We are fried chicken lovers. We are fried chicken snobs. Those frozen things, frighteningly called fingers, are not for us. The grocery deli stuff doesn’t make the cut either. Fast food – forget it, too dubious. If a person is going to indulge in fried chicken, it should be just marvelous, hot, crispy, and, well - here’s where our family dilemma pokes in its ugly head. My son likes fried chicken so hot that normal people lose the ability to breathe with just one tiny bite. Neither my husband or son will touch chicken if it has a bone, while I love the old-fashioned skin on, bone in, fried chicken with a crispy crust and juicy inside. We all rebel at a greasy taste. Years of fried chicken experimentation, has lead to what I think of as not an easy compromise, but instead, a perfect solution.
This recipe has become the most requested family meal for a good reason. It is simply delicious, that’s it. Here’s what we do. Slice chicken breasts in half, cover with waxed paper and give them a couple of firm whacks with a fancy meat mallet if you have one, (I don’t) or a rolling pin, (yes!) or even the bottom of a skillet. Put the chicken in brine in a large baggie for about an hour, or longer if you have time, or want to do this part ahead. I’ve tried lots of brines. Buttermilk is nice, water is fine; add salt, sugar and a little hot sauce and that’s it. One of the tricks is to pan fry the chicken in just a bit of oil instead of a deep fry. Another trick is the dip.
We found the perfect crunch factor with a flour dredge, milk dip, and panko crust. You may be wondering – what about the hot part? BEST TRICK EVER – I serve it with a healthy dollop of pepper jelly on the side! Yum, just the best thing in the world. Pepper Jelly is easy to make, in fact the recipe I use is in this blog archive. There are wonderful versions in the grocery store. It’s a condiment to keep around - I continue finding new uses – great with grilled cheese!
If you happen to have leftovers, first of all, lucky you, but here’s my advice learned from a wise friend, enjoy your fried chicken cold the next day with a little (or big) glass of chardonnay. It’s the best reward for a cook who was nice enough to make fried chicken for the family.
Ingredients
1 box chicken breasts, usually 3, cut in half lengthwise
Brine:
1 cup water or buttermilk
¼ cup salt
¼ cup sugar
Several dashes of hot sauce
Crust:
2 cups flour
1 Tbsp salt
1 Tbsp paprika
1 tsp black pepper
1 cup milk
2 cups panko crumbs
Oil for frying – canola or vegetable
Directions
Pound chicken breasts to flatten a bit.
Mix brine in a large baggie. Add chicken and refrigerate until ready to cook.
Add about ½ inch of oil to a large skillet and heat over medium high heat.
Put flour on a plate and mix with salt, pepper, and paprika.
Put milk in a small bowl.
Put panko on a plate.
Remove chicken from brine a dip each piece in flour mixture, milk, and panko.
Add chicken to hot oil and fry until crispy 3 to 4 minutes per side.
Drain on paper towels and enjoy!
