Who has a good Skinless Fried Chicken Recipe?

[NOCK NOCK]

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.

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.

THIS 

[Stein]

I'm with H2O, I would go with a pounded breaded cutlet (schnitzel).  Skinless fried chicken doesn't seem to make sense to me in that the big draw is the crispy breaded skin.

[Bigshooter]

If you want a really thick crispy crunchy outside.  My favorite is floor, egg, floor, egg, 50/50 floor/bread crumbs.  Then Like was said let it sit for about 10 or 15 mins.  It will really stick to it good then and the floor should be a little wet when you go to cook it.  Also in my egg wash I put no milk or water.  I want there to be thick parts in the egg wash so that more floor and bread crumbs will stick to it.  That also helps with making it really crunchy.

[Skyvalhunter]

So when you say floor do you throw it on the floor stomp on it dip it in egg and throw it on the floor again? Doesn't that get bread crumbs on your floor?

[Bigshooter]

So when you say floor do you throw it on the floor stomp on it dip it in egg and throw it on the floor again? Doesn't that get bread crumbs on your floor?

Crap i spelled floor every time lol.  Not floor don't stomp on it.  Use flour.

[NOCK NOCK]

I'm with H2O, I would go with a pounded breaded cutlet (schnitzel).  Skinless fried chicken doesn't seem to make sense to me in that the big draw is the crispy breaded skin.

Next time you're in Wenatchee stop and get "Larrys" boneless chicken, (I like all dark meat) It is awesome, and a reallllly good breading/crust.

[Limhangerslayer]

Another thing I think helps is to have all ingredients cold just like a beer battered fish recipe.

[Stein]

I'm with H2O, I would go with a pounded breaded cutlet (schnitzel).  Skinless fried chicken doesn't seem to make sense to me in that the big draw is the crispy breaded skin.

Next time you're in Wenatchee stop and get "Larrys" boneless chicken, (I like all dark meat) It is awesome, and a reallllly good breading/crust.

I'll remember that for sure.

[Rob]

Another thing I think helps is to have all ingredients cold just like a beer battered fish recipe.

I think that is a good call!

[NateR]

Do this a lot as when I do Nashville Hot Chicken...works great on skinless thighs and breasts!

Pan #1) Plain flour

Pan #2) Chicken Batter: 1 Cup Flour
                                    2 eggs
                                    1/2 TBSP seasoning salt
                                    2 cups buttermilk
Pan #3) Seasoned flour (you salt/pepper, paprika, oinion/garlic powder, ETC)

Dumped in 350deg oil for 10-15.

[fowl smacker]

I need to see some pictures! 

[Westside88]

I've been making some chicken strips from a chic-fil-a copycat recipe. They're really good and my family loves them. Combined with homemade potato wedges in the air fryer, good stuff. One of the tricks is to brine them in pickle juice. You can buy it by the gallon off amazon. It sounds strange, but is quite good. I'll attach the recipe for the strips and sauce. I thought the sauce was a little thin the first time, so I thickened it with cornstarch last time I made it.

[elkchaser54]

Saltine crackers with salt and pepper is amazing on fresh fish !

Fried chicken I've learned to deep fry in a pan then in to the oven to "drip" dry on a grate and make sure I don't have soggy bottoms on my chicken.  For your flower mixture add pepper and granulated chicken stock or crushed boulon cubes.   Makes the closest to KFC flavoring I've found. 

[Rob]

I took ideas from most of the suggestions and Frankensteined my own recipe.   I was going to use panko but for got to pick some up!  I substituted chicken in a biscuit crackers.

By far the best i have ever made.  Really appreciate the ideas!

This is what i did:
Flour bath
Mix the following in a bowl and put in freezer for 10 mins
   • 1 cup flour
   • 1/2 tsp basil
   • 1/2 tsp celery salt
   • 1/2 tsp fresh ground pepper
   • 1/2 tsp onion powder
   • 1/2 tsp garlic powder
   • 1 tablespoon powdered augar

Egg bath
Whip the following to a froth and put in fridge
   • 2 eggs
   • 1 egg white

Final coating
Mix the following in a bowl and put in a freezer for 10 min or so
   • 1 cup of flour
   • 1 cup of mostly powdered chicken in a biscuit crackers

Chicken prep
Cut 2 to  3 chilled skinless breasts into strips about 1/2 to 3/4 of an inch thick and place in fridge

Process
   1. Put dry chilled chicken into flour bath.  Roll around with hands until coated. Put chicken on rack and into fridge for 5-10 min  Return flour bath to freezer
   2. Using a fork, drag floured chicken thru egg bath.  Put chicken back onto rack and into fridge for 5-10 min  Return egg bath to fridge
   3. Using a fork, put chilled chicken back into flour bath.  Roll around with fork untill coated. Put chicken on rack and into fridge for 5-10 min.   Dispose of or store flour bath.
   4. Using a fork, drag floured chicken thru egg bath.  Put chicken back onto rack and into fridge for 5-10 min.  Dispose of egg bath
   5. Using a fork place chicken into final coating mix.  Bury in mix and chill for 10 to 15 min in fridge.
   6. While final chill is happening fill a cast iron skillet with about 3/4 of an inch of your preferred oil (i like peanut oil) and heat oil to between 325 and 350
   7. Using tongs, place in oil.   Dispose of or store final bath mix.  Cook to 165/170 internal temp.  Turn every 3 to 4 min. 
   8. Remove and serve