Fried Chicken

Dear Mom
I don’t know how we’re going to make it without you when we grow up and leave home.  Recently you were away for a few days and while Dad was away at work we were left to fend for ourselves.  I guess inspiration is born out of starvation, because after three days of sandwiches and fast food we finally decided to try our hand in the kitchen. We began by digging through the deep freezer to find meat. We didn’t care what kind or what cut it was, but we knew all meals should be centered around, if not completely made up of, meat. (See, we really are listening)  We found a package of boneless chicken breasts and one thing led to another and long story short they ended up in the deep-fryer. By the grace of God alone it actually turned out pretty well. Perhaps miracles really do still happen.
We so appreciate you writing all of these recipes down for us; we thought we’d return the favor.  This way when we’re all grown up and  you’re missing us, you can make a batch of this fried chicken and remember the time you went out of town and we almost starved to death.
Chicken
  • 2/3 tsp Paprika
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Basil
  • 1/8 tsp Salt
  • 1/8  tsp Pepper
  • 1 tsp Parmesan Cheese
  • Saltine Crackers (about half a sleeve per 2 lb package of chicken)
  • 1 Cup Milk
  • 1 Egg
  • Boneless Chicken Breasts
  • Oil for Frying

Oil & Breading

Crush the saltine crackers into a powder.  Leaving them in the sleeve and beating them with an ice cream scoop works well and minimizes clean up afterwards.  In a shallow bowl, combine crushed saltines, spices, and parmesan cheese, mixing them thoroughly.  In a mug or cup, beat the egg and milk until the two can no longer be told apart.

Breading

Using kitchen scissors, cut the chicken into 1/2 inch wide strips. Afterwards, snip off any fat you see on the ends.

Dip the chicken tenders into the egg/milk mixture and then roll them around in the breading until completely covered. I know you like your food crispy so you might like double breading the chicken. If so, repeat the egg/milk dip and breading.

For frying the chicken I used my favorite kitchen appliance, the “fry daddy” that the Kirkpatrick girls gave us years ago; however, a cast iron skillet would work just as well, assuming the chicken is submerged in the oil. Leave the chicken in the fryer until it be turns a ruddy toasted brown. You might want to taste the first piece before serving to add spices to the breading as desired. I liked more paprika, but you might like more garlic on yours.

One package of chicken made enough for two of us and could probably feed 3 women or children. Can be served on its own with green beans and biscuits or would be tasty in a chicken parmesan. No matter how you serve it, call us and we’ll come over to help you eat it.

chicken_9430

Love,

Your Boys

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One response to “Fried Chicken

  1. Pingback: Will’s First Trip to the Grocery | Teaching My Boys to Cook·

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