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The main dish in my yearly birthday meal! My mom made it every year when I was growing up and now I make them every year! They are super easy to make and the most delicious thing you’ll ever make, promise. Everyone who tries these loves them.
The secret is the butter. Lot and lots of butter, and then some more butter… Your going to fry the chicken in butter and it’s going to be AMAZING, I promise. The year we were living in Japan I was making these when my Japanese neighbor stopped by. She was horrified that I was using butter and offered to bring me oil for frying! It was sweet, but unnecessary, it’s all about the butter.
It’s super easy to over cook, if you need to take the temp down from 325 to 300 if you find that your over cooking them. When they are ready to flip they’ll be stiff enough to flip, but be careful still, if your too rough with them you’ll take the breading off. I will pick the biggest one and cut it open to test it when I’ think they are ready.
To complete the dinner I serve it with fresh rolls, spinach salad, cauliflower broccoli and cheese sauceand abaked potato. All my favorites! I love making full meals with lots of components, but they do take timeso I don’t make them every often, but OH so worth it.
Breaded Chicken Recipe
this breaded chicken is super easy to make and tastes amazing. My favorite dinner and the one I have for my own birthday dinner every year.
4.50 from 2 votes
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Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
marinating: 8 hours hours
Total Time: 8 hours hours 25 minutes minutes
Servings: 12 servings
Calories: 470kcal
Author: Ashlee Marie
Ingredients
- 6 chicken breasts cut in strips
- 7-8 lrg eggs
- 12 slices Multi-grain bread
- 2 cups Butter
US Customary - Metric
Instructions
Beat the eggs
Marinate chicken in beat up eggs overnight
Heat up a few cubes of butter in an electric skillet at 325 degrees.
Grind the bread in your food processor or blender to create breading for the chicken
See AlsoRedneck Toffee RecipePull out the chicken and dip it in the fresh crumbs
Cook in the butter, flipping once, until the chicken is golden brown and cooked through.
But don't OVER cook, you don't want dry chicken. It takes a bit of practice and knowing where the hot spots are, don't be afraid to move the chicken around in the pan.
When I think I'm don't I cut one open to test it, then pull the rest out.
Place them on a plate covered in paper towels to drain them a bit before serving.
Video
Nutrition
Calories: 470kcal | Carbohydrates: 11g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 155mg | Sodium: 514mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 1.1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
MY BIRTHDAY DINNER RECIPES
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
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Comments
matco64
Ashley, I absolutely love your blog. Your recipes are great and my family actually like the meals that I have made…
I have a question for you in regards to fried food. When ever I bread anything be it fish or chicken and everything in between, the breading always seems to come off during or after it has been cooked.
Do you have any suggestions that I can try so as to not lose the batter or breading?Reply
I HATE it when that happens! my tips – make sure the oil (or in this case butter) is hot before you add the chicken, cold oil is not good for breading. Also make sure the oil is full enough that the chicken won’t just sit on the bottom of the pan (and get stuck there) and only flip the chicken once.
We made this for dinner last night and dax declared it his new weekly must-have. Still one of my favorites.
Reply
mine too, I don’t make it nearly often enough
