This delicious recipe takes the humble chicken breast and transforms it into a piece of deliciousness. The chicken is encrusted with seasoned breadcrumbs and fried to perfection. Serve with rice, pasta, potatoes, salad or in a sandwich.
After trying many breadcrumb recipes. I must say this is the best I have come across, taste compares with commercial equivalent and my official tasters (grandchildren ) absolutely love them.well done tanaquil 100% happy. - 01 Oct 2013
My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the outside coating became rubbery. So having been raised a good portion of my childhood in Kentucky I remembered that mamy people boiled the chicken first (not all the way cooked) before coating and frying. This allows for way less cooking time in the skillet and the for the coating to be crispy, not chewy. Also, a good way to get rid of that blood that comes from the bone while frying (if not using the boil method)...soak the chicken in ice and water with salt for about half an hour before cooking. - 17 Apr 2006 (Review from Allrecipes US | Canada)
I am Southern and I can fry some chicken, but this impressed me. I usually fry with just flour, salt and pepper, but I added the spices and the egg mixture. It was good. I didn't measure anything out, just threw the spices in. I added alot more garlic, I love it, and of course more salt amd pepper. I salted and peppered the chicken and the egg mixture. You cannot fry chicken in 15 minutes. I cooked on high for 5, then flipping, on medium, with lid on for 20. Nice and crispy. Served with baked potato and corn. Will make again. - 08 May 2006 (Review from Allrecipes US | Canada)