)
Revision as of 22:54, 26 August 2018
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==Method== | ==Method== | ||
# Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a | # Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a 1/4-inch thickness using a meat mallet or rolling pin. Dredge the chicken in the flour mixture and shake off the excess. | ||
# Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy. | # Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy. | ||