"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Southern Fried Chicken

Southern Fried Boneless Chicken Breasts

Southern Fried Chicken
Cut a chicken into 8 or 10 pieces.

Season flour with with garlic powder, salt, pepper, cayenne pepper, sage and thyme. Beat together eggs with a bit of milk. Dip the chicken pieces into the egg mixture then into the seasoned flour. Repeat this process so that the chicken is dipped into the egg and the flour mixture twice.

Heat oil about an inch deep in skillet and fry chicken, turning once, until golden brown.

Serve with a cream gravy with mashed potatoes.

You can also make Southern Fried Chicken using boneless chicken breasts.

Bone four chicken breasts and pound them out a little. Put them into a pie plate and pour buttermilk over them. Leave them in the buttermilk (in the fridge) for about an hour. Then just "Twice" dip them in seasoned flour (garlic powder, salt, pepper, sage, cayenne and a little savory) You can use whatever herbs you prefer.

TIP: Instead of using garlic powder, grate a couple of garlic cloves on a microplane and add the garlic paste to the buttermilk.

Dip them into the flour and set them aside while the oil heats. Just before frying dip them again into the flour so they were well coated. They cook very quickly. Use the drippings to make a roux and a cream gravy.


Anonymous said...


Jamie Widell said...

Can you please tell me how much of each ingredient you use when seasoning the flour?

Thibeault's Table said...

Jamie, I'm sorry, I don't have exact measurements. I never measure when seasoning flour. I would suggest that you start with 2 cups of flour and add one to two teaspoons of each of the ingredients, (use less cayenne if you prefer less spicy).


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