Fried Chicken In Iron Skillet
Ingredients
- 3 large eggs
- ½ cup milk
- Coarse Sea Saltsalt (or caldo de pollo)
- Ground pepper
- 1/2 to 1 cup cup all-purpose flour
- 2 1/2 cups fresh breadcrumbs (see below)
- 1 cup cornmeal
- 1 cup vegetable oil
- 4 chicken breasts - sliced in half lengthwise (about 1 1/2 pounds total – 8pc)
Directions
- Chicken breast halves should be about ½ inch thick
- If not, put in Ziploc bag (leave open) and beat with iron skillet or rolling pin and flatten out
- In mixing bowl, whisk eggs, milk and teaspoon salt; let stand 5 minutes.
- Rinse and pat chicken dry with paper towels.
- In a large cast-iron skillet heat oil over medium heat
- In grocery bag add flour to the bottom and gradually add all chicken breast – keeping them covered in flour
- In a second mixing bowl, add breadcrumbs, cornmeal and salt (Caldo de Pollo is great)
- Coat floured chicken breast half in egg, shaking off excess
- Dredge in breadcrumbs, turning twice and patting both sides.
- Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned - about 4 minutes.
- I have a giant burner on my stove and it’s slightly less than medium for thorough browness
- Turn with tongs; cook until browned cooked throughout, approx. 3 minutes more (if browning too quickly, lower heat).
- Between batches, removce brown crumbs from the oil with a spoon.
- Drain chicken on paper towels and season with salt.