I’m going to be honest… I don’t really know the difference between fried, pan fried, breaded, etc. This chicken is fried in a pan and it ends up having a sort of breading. I’m calling it fried chicken, you can call it whatever you’d like.
Hill’s Fried Chicken
Chicken Breasts (I usually use two marinated in beer, lemon juice, olive oil, garlic, onion and pepper for a few hours)
2 teaspoons lemon pepper
1/8 cup flour
1/8 cup bread crumbs
1 Tablespoon parmesan
Cayenne Pepper if you’d like
2 Tablespoons vegetable oil for frying
Marinade the chicken for a few hours so it soaks up all the yummy stuff. I like to poke holes in it with a fork throughout that time. I’m not sure if that does anything to help but it seems like it would right?
After about two hours I pull the chicken out and cut it up into bite sized pieces and throw it back into the beer marinade for another thirty to forty-five minutes. Keep in mind these times are easily manipulated if you don’t have the time to wait. I know the longer the chicken sits in beer, the more tender it gets and I’d love to think that the longer it sits in the juicy goodness the more flavor gets absorbed but I can’t say for certain.
Moving on… mix up the flour, bread crumbs, lemon pepper, parm and a little cayenne pepper and then toss the chicken into that floury mix. Make sure it’s well coated while heating the veggie oil in a pan over medium heat. The oil should be shimmery but not smoking. Use some tongs, a fork, chopsticks… whatever you’ve got to toss (please not literally) your fully coated chicken into a pan and let it fry for two minutes or so and then flip. The second side shouldn’t take as long so watch pretty carefully. After about 45 seconds try flipping it back over to see if it’s done to your liking. Remove it from the pan, dab off some of the oil with a paper towel and there you have it. Hill’s “fried” chicken.
Enjoy with mac and cheese or with other pasta or on a salad or as a bite sized snack. It doesn’t matter, just enjoy! 🙂