Description
This fried chicken is just as good cold as it is hot. Perfect for picnics, road trips or just any old time!
Ingredients
Scale
- 2–4 lbs Bonless Skinless Chicken Breast, cut into 4th’s. (Really the amount is up to you!)
- All-Purpose Flour
- Lawry’s Season Salt
- Salt & Pepper
- Canola Oil
Instructions
- Cut chicken breast in to 4th’s and put into a big bowl of water.
- Add canola oil to deep skillet until about an inch deep. Heat canola oil on med-high heat until very hot.
- Add all-purpose flour to a pie pan, and take the chicken breast directly from the water into the flour.
- Once coated with flour, sprinkle the chicken with Lawry’s, salt & pepper. Place in hot oil seasoned side down.
- Cook for 3-4 minutes – season other side of chicken with Lawry’s, salt & pepper then flip and cook for another 3-4 minutes
- Once crispy and cooked through I normally turn one more time and then place on paper towels to drain.
Notes
- Aunt Barb will buy a large bag of frozen chicken breast and it works just fine, you’ll just need to thaw them.
- Aunt barb covers the pan while cooking make sure the chicken is cooked through, then removes the lid and flips once more to make it crispy – mine were thin enough that I didn’t have to, but will definitely help cook through if yours are thicker without burning the the flour!
- Do not season the flour – season the chicken after coating with flour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Chicken, Dinner
Keywords: Fried Chicken, Fried, Picnic, Mean Meal, Chicken