Who has a good Skinless Fried Chicken Recipe?

[Rob]

I have a heck of a time trying to batter fry things.  Who has a no-fail amazing Fried Chicken Recipe? 

I know using the skin simplifies things, but I am most interested in something that works well on skinless meat.

[h20hunter]

My thought is to duplicate the recipe for a chicken fried steak or pirk cutlet.  Pound down a breast to an even thickness and should work out pretty good.

[JJB11B]

tagging along, Kent Rollins on youtube had some great videos of frying stuff

[carpsniperg2]

When I deep fry fish or chicken I use the same recipe. Only thing I change is I use panko for fish and regular bread crumbs for chicken. Now you can use panko if you want super crunchy chicken. "I deep fry my fish and chicken so if your pan frying this may or may not work"

Take 3 bags or bowls.
First one put 2 cups of flour in and add what ever your normal favorite seasoning are in the flour.
Second one put 2 eggs and 2 cups of milk.
Third bread crumbs/panko your choice.

I run my oil around 325 if you get any hotter the bread crumbs will get real dark before the chicken is cooked.

When oil is hot. Put chicken in bag 1 with flour and coat. Then bag 2 and coat. Then bag 3 and coat. Then just fry until temp is safe which is 168 for chicken.

Nothing fancy but it always turns out good. We love bbq and ranch sauce in this house. So if you like them to try mixing them together It makes a awesome dipping sauce.

[Whitpirate]

I do a three station fry.... 50/50 seasoned flour and cornstarch, egg wash with a little water, and then panko or breadcrumbs. 

Dry hand/wet hand technique....

Cover in station 1, dip station 2, roll station 3.

Set on a rack or grate for 10 minutes to allow breading to set.

Fry at 350-375 depending or I've had decent luck in air fryer at 425 for 18-24 minutes, *Spraying with a little oil on dry spots.)  That said the best fried chicken is fried in lard.

[Pnwrider]

I have done it a couple of ways.

Pan Fry method: skinless chicken (I use store bought trimmed tenders), I have had good luck using the krusteaz bake and fry mix. I usually pan fry with a good amount of oil but not enough to fully submerge the chicken.

Deep fry method: lookup a chicken katsu recipe with good reviews. As already mentioned, keep the oil a little lower if doing multiple batches otherwise you’ll have to change the oil as the Panko crumbs burn and collect at the bottom.

Both ways are popular with my kids who are picky eaters.

[Rob]

great info

When I try to bread stuff I end up in a situation where all the breading falls off in the fryer leaving me with floating bits of breading and naked chicken in the oil.

What tricks to folks use to prevent this? 

Also, what is the dry hand/wet hand technique?

(will have to try the BBQ/Ranch dip)

[carpsniperg2]

When you do a dry wet dry pattern like the 2 listed by whit and me that will prevent the breading from coming off. I use to have this problem all the time when I first started frying. Coating it in flour first will give the egg wash something to stick to on the chicken and will help bind the crumbs to the chicken as well. I have let mine sit before as well and it does not hurt at all. When I deep fry I do things in batches first the frys/tots etc then the chicken. So I often time do the chicken prep and coating and set it aside for a few while the frys cook up.

[pianoman9701]

Keto: I pound the breast flat and bread with an egg wash and pork rind crumbs (use a food processor to make the crumbs), season with salt, pepper, and garlic powder. I then bake them hot, about 425 or 450 for about 15 minutes. The fat in the pork rinds browns up nicely and the crumbs stay on without having to use any flour or starch. It feels and tastes more like chicken strips than fried chicken. Serve with blue cheese dressing or low-carb ranch.

[Skyvalhunter]

ok enough you guys are making me hungry!!!

[Rob]

I am forming my grocery list already.

Will try the D/W/D method for sure.  I think I was doing W/D

[Twispriver]

I've been doing the flour coat in a bag and then letting the chicken/fish/other meat sit in the fridge for an hour or so before I do the egg wash and second coating. This method seems to really bind the breading to the meat and works much better for fish. With fish i use bread crumbs or panko and for chicken or pounded/cubed steak I use cracker crumbs for the breading coat. 300 to 325 degree oil seems to work good for the pan fry but I  frequently just brown in oil and then bake on a rack if I'm serving more than two so I can have everything done at the same time.

[Angry Perch]

I do a three station fry.... 50/50 seasoned flour and cornstarch, egg wash with a little water, and then panko or breadcrumbs. 

Dry hand/wet hand technique....

Cover in station 1, dip station 2, roll station 3.

Set on a rack or grate for 10 minutes to allow breading to set.

Fry at 350-375 depending or I've had decent luck in air fryer at 425 for 18-24 minutes, *Spraying with a little oil on dry spots.)  That said the best fried chicken is fried in lard.

 

I've found this step to be super important for a breading that won't fall off.

[Rob]

Can't wait to try these tips out!

[KNOPHISH]

Another coating I like is Ritz crackers. Put a roll in a baggie and smash em up, adds a buttery flavor.