Prep 2 hrs
Cook 15 mins
Plan ahead the chicken needs to soak in the milk mixture before breading --- you will need garlic powder and fresh garlic for this, do not use fresh garlic for the flour mixture or it will burn while cooking. this recipe may be doubled although you will need to make two separate bowls of breading mixture do not double the amounts into one bowl. --- serve with mashed potatoes and gravy, see my Kittencal's Easy No-Fail Make Anytime Turkey Gravy
- 4 boneless skinless chicken breasts (pounded semi-thin or leave thick see step 6)
- 1 cup oil (or as needed for frying)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons seasoning salt
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1⁄2 cup dry breadcrumbs
- 1⁄4-1⁄2 teaspoon cayenne pepper (adjust to suit heat level) (optional)
- 1 large egg
- 3⁄4 cup milk
- 2 tablespoons fresh minced garlic
- 1 1⁄2 teaspoons cumin (you may use more if desired)
- In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
- Place the chicken in the mixture and refrigerate for 1 or more hours.
- In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
- Heat 1 cup oil in a heavy skillet to 350 degrees F.
- Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
- Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
- Remove to paper towels or a brown paper bag to absorb the oil.
Great flavor and very crispy! I used a seasoning salt recipe from recipezaar (#78572) and also used 3 1/2 lbs of cut-up whole chicken instead of breasts (skin on). Let the chicken "soak" for 8 hours (so very moist!) and substituted cayenne for the cumin. Will be making this again. Used a Deep Fryer (Cool Daddy) and it worked just fine! Thanks for another terrific recipe--it rivals our favorite Garlic Chicken from a local Chinese Restaurant in Stockton, Ca.
Loved the BIG garlic flavor! Decided to use Panko and season them myself with garlic powder, oregano, parsley, basil, and a little season all. Worked beautifully and they were nice and crunchy. Thought I had 6 chicken breasts, but one package from the freezer that I thought was chicken, ended up being boneless pork chops (don't ask how that happened?!?). Anyway, went ahead and breaded those, just like the chicken breast and they were also moist and delicious. Even my 9-yr old that doesn't like garlic much loved this. This morning we all fought over who got to take the leftovers for lunch. Great recipe for my family.
This was really tasty! I did not pound the chicken as I have to admit I didn't read that in the instructions until it was too late to do it. Next time I think I will pound the chicken so that it doesn't have to spend the time in the oven. The flavor is great and the chicken was really moist and juicy. I had lots of left over flour from dredging so next time I may use it to make gravy!