“Fried” Chicken – My Kids’ Favorite!


My kids LOVE when I make this “fried” chicken. The outside is toasted and crispy, and the inside is moist and juicy. We call this “FEB” chicken (after the order in which we coat the chicken: Flour, Egg, Breadcrumbs) and, while this chicken takes a couple of extra steps, I can count on the kids jumping in the kitchen with me to make this. They love to dredge it through the flour, dip it into the eggs, and coat with the breadcrumbs. I then sear it quickly in my cast iron skillet and finish baking it in the oven. 

“Fried” Chicken

  • 4 boneless chicken breasts

  • 1 cup whole grain flour

  • 1 egg

  • 1/2 cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasong

  • Salt and pepper to taste

  • 1/4 cup olive oil

Preheat oven to 350. Place chicken between wax paper sheets. Pound chicken into slices that are about 1/2″ thick. Place flour into a shallow bowl, place the egg and milk (whisk those together) into another shallow bowl, and do the same with the breadcrumbs, garlic, italian seasoning, and S&P. Heat half of the olive oil in a cast iron skillet (or other oven-safe pan) over medium heat. Place a piece of chicken in the flour, flipping once to coat both sides. Then dip it into the egg mixture, once again making sure the whole breast is coated. Let any excess egg drip off the chicken and then place in the seasoned breadcrumbs. Turn over and place the other side of the chicken into the breadcrumbs. Repeat with the other breasts placing them to the side until all all coated.

Crank up the heat a bit on the skillet and allow to heat up for about 2-3 min. Sear 2 breasts at a time by placing them carefully in the pan. (Not anymore than 2 or the temp of the oil drops too much and they won’t brown.) Let the first side brown for 2-3 min. and then flip to the other side cooking another couple of minutes. Remove from pan and set aside. Add remaining oil and allow it to heat up. Repeat the searing process with the other 2 pieces and then add the first 2 breasts back into the pan with the current ones. Place pan into oven and bake 20-30 min. depending on the thickness of your chicken. Remove from oven when a meat thermometer reads about 150-155. Pull pan out of the oven and allow chicken to rest for 5-10 min.

Serve with one of my 52 salads!

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