Tuesday, May 29, 2012

cast iron fried chicken breast

My mind is on vacation.

My physical self was on vacation, along with my mind, for the last four days. In less than 48 hours, me myself and I will be on vacation again for another five days. Do you know how hard it is to concentrate for two whole days?

Blah blah blah, some really clever segue (see? Vacation mode)

I love fried chicken (and love to eat it when I'm on vacation from my diet healthy lifestyle? Bam! Segue), but sometimes the joy of eating super fried goodness doesn't last much after finishing the meal. This chicken is dusted in a light coating of seasoned flour, and shallow-fried in a cast iron for maximum crispy awesomeness. Serve with some muy cruijente oven fries and you can almost pretend you're at Popeye's. Almost.

Cast Iron Fried Chicken Breast

2 boneless, skinless chicken breasts
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon onion powder
oil for frying

Slice chicken breasts in half lengthwise, or lightly pound each so they're of equal thickness all the way across. This will be important for cook time. Mix together dry ingredients in a shallow bowl and dredge chicken so it's fully coated. Heat oil (I used canola) until it bubbles when you throw a pinch of flour in (if you have a thermometer it should be around 375*). Carefully place chicken in the pan and fry until fully cooked, 5-10 minutes on each side (depending on thickness).

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