Fried chicken breast has a crunchy, flavourful outside and juicy meat. Most breaded chicken is coated with a egg and milk mixture and then covered in flour. If you do not have flour on hand, you can use finely processed oatmeal to the same effect. Using oatmeal allows you to fry chicken breasts without flour and still produce a tasty lunch or dinner. All you need is a food processor and a few basic ingredients.
Put the oatmeal into a food processor and pulse until it is a fine texture.
Add the processed oatmeal, paprika, salt and breadcrumbs to a shallow pan. Stir with a spoon. Combine the milk and eggs in a small bowl and whisk until the mixture forms an even consistency.
Preheat the vegetable oil in a skillet over medium high heat for five minutes. While the oil heats, dip each of the four chicken breasts into the milk and egg mixture. Roll the chicken breasts in the shallow pan to coat them in the breading.
Fry each coated chicken breast for six minutes per side, or until the chicken's juices run clear. Remove from the oil and let cool for three minutes before serving.
If you prefer extra crispy fried chicken, cook for eight minutes per side instead of six.
Tips and warnings
- If you prefer extra crispy fried chicken, cook for eight minutes per side instead of six.
Things you need
- 1 cup oatmeal
- Food processor
- 2 tsp paprika
- 1 tsp salt
- 1/2 cup seasoned breadcrumbs
- Shallow pan
- 1/3 cup milk
- Two eggs
- Shallow pan
- 1 cup vegetable oil
- Four boneless, skinless chicken breasts, thawed