Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Fried Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Friday 15 August 2014

Fried Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Fried Chicken Breast Recipes Biography

Source:- Google.com.pk

Those who love fried chicken breast crispy will love this crunchy fried Chicken recipe. This recipe features chicken breasts, but also tastes great on skinned and boned chicken thighs. Why fix it if it isn't broken? Please the crowd with this all-time picnic favorite. The buttermilk marinade contains tangy hot sauce, earthy paprika, and biting black pepper. As billed, this fried chicken is a classic ace.

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the fried chicken breast recipes and recipe is here to get you started

Ingredients:

1 1/2 cup(s) buttermilk

2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce, or 1 teaspoon hot red pepper sauce

8 (5 ounce) boneless, skinless chicken breast halves, cut crosswise into thirds

1 1/4 pound(s) yellow wax beans, ends trimmed

1/2 teaspoon(s) salt

1 cup(s) all-purpose flour

3 tablespoon(s) canola oil

16 (green lettuce leaves) washed, chilled

1 large bunch watercress, separated into small sprigs

1 pint(s) grape tomatoes, halved

Freshly ground black pepper

1 1/4 cup(s) buttermilk

1/2 cup(s) reduced-fat sour cream

1 tablespoon(s) grainy Dijon mustard

1/2 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

3 tablespoon(s) chopped fresh basil

2 tablespoon(s) snipped fresh chives

2 tablespoon(s) chopped parsley or chervil

Method:

Fried Chicken Salad first.
Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken.
Seal bag and toss to coat chicken evenly.
Marinate in refrigerator at least 8 hours, but preferably for 24 hours.
Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender.
Drain; refresh under cold water.
Transfer to a food-storage bag.
Refrigerate until well chilled (can be done several hours ahead).
Drain chicken; season pieces with salt.
Place flour on a sheet of waxed paper; add chicken and toss to coat.
Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through.
Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.
To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans.
Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes.
Season each with pepper. Serve with Buttermilk-Herb Dressing.
Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended.
Stir in herbs.
Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)