Cleburne's Iron-Skillet Chicken-Fried Chicken: Difference between revisions
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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. | ||
Latest revision as of 22:54, 26 August 2018
Ingredients
- 3/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1 teaspoon paprika
- 6 chicken breast halves, skinned and boned, each 4 to 5 ounces
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable oil.
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 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.
Serves 6
Source
NYTimes 06-Nov-05