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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