*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these cutlets for my chicken parm and I'm happy to say that my gang and I thought they were absolutely delicious. So flavorful moist and tender to boot. Just as a note for the reviewer who used bone in dark meat (wings and thighs) dark meat takes much longer to cook than boneless chicken breasts. Thanks so much Tancal29 we'll certainly be making these again!!
I followed this recipe exactly as written and it was simply southern delicious!...On a side note; it bothers me that people change or alter recipes and then rate them. Their reviews reflect THEIR altered recipe not the ORIGINAL as posted; which in turn affect the overall rating.
I'll been making my Fried Chicken like this for years. The only thing I do differently is instead of using a shallow dish I put the mixture in a plastic ziploc bag and shake it. I then let it dry for an hour so the bread crumbs with stick better I also fry in in the oven by first spraying the pan with pam and oil and cooking for 15 mins or so and flip at 375 degrees. Just my two cents worth. Thanks for sharing
I haven't tried this version. However I use to watch my grandmother make a true garlic fried chicken. I suggest following the recipe. However under cooking the chicken by 2 mins. Warm the oven to 325 degrees and place undercooked chicken in a foil lined pan. sprinkle chicken with real chopped garlic 3 or 4 tablespoons. Make sure each piece has some garlic. Let the chicken cook another 10-15 mins. This is our family secret and it is a HUGE hit!!! Enjoy!!!
Tan Im only sorry I didn't try this recipe of yours sooner! I did use more garlic and lots of pepper. The Colonel ain't got nothin' on you my love. Finger lickin' good and I'll be using this recipe for my fried boneless chicken from now on. Thanks!:)
A definite keeper. My picky son loved it. I served his with sweet n sour sauce dip and I made brown gravy for my husband and I. Served it with sauteed garlic asparagus. My husband said it's like Wendy's Chicken Nuggets turned (maybe that's why my son loves it.) As always whenever I dredge any meats in a flour/seasoning mixture I let it sit for about 1/2 hour in the fridge covered before I fry it. The chicken turned out quite flavorful. Thanks.