Fried Chicken

Ingredients:

Boneless Skinless Chicken Breasts

White flour

Garlic Salt Pepper

Vegetable or Canola Oil

You can do this method with either strips or whole breasts.  (obviously this time was strips).

Start with fresh (non-frozen) boneless skinless chicken breasts or thaw by placing in hot tap water (not boiling) in a bowl or water pitcher.  Replace hot water every few minutes until thawed.

If making into strips (instead of whole breasts) cut them up now.

Place chicken breasts or strips in flour (either on a plate or in a baggie).

Coat each piece with flour.

Heat a little oil in a frying pan (either non-stick or not non-stick pan---either one works--I am using an electric skillet, but you can do on the stove also).  You know the oil is hot enough when you get your fingers wet and fling a few drops of water into pan and the water sizzles.  Then add flour coated chicken.

Sprinkle tops with garlic salt and pepper.

At all times while cooking you should be able to lift pan up and when shaking pan side to side the chicken pieces should slide back and forth.  It they are stuck then loosen with a spatula and add a little more oil.

Once the bottoms start to brown flip over each piece with tongs.  Sprinkle tops (that were previously the bottoms) with garlic salt and pepper.

Once both sides are cooked and browned check for doneness by cutting one open or using a meat thermometer.  Remove from pan and place on a plate covered with paper towels to absorb any extra oil (there shouldn't be a lot of oil).

This particular night I served with Ham Fried Rice and Sweet and Sour Sauce.  (I will post those recipes separately). I could have added some frozen stir-fry veggies (but didn't think ahead---oh well).