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My review
Garlic Chicken Fried Chicken
21
TANAQUIL
"This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!"
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Ingredients
35 m servings 391Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 9311259 Ratings
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Most helpful positive review
4/17/2006
My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the o...
Most helpful critical review
4/6/2011
This was just okay, not as good as I thought it would be. I did read the submitter's review and use Tablespoons not teaspoons of garlic powder and I'm glad I did or it would have been incredibl...
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4/17/2006
My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the o...
5/8/2006
I am Southern and I can fry some chicken, but this impressed me. I usually fry with just flour, salt and pepper, but I added the spices and the egg mixture. It was good. I didn't measure anythin...
5/8/2006
Want the most tender, moist fried chicken? Try marinating the chicken for at least 4 hours (if not all day) in buttermilk. Out of this world - great to use buttermilk when soaking raw onions f...
4/14/2007
Just a quick note: This is my recipe and my original recipe called for tablespoons of garlic pwdr and AR edited it to teaspoons. I had mentioned this in an earlier review but the review was dele...
4/26/2007
Two words... OVEN FRY! Why not try to make this healthier and cut out some of the fat/cholesterol but not loose the wonderful fried taste. I soaked the chicken breasts in buttermilk for 2 hours ...
12/30/2005
I read this recipe's notation from the original submitter who added on 5/31/05 that the recipe was supposed to be in tablespoons, and not teaspoons for the garlic. I cooked it using TBL. and it...
12/27/2006
De-freaking-licious! I am normally AGAINST frying any of my food, but had to try this one after everyone at The Quality Cook raved about it. I used lots of garlic, doubled the paprika and used...
9/4/2005
Ok, I changed this one up a bit. Like other reviewers, I upped the garlic powder. I upped the seasoned bread crumbs, omitting the flour and popped this in the oven and baked it. I have low toler...
4/10/2006
My family LOVES this. I use chicken breast tenders instead of breasts and serve it with a ranch dressing for dipping. Huge hit!