There are usually three steps to breading foods and they are all important so don’t skip a step! Although it might feel counter-intuitive, the first step in breading is to coat with flour. Remember – flour first, then egg, then crumbs… Here’s how you can achieve both of those goals. The keys to successful breading is to make sure the food is tasty AND to make sure the breading stays on the food and doesn’t fall off during cooking. It’s this exterior breading that is so important to the finished dish, so consequently the process of breading is a very important step. Some foods are not just dredged in flour, but breaded too in order to enhance flavor and texture. For instance, sometimes we dredge meats with flour before sautéing to enhance browning and to create a crispier texture on the outside. Once chicken is cooked remove from the pan and set aside.Dredging is a culinary technique used to coat a wet ingredient with a dry ingredient before cooking. Cook the chicken on each side until golden brown and it reaches an internal temperature of at least 165 degrees. Once the butter is melted, add the chicken to the skillet. Heat a skillet over medium high heat with olive oil and butter. Dredge the chicken in the seasoned flour.
Next, combine one cup of flour in a container with more salt, pepper, and garlic powder. I don’t use exact measurements for this part! The chicken will be seasoned on each side with a little bit of salt, pepper, and garlic powder.
You want to butterfly cut the chicken, so it is thinner. To make the creamy pan fried chicken, start with one pound of chicken breasts. INGREDIENTSġ tsp each of garlic powder, smoked paprika, and onion powder We served the pan fried chicken over mashed potatoes with corn and a salad. The crispy chicken drenched in the creamy garlic sauce was perfect. Creamy Pan Fried Chicken is the ultimate comfort food! This was what I made my wife for Mother’s Day dinner and the whole family loved it.
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