Breaded Chicken - Mom's Recipe

rawr!  imma eat your face - i'm that good!

I have loved the breaded chicken my mother makes since I can remember.  Imitation, they say, is the sincerest form of flattery, so I made it a mission years back to figure out how to make that chicken so I could inhale it whenever the mood struck me.  This type of chicken is very versatile because it is just as tasty cold as it is hot *and* it makes killer sandwiches.

In order to make the yummy chicken, you first need ingredients.  Here is a photo of all the stuff you'll need.

 And now here is a list of all that goodness: 

• Chicken (obviously)
• Flour
• Eggs
• Milk
• Breading
• Parmesan Cheese
• Bajillion secret herbs and spices

Granted that is not a very specific list of ingredients, but anyone who has ever been unfortunate enough to get caught up into the maelstrom of "Val Cooking" can tell you that honestly, I don't measure very often

...unless baking...then I at least measure out the baking soda and powder because that is a bit too close to kitchen chemistry and the last thing I'd want is flat cakes or muffins when I really want them to be big and fluffy....

But I digress.

Another reason for my lack of specificity is that amounts will vary based on the amount of chickenage needing breadification.

Here are some further hints/instructions/clarifications regarding the ingredients:

Chicken: I tend to use only the breast, but you can bread any of the chicken nibblies that you enjoy best.

When I do make my chicken, I typically slice the breasts into thinner pieces which I then pummel with extreme prejudice using a hammer as I imagine the face of someone of whom I am not fond.



Simple Math



Pummeled, Adobofied Chicken
  



After the beatings are done, then I usually sprinkle on some of that oh-so-saboroso of seasonings, Adobo, and then let the chicken set a bit, usually overnight in the fridge.  This step is not necessary...the sitting in the fridge part.  I like to let it marinate with the Adobo a bit, but it's up to you.

The Breading: First off you need breadcrumbs.  No matter your ratio of added spices, the bulk of your breading will be breadcrumbs.

The type of bread crumbs you use is up to you.  Personally, I can't remember the last time I actually *bought* breadcrumbs.  Typically I just process bread ends that I've let get stale....and no, I don't use the bread that turns pretty colors when left out in the humidity too long (I save THAT breading for my special "Hallucinogen Chicken."  I kid, I kid.)

Panko breading is pretty fabulous stuff, but I tend to like to save that for shrimp.  Personal choice.

I add Parmesan to the mix because cheese makes everything better. 

Now, I'm no white-haired goatee'd Colonel, so I didn't quite make his lofty eleven super secret herbs and spices....but tonight I did dump in a nice four spice mix.



I don't neeeed your stinkin' spices!



The herbs I use (to taste) are as follows: oregano, parsley, black pepper and a pinch of rosemary.  I don't add salt because the Adobo I used on the chicken is enough for my tastes.  I also added dehydrated onions, but I don't do that always. 

not-so-secret herbs and spices here

Depending on my mood, I might also add some garlic powder or chili pepper.  The breading is the heart of this main course and therefore is the most important.  You can vary amounts to your heart's content and get creations like "Rosemary Breaded Chicken"  or "Thyme Breaded Chicken."  I have also read about people using cornflakes in the breading.

The Process:  Next you get out two more bowls.  In one, add some flour.  In another, whip up that egg with some milk.  Then you set up your assembly line.  Order here is important. 

Ready?  Set?  ASSEMBLE!

1. Coat a piece of chicken with flour.

2. Dip it in the egg/milk wash

3. Coat it with the breading (which, by the way, should be mixed to incorporate all the spices and such)

4. Stand back and admire the artful mess you've made and curse the kitchen gnomes who went on strike, thereby forcing you to clean up your own (#)*$#)_!@#@$  mess.



*le sigh*

Besides a large mess and wearing flour all over your clothing, you should end up with a plate of chicken that looks kind of like this: 

Now, move your plate away from the mess and toward the stove.  Here you will want to get a nice skillet and fill it with your veggie oil.  Once the oil is nice and hot, turn the heat to medium, add the chicken and let it fry on each side, oh, about two or three minutes.  You want the chicken to cook through, but the breading not to burn.

You'll notice the breading sops up a lot of that oil.  I don't like the chicken too oily, so I typically put a rack on a cookie sheet and pile up the chicken on the rack.  I then bake it for about another 10-15 minutes on about 250, checking to make sure it isn't burning.  This ensures the chicken is cooked through and makes the breading a little crisper.  It also sizzles off excess oil, which is for the win.

Tada!  And you're all done and set to enjoy.  Typically I like to nom chicken with arroz con gandules (rice and beans), but I had left over refried rice from earlier this week.

Hope you enjoyed this waltz through one of my favorite ways to eat chicken!  I'd love to hear some of your favorite "add-ins."