Breaded Chicken recipe?

[fustercluck]

I want to try and make some good breaded chicken like the kind you would get at KFC, Chillis or Applebees. Kinda like Chicken fingers, but i'm using boneless skinless breasts from Costco. Anyone know how i could make the chicken like that? I looked around at some cooking sites but they always said to add some weird stuff, like orange juice - If not, i'll just forget about it and cook the chicken like i normally do. I don't think i have any of the right kind of ingredients anyways, besides egg, flour, butter, salt, and pepper maybe. Also, most of the recipes i found say to use breadcrumbs, can you just buy breadcrumbs or what?

 

[Doggiedog]

My own recipe (Japanese chicken kara-age) which is pretty easy if you have the ingredients:

1lb boneless and skinless chicken chopped in nugget sized pieces
1/4 cup soy sauce
1/4 cup mirin or sweet sake
Chopped garlic
Corn starch (Rice flour is better but more expensive)

Mix the soy sauce and mirin together in a medium sized bowl. Adjust the amounts if you want it more salty or sweet. I make it just a little more salty tasting than I'm used to. Mix in the garlic. Add the chicken and mix. Let it sit for 15-25 minutes.

Heat up some oil. Coat the chicken with the corn starch and deep fry.

Finish with some lemon or lemon juice.

 

[xSauronx]

yes, you can buy breadrcrumbs

heres an easy way

first, with a meat mallet, pound the breast to an even thickness (for quicker cooking AND even cooking)

set up 3 deepish dishes and heat an inch or so of oil to about 370F (if youre using a fryer or have a thermometer, otherwise, medium-high usually does it)

season meat. i like salt, pepper and essence, or whatever you enjoy

dish one: flour.

dish two: eggwash (1 egg + 2tbls water for every 3 servings) and whisk until smooth

dish three: flour or breadcrumbs (depending on what you want/have)

lay meat in dish one, coat evenly, shake of excess (important!)

using a fork or tongs (else youll get damn messy) lay coated meat in eggwash, cover evenly, again, shake of excess

dip in flour or breadcrumbs, coat well, allow to rest for 2 or 3 minutes

check oil readiness by dropping a pinch of flour in, if it sizzles, its ready.

add meat. if adding more than 2 pieces, you should up the heat slightly to adjust for heat absorbtion

for an evenly pounded breast of chicken, id go 4 or 5 minutes a side, depending on how thick you made it (id rarely go 3, youd have to have it quite thin) a meat thermometer is great in this case. should be golden brown then and quite crispy

thats good for a homestyle fried chicken breast, or chicken strips, or if you like, a chicken-fried steak (like a thin top round or cube steak), porkchops, etc.