More Kunfunky Chicken Really Fried This Time
From chefmal 17 years ago
- 20 minutes to make
- Serves 3
I made this dish before with parts, but I got to dig it with thin cutlets and it was even better! Before you get pissed off at the duplicate recipe, this one comes with an added bonus! Besides, this was the first thing all three of us roomie chefs made together and it's kinda sedimental. Read more Enjoy! See less
Ingredients
- 2 large boneless, skinless chicken Breasts, or ready made thin cutlets to make life easy. shopping list
- 1 cup all-purpose flour shopping list
- 1 Packet Hidden Valley Ranch seasoning shopping list
- 1 1/2 cups whole milk, Half n Half or heavy cream shopping list
- 2 1/2 cups plain breadcrumbs, or more if needed shopping list
- 1 egg shopping list
- 3 cloves garlic, diced, or garlic powder shopping list
- 1/4 bunch Fresh tarragon, chopped shopping list
- Regular or Smoked sea salt, pepper, crushed rosemary shopping list
- 1 cup (2 sticks) margarine for the pan shopping list
- For dipping sauce: (equal parts) shopping list
- Frank's red hot sauce shopping list
- honey shopping list
How to make it
- If the chicken isn't already sliced thin, go ahead and slice the breasts into thin strips the long way. If you want, you can pound them to make them thinner, but it's not necessary.
- Mix flour with ranch packet contents.
- Coat the chicken cutlets in the flour mixture.
- Dip them in the Milk, but not too long or the flour will wash off.
- Plunge them into the dry breadcrumbs, coating them evenly. If a corner doesn't coat, stick that corner back in the milk for a second.
- Melt a Tbspn of margarine in a large frying pan over medium heat. Fry up the breaded cutlets, sprinkling the fresh tarragon, salt, pepper and garlic powder over them as they cook on both sides.
- If you're using fresh garlic, sautee it in the pan for a minute or so before adding the chicken.
- Cook chicken, making sure to keep a good layer of margarine at the bottom of the pan or the breading will stick and rip. Remember, a general rule of frying is that bread loves to swim. Yeah, it's unhealthy, but it tastes good! If you want, you can use oil instead, but I've got ulcers and need to avoid it.
- ***As to not waste, we mixed the remaining breadcrumbs, seasoned flour, milk, 1 egg, and some of each of the spices, formed them into patties and sauteed them in the last of the margarine. These came out fantastic and you must try them.
- We tried several dipping sauces for these: Balsamic vinegar, which was a'ight. Ranch, which was good, but it didn't seem like enough somehow. Mayonnaise, which was a lot better later when eating it cold on a sandwich, but the winner had to be a mix between Frank's Red Hot and honey. OMG. Seriously, just give it a try. It's pretty much a necessity on the wishmeat patties, makes them so much better. Try it, you won't be disappointed!!
Yeah, we had fun.
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Chef Renee', my awesome new roomie did such a great job breading them for her first time- Kel and I were so proud!
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We worked like a well-oiled machine. She breaded, Kel sauteed and I chopped tarragon and mixed up the wishmeat patties.
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I don't know what's up with his new hairdo. I blame his kooky new roommates, or living in Queens. That'll mess anybody up.
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He was the one who insisted on adding more spices while they cooked. (Besides the tarragon, that was my idea!) Don't mind the dirty dishes on the counter, my supers are friggin' slobs.
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Mm, wishmeat patties. Yummy!!
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Kel likes his Frank's straight up like a Martini.
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Bitch, what?
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The Rating
Reviewed by 5 people-
Awesome.
jenniferbyrdez
in kenner loved it
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Bravo to The Three Chefs...great job!
lunasea
in Orlando loved it
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