Skillet Fried Chicken Breast (Lower Fat)

READY IN: 27mins
Recipe by Kittencalrecipezazz

The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste --- this is *very* good!

Top Review by SloppyJoe

After seeing Chef Shapeweaver's photo I couldn't resist! This is an EXCELLENT "fried" chicken recipe! The breasts I used were a little large so I doubled the dry coating ingredients and upped the cayenne a bit because we like the kick. I also "thinned" my breasts by slicing them in half horizontally. They came out picture perfect, really crunchy, bursting with flavor and the meat was moist and tender. This is a definite keeper. Thanks Kitten for another winner!

Ingredients Nutrition


  1. Crush the crackers in a food processor until coarse crumbs form.
  2. Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
  3. In a bowl whisk the egg then add in milk; mix/whisk to combine.
  4. Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
  5. Heat 1/4 cup oil in a heavy skillet over medium heat.
  6. Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
  7. Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.

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