Welcome to part 2 of my Chik-Fil-A chicken experiment!
This time, I cut my chicken length-wise while still semi-frozen to approximately 1/4" thick.
I don't have a meat mallet.
I don't want to use a can.
The last time I pounded chicken, I tore up the chicken...
Must have been a bad day.
Anyway, I marinated the chicken and then patted it as dry as I could between paper towels. This definitely helped the breading stay on better. I still think it will stay on if I don't marinate my chicken.
Then I dredged it in my flour/breading mix...
Dunked it into my egg/milk wash...
Did I just say 'dunked'?
Oh well. I still don't dunk cookies in milk.
Then put it back in the flour/breading mix.
Or dredge it.
Whatever. Just coat it really well!
Then I fried it in oil on my stove top. I did this knowing that not everybody has a deep fryer...I love my deep fryer...just don't tell anyone.
It's important to have the right temperature...375 degrees...
Or you'll get this.
Slightly burnt chicken. My oil was too hot.
Just keeping it real, folks.
But at least it's DONE in the inside!
The oil temperature is important. If it is too low, you will have an oversaturated, oily chicken.
Too hot, and you will end up with slightly burnt chicken...
Just right, and you get this!
Just to be fair, I went to Chik-Fil-A and got a sandwich..
Delicious, either way!!