Skillet Fried Chicken Breast Lower Fat Recipes

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TENDER PAN-FRIED CHICKEN BREASTS



Tender Pan-Fried Chicken Breasts image

First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.

Provided by Alesia

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
¼ cup milk
8 (6 ounce) skinless, boneless chicken breast halves
½ cup vegetable oil

Steps:

  • Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g

SKILLET FRIED CHICKEN BREAST (LOWER FAT)



Skillet Fried Chicken Breast (Lower Fat) image

The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 27m

Yield 6 chicken breasts

Number Of Ingredients 12

6 boneless skinless chicken breasts (pounded only slightly, or to desired thickness)
30 saltine crackers (or use Ritz butter crackers)
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
2 teaspoons seasoning salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper (can use more)
1 pinch cayenne pepper (optional)
1 large egg
1/4 cup low-fat milk (can use full fat milk)
1/4-1/3 cup vegetable oil

Steps:

  • Crush the crackers in a food processor until coarse crumbs form.
  • Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
  • In a bowl whisk the egg then add in milk; mix/whisk to combine.
  • Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
  • Heat 1/4 cup oil in a heavy skillet over medium heat.
  • Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
  • Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.

Nutrition Facts : Calories 310.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 107, Sodium 322.4, Carbohydrate 15.2, Fiber 0.7, Sugar 1, Protein 28.4

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