We don’t eat fried food often, but when we do, it’s usually made at home. This is because the oils used in restaurants are usually vegetable oils that are prone to rancidity such as safflower, canola and most of all soybean. These oils are NOT good for you, and are for sale and used everywhere because they are CHEAP. Don’t let them peddle you the bad stuff, treat yourself to the good stuff at home.
So tonight I made pan fried breaded chicken breasts. And the family was very happy! Duh, of course they were happy it was fried chicken! This was a good recipe and it cooked so easily, and the breading was very tasty and crispy, not oily at all. I soaked the chicken breasts in some butter milk for a couple hours prior to cooking, but I’m not sure if it made a difference or not. And then I ended up forgetting to put the parmesan cheese in the bread crumb mixture, which would have made it even better, but everyone loved it anyway.
As I’m cooking more for my family, it’s striking me that it doesn’t take as much time as I thought to cook ‘from scratch’. I think we just kind of talk ourselves into not taking the time to cook, even though there’s very little extra time involved, unless we want there to be. Could it be that the producers of convenience foods are trying to convince us that we ‘don’t have time’ to cook? Hmmmm…
Tips for making Breaded Chicken Breasts (or Chicken Nuggets)
- To make this recipe gluten free use coconut flour and flaked coconut in place of bread flour and bread crumbs. This is actually really tasty even if you don’t have to cook gluten free.
- Another meal idea: slice this chicken and place on top of a salad of mixed greens and hard boiled eggs, serve with honey mustard salad dressing.
- Cut chicken into ‘nuggets’ or ‘tenders’ first to make bite sized chicken nuggets for kids.
Breaded Chicken Breasts
Rating: 4 forks (key)
They loved it!
Easy to Moderate
Page in NT: 284
Yield & Notes:
- Serves 4
- I halved the recipe from what is in Nourishing traditions
- 4 skinless chicken breasts
- ¾ cup unbleached flour (for gluten free use coconut flour)
- 1 tsp pepper
- 1 tsp salt
- 2 eggs, beaten
- 1 cup whole grain bread crumbs (for gluten free use shredded unsweetened coconut)
- ½ cup grated parmesan cheese [TNC: I forgot to add this!! Would have been even better with it]
- 2 T butter or ghee and 2 T olive oil [TNC: I used expeller pressed coconut oil, very stable fat suitable for frying, expeller pressed has no coconut flavor]
Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Mix flour (or coconut flour) and salt/pepper together on a plate; have beaten eggs ready in a bowl; mix bread crumbs (or shredded coconut) and parmesan cheese in another bowl. Using tongs dips each piece first in the flour mixture, then in beaten egg, then in the bread crumb mixture. Saute a few at a time in butter and olive oil about 7 minutes per side, being careful not to burn. Transfer to a heated platter and keep warm in the oven until ready to serve.
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