Kittencal's Garlic Fried Chicken Breast

Kittencal's Garlic Fried Chicken Breast created by Chef shapeweaver

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 recipe#145064

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

"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 recipe#145064"

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  1. emmyalbright
    Amazing :p! Interestingly, since I didn't have breadcrumbs, crushed Ritz cracker crumbs made a delicious variation :D! I used thin sliced organic chicken chicken breasts. When done the flattened chicken makes amazing sandwiches because they are thin but still thick and juicy and fit perfectly between two slices of bread :)! A shining 5 stars from me!!!!!!!!
  2. Carol in Butler
    WOW! This is the best way to fry chicken. I didn"t have cumin, or seasoning salt, so I used t<br/>tarrgon in the soak, and Emirl's essence in the flour. Regardless of the mix, I was wonderful.<br/>Moist and tasty. Thank you for this reciepe.
  3. ohgal
    I followed the recipe as written. The seasoning was "right on". It turned out great.<br/>Thanks for posting this wonderful recipe.
  4. NewNerdMom
    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.
  5. QueenJellyBean
    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!
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