Breaded Chicken
Ingredients
- 8 Thin sliced boneless, skinless chicken breast
- 1 tbsp Kosher salt
- White ground pepper
- 2 tbsp Goya Adobo seasoning
- 3 eggs
- 2 cups Italian seasoned bread crumbs
- 2 cups Panko
- 1 cup Cornstarch
- 1 cup All-Purpose Flour
- 2 tbsp coconut milk
- Vegetable oil
Directions
- Season your chicken with salt and pepper, and then set aside.
- Heat the vegetable oil in a frying pan to about 325°F while preparing the coating.
- Mix the cornstarch, flour and Adobo seasoning together in a gallon ziplock bag.
- In a bowl, whisk eggs while slowly adding in the coconut milk.
- In large flat dish (either glass or tubberware), combine the Panko and Italian breadcrumbs together.
- Now, take the seasoned chicken and place them into the flour/cornstarch ziplock bag. Shake it up until fully coated.
- Remove them one at a time and place into egg.
- After flipping them around, the egg should be all over the chicken. Place them on the breadcrumbs/Panko and cover each piece completely.
- Fry only two or three at a time. They’re ready once golden brown, but check to confirm their internal temperature is at least 165°F.
- Take them out of the pan and let rest on wire rack for 3-5 minutes before serving.
It’s one of the best versatile comfort dishes in the DeFelice household that I’ve brought over to my own. Chicken Marinara? This. Chicken Sandwich?? THIS. Chicken Cesar???
T H I S!
So crunchy and very flavorful. My personal favorite way of eating breaded chicken is just how it is! I don’t need anything else except some delicious sides to supplement.
I’m honestly not even sure when my mom started making this. One day, it appeared on my plate. Then years later I realized I’d been having it almost once every two months (which is a lot when you think about the sheer volume of variation and different dishes my mother does in a year).
When I started living with my husband (then boyfriend at the time), this is one of the recipes I tried doing.
It was awful. Actually, it was so salty, that I think even my brother who’s entire personality is salt would’ve had something to complain about. My trooper of a man though ate not one but three tenders before calling it quits. That spurred me on into finding out how to recreate, in a sense, what I felt while eating my mom’s breaded chicken.
Trial and error for many years (you heard me) finally gave me a recurring great meal. It’s labor intensive though, because I definitely don’t cook just eight slices of chicken. Twelve at the minimum, because these things are so darn good!
Especially when prepared in my cast iron skillet? Yes please 🙌 So, for the dinner you’re stressing over? Stop. We don’t need any more worrisome nights on our plates, people. Cook this up with some steamed veggies or salad and call it a win because you just brought home gold with this recipe in your stash.
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