Boneless Recipe
Boneless pieces of lightly coated 100% white meat chicken breast
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Ingredients
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Chicken
Breading
Cooking
Method
Preparation
- 1
Prepare the Chicken
Begin by trimming any excess fat from the boneless chicken breast. Cut the chicken into bite-sized pieces, approximately 1-2 inches in size.
- 2
Set Up Breading Station
In three separate shallow dishes, set up your breading station: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, black pepper, garlic powder, onion powder, and paprika.
Breading Process
- 3
Coat the Chicken
Take each piece of chicken and first dip it into the flour, ensuring it is fully coated. Shake off any excess flour.
- 4
Dip in Egg
Next, dip the floured chicken piece into the beaten eggs, allowing any excess egg to drip off.
- 5
Coat with Breadcrumbs
Finally, roll the chicken piece in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
Cooking
- 6
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering, about 5-7 minutes.
- 7
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 8
Drain and Serve
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Serve warm.