How do you coat chicken in flour

I usually just pile mine up there. Hey Margaret--I use refined coconut oil for frying. It does not have any coconut flavor. The refining process removes that. I like unrefined for some baking and for using in smoothies and it does taste like coconut. Nancy I don't own one so I can't say for sure but I think some other readers may have tried it.

You can read further through the comments and see if you find anything. You can teach an old dog new tricks. I am 75 been trying for a long time to achieve this they were delicious and quickly gone.

Thank you! Crispy Fried Chicken Tenders. Crispy fried chicken is a great addition to your dinnertime table and tenders are a quick and easy way to do it. Course: Main Course. Cuisine: American. Prep Time: 15 minutes. Cook Time: 40 minutes. Total Time: 55 minutes.

Servings: 5. Calories: kcal. First, paper towel dry the chicken. Next, in a large bowl, combine flour, sea salt, black pepper, garlic powder, onion powder and Italian seasoning. Immediately stir well to blend. Then, using a fork or tongs, coat the chicken breasts in the flour mixture and set aside. The reason why we want to dredge chicken in flour is simple! And we also want to get some crisp on the outside. Additionally, you can also coat the chicken by tossing it with the flour.

Use either a plastic bag, a paper bag or a plastic container with a lid. Or, you can sprinkle the flour onto a plate.

Then roll the chicken breasts around in it , while pressing it into the flour. This easy pan seared chicken recipe produces a lovely crisp coating. What you really taste is the chicken, not the coating.

The coating is just barely there to complement the food. I recommend using a good quality stainless steel pan, such as this 12 inch pan that comes with a lid.

Or, you can also pan sear chicken in a large cast iron skillet, such as this 12 inch cast iron pan. Both hold heat incredibly well and are easy to cook with. I cooked most of the recipes on this site with one of these two skillets. Nutritional information is provided as a courtesy only.

This information comes from online calculators. Although whatsinthepan. In fact both recipes are perfect for midweek dinners! This is a super easy recipe! Crusty and spicy and so easy and fast. Cooking it for the third time tonight. Thanks for the recipe! The egg and flour coating is perfectly light and crispy and turns a beautiful golden brown when pan fried.

Because this fried chicken is pan fried rather than deep fried, you need a lot less oil to achieve that delicious crispy coating. This tasty chicken requires very little prep and it has a quick cooking time too. This is a great recipe to have in your cooking arsenal! Pound your chicken breasts if they are thick, with a meat mallet or rolling pin.

Dip each piece of chicken into egg and flour and then add to hot oil in a non-stick frying pan. Cook on both sides until golden brown. I used skinless and boneless chicken breasts for this recipe. The chicken breasts need to be no more than 1 inch in thickness so that they cook through quickly. You can either pound them flat with a meat mallet tool or cut them in half with a sharp knife if they are too thick.

Because the chicken breasts are thin, they will only require around 4 minutes of cooking on each sides. If you have an instant read thermometer , it should register at F. Alternatively, you can slice the chicken in half and visually check that there is no pink. The chicken should be cooked through once the egg and flour coating is golden brown. The oil should be hot when you add the chicken to it, so it starts to cook straight away. The oil should be heated on a medium high heat.

Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. To keep the egg and flour from clumping on your fingers, try to keep one hand wet and one dry when coating the chicken. This chicken is super versatile and it is easy to pair with so many potato, veggie and salad sides.

Try it with:. This chicken is best served as soon as it is cooked so that egg and flour coating is nice and crispy. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days.