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Pan-Fried Chicken More Recipes Like This

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Ingredients: Metric Units
1-2 lb. boneless, skinless chicken breast
milk (enough to cover)
2 Tbsp. vinegar
1/2-3/4 c. flour
1 tsp. salt or seasoned salt
pepper to taste
nonstick spray or 1-2 Tbsp. cooking oil
Feel like fried chicken but just can't face the toll? Try this lighter side of fried chicken and hold your head high at the next weigh-in.

Using a sharp knife, slice boneless, skinless chicken breast into chicken finger strips. Remove any remaining fat. Slide each chicken finger between two sheets of waxed paper or plastic wrap (or slide them into a ziplock freezer bag), and give it a couple of whacks, just to show it who's boss. (Okay, it's really to tenderize the meat.)

Place whacked chicken into a large dish. Pour over milk to cover all the meat. Add vinegar. Stir or toss chicken to coat all the pieces. Refrigerate at least 20 min. (or do this ahead and let rest overnight).

Spray a large skillet with nonstick spray or coat the bottom with oil (just a thin coating). Heat skillet over high heat.

Once pan is hot, place chicken in pan. Do not crowd the pan - chicken pieces should not touch each other. The "done" will start to creep up around the outside. Resist the urge to flip too soon. Flip when the bottom starts to brown. Then brown the other side.

Serve with mashed potatoes, pan gravy and a vegetable and you'll warm the cockles of any meat-and-potatoes-man's heart.
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Contributed on: and modified on Saturday September 29th, 2007