Recipe

More Kunfunky Chicken Really Fried This Time Recipe

Add Step-by-Step Photos	Chefmal / All my dishes 1 year, 8 months ago 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 ma... More Prep:20m Cook:20m Servings:3	Chefmal
	chicken ranch breaded fried kfc easy delicious

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Mm, wishmeat patties

Kel likes his Frank'

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Ingredients

2 large boneless, skinless Chicken Breasts, or ready made thin cutlets to make life easy.

1 cup All-Purpose Flour

1 Packet Hidden Valley Ranch Seasoning

1 1/2 cups Whole milk, Half n Half or Heavy Cream

2 1/2 cups plain Breadcrumbs, or more if needed

1 Egg

3 cloves Garlic, diced, or garlic powder

1/4 bunch Fresh Tarragon, chopped

Regular or Smoked Sea Salt, Pepper, crushed Rosemary

1 cup (2 sticks) Margarine for the pan

For dipping sauce: (equal parts)

Frank's Red Hot Sauce

Honey

Directions

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!!

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