Fast Fried Chicken {For Your Sunday Dinner}

Happy Sunday!

I hope you all are having a wonderful day and are getting some much needed rest and relaxation.

As requested by my sweet friend Janna, here is the recipe for the fried chicken I made for dinner last Sunday.

Y'all should know I never do this the same way twice, and it's super quick because I slice my chicken into tender sized pieces.  Smaller pieces = faster cooking time.  Fried chicken is super easy, as long as you don't set the kitchen on fire (again, I am so, so sorry mom!).  Just keep your fire extinguisher close and remember...don't use water to put out a grease fire! ;)

My Fast Fried Chicken Recipe

Ingredients:

1-2 pounds of boneless skinless chicken breasts, sliced 1" thick
1 cup all purpose flour
1/2 tsp salt (I use Kosher)
1 egg, beaten
1/2 cup buttermilk (or faux buttermilk - 1Tbsp lemon juice+1 cup milk...or just use regular milk)
1 Tbsp chili poweder
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
olive oil or canola oil for frying (make sure it's an oil that can withstand high heat...no EVOO here!)

Directions:

{Note: I use pie plates for dredging my chicken slices, but you can use a regular plate or a shallow bowl...whatever you have will work.}

Preheat a skillet over medium-high heat.  In one pie plate mix 1 cup flour and 1/2 tsp salt.  In a second pie plate add egg and next 4 ingredients and mix very well.  When skillet is smoking hot, carefully add 1/4-1/2" oil.  While the oil is heating, dredge one third to one half of your chicken slices in the egg/milk mixture.  Let them soak for about a minute, then dredge them in the flour mixture.

Your oil should be nice and hot now.  Carefully add your chicken to the skillet, making sure you don't crowd the skillet.  After about 4 minutes, flip your chicken slices and cook for another 4 minutes or so.  Your chicken should be a nice golden brown and not be pink at all on the inside.  Remove cooked chicken and place on a paper towel covered plate to drain.  Repeat dredging and frying the remaining chicken slices.

For the dinner rolls I used this One Hour Dinner Rolls recipe I found through The Nester (y'all remind me I need to make those folding chairs one of these days).  They really do only take an hour and are delicious!!

Also on our table were green beans (with a good dab of butter), carrot and potato mash from The Petite Appetite Cookbook, and for dessert we rocked some Strawberry Ice Cream from Blue Bell.  For my friends not living in Texas, I'm so sorry.  But you can always have it shipped to you!