Boneless Skinless Fried Chicken.
I know quite a bit about cooking because of my obsessive food show watching/cookbook reading ways and I KNOW that chicken that has the bone in gives it more flavor, keeps it more tender and all of that .... But what do you guys think of fried chicken made with boneless skinless chicken? Do you think it can be done without drying out? Do you think it will taste good? I do a variation of it that calls for breading the chicken with parmesan and seasoned bread crumbs and then I pan fry it in olive oil. It's my "Italian fried chicken," but do you think good ol' buttermilk, double dipped friend chicken will work with boneless skinless chicken? I just like the idea of eating a whole piece of chicken instead of working around the bones. What do you guys think?
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14 Comments:
About the only way I'd deal with those boneless skinless pieces would be to whack 'm with a meat mallet until they were fairly thin and uniform, then bread them and fry them. Since they're thin, you can cook them fast, and since they're uniform, they cook evenly.
dbcurrie at 1:37AM on 03/08/08
I've often wondered the same thing. Why don't you give it a try and let us know. I like the concept for the reasons you mentioned, but have not tried it, also for the reasons you mentioned. I also do a version of your "Italian fried" and it is quite tasty.
elizabethw at 7:51AM on 03/08/08
I do it with chicken tenders, but not in olive oil. Too low of a smoking temp for frying IMHO. They are tender, juicy and delicious.
PerkyMac at 8:43AM on 03/08/08
My MIL makes fried boneless skinless breasts, and they're pretty good. You have to be very careful to avoid overcooking and drying them out. Make sure your oil is hot enough to crisp the breading quickly so the meat stays moist. The one you do with the crumbs and parm shouldn't be much different than the traditional American method you're describing, other than you're probably using cooler oil to prevent the cheese burning. I agree with Perky -- olive oil is probably not the best choice here.
LoCo at 1:13PM on 03/08/08
As one of the previous commenters said, I've done it with chicken tenders and also with chicken breast cut into chicken finger-size strips. It's worked out quite well, but they're more like chicken fingers than like good-ol' fried chicken even with the same battering process. Something about working around the bones makes it what it is, I guess.
kateeatsalot at 6:00PM on 03/08/08
I do it with boneless skinless all the time and I dont pound it out, either. I make sure I get good fresh chicken breasts from the butcher, soak them for a day or so in buttermilk with hot sauce, mustard, pepper and a teensy bit of salt.
I double dip the breasts and let them dry on a rack for an hour or so to 1. crisp the coating 2. take them from ice cold to a more desireable temp to fry so the thin end doesnt dry out before the thick part.
I use peanut oil and fry gentle...turning ONCE. Let it rest for 5 minutes before breaking into it so the crust can settle.
Serve it up with some baked mac n cheese and a red leaf salad with bacon, tomatoes and a homemade tangy buttermilk ranch!
ChelleyD01 at 6:34PM on 03/08/08
I'm sure it would work - just watch your timing so you don't overcook.
I personally wouldn't do it because I find almost all boneless, skinless chicken breasts to be totally lacking in flavor. The bones add so much flavor to the chicken! And I am a total skin hound - I love fried chicken skin, and yes, I know that is where all the calories and bad stuff is hanging out - that is part of what makes it so good when I allow myself to have fried chicken. JMHO.
SayWhat at 9:32PM on 03/08/08
As always, with chicken, I say, Brine It!
Make a brine of buttermilk, salt and whatever seasoning you like. Brine your boneless breasts (I remove the tenders and save for something else, like a stir-fry). Then bread & fry 'em up. The buttermilk seasons, the brine keeps them moist.
kjgibson at 10:49PM on 03/08/08
I do chicken a lot of ways, but I don't know how to fry chicken with the crisp tasty crust. What do you bread it with?
MsCook at 11:38PM on 03/08/08
..oh,deah...Here's a foolproof recipe for boneless breasts I use as fast food here in the woods of Maine...First, startcha watah for whatever pasta you want...Pound your breasts( about 1 LB more or less) and lightly toss in a plastic bag in 3T of flour,1T garlic powder (powdah), 1 tsp thyme...Put about 2 good turns of canola oil in a frypan and let her git hot..Fry the breasts about 2- 3 min on each side..Don't worry if they aren't cooked thru...more cooking will come. To the breasts add one small can whole tomatoes,drained,squashed with your fingers or 3-4 nice ripe ones in summer.Add 2-3T dry sherry and allow it to simmer about 6 min or so or until chicken is done. Top off with a good handful of fresh basil and some fresh ground parmesean cheese (pronounced parmeeeseean)Throw it on top of your pasta (which I hope you were cooking when making the sauce) Serve with a baby green/green onion/salad with a nice homemade vinagrette and VOILA! Dinnah, deah!
Lyrical at 1:05PM on 03/09/08
My favorite way to fry chicken is to use boneless skinless breasts. I do not pound them; I just cook them as is. Cook's Illustrated has an Ultimate Crisy Chicken recipe that is excellent. The key is to let the coating air dry on the chicken.
I use a similar recipe:
http://nujoikitchendiary.blogspot.com/2008/03/sunday-favorite.html
NuJoi at 12:55PM on 03/10/08
My mom has always done boneless chicken for me because I can't stand to eat meat with bones it - and for the most part it tastes like her fried chicken.
TaraTot at 12:09PM on 03/11/08
Pound chicken flat, season, coat with breadcrumbs and parm cheese, fry in a little olive oil and butter when the chicken is done remove from pan. add to pan fresh lemon juice and capers white wine then reduce, add a little more butter till it melts, then pour over cutlets... chicken picatta.
Pavlov at 12:25PM on 03/11/08
I usually do boneless skinless chicken thighs - more flavour IMHO, plus they stay pretty moist, giving you a wider window of brownness on the breading.
browntown at 4:02PM on 03/14/08