Ingredients
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3 - 4
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Directions
Fried Chicken Breast Without Breading, I make this as part of a quick dinner or lunch , That is not appetizing to me There is nothing I hate worse than sitting down to a dinner and having a white chicken breast on my plate It almost makes me toss my groceries I will get up and leave the table because it makes me that sick and it is so unappetizing I want a chicken breast that is gold brown, juicy and tender Any suggestions , 1 All oils have roughly the same amount of fat by volume 2 Nowhere did this recipe claim to be low-fat 3 It IS much lower-fat than regular fried chicken because it is pan-fried and not totally-immersed in the oil 4 Low fat is a thirty year old diet fad with disastrous results for human health Fat from whole foods is good for you If the fat used in this recipe can be considered unhealthy , it is not because it is fat, it is because it is hydrogenated fat 5 This recipe is far far healthier than those requiring glucose-spiking and inflammation-causing wheat flour, as is typical for fried chicken So if you want a low carb, lower fat recipe using good healthy whole fats, by all means make the substitution But the recipe as-is is a significant improvement on both the fat and the carb content (It was delicious, too I added sriracha powder to mine )
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Steps
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1
Done
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Slice Chicken Breasts Into Strips or Flat Rounds, Whichever You Like. |
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2
Done
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Sprinkle All Seasonings Over One Side of the Chicken Lightly, Then Flip and Sprinkle the Other Side. |
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3
Done
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in a Large Frying Pan, Pour in Just Enough Vegetable Oil to Coat the Bottom. Heat the Vegetable Oil Until Good and Hot. |
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4
Done
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Turn the Heat to Medium. Add Chicken and Cook For 3 Minutes on One Side Then Flip. |
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5
Done
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Turn Heat to Low and Cover. Continue to Cook For 5-10 Minutes Until the Chicken Is Done. |
