Chicken Fried Chicken

 

Crispy Crunchy and so moist and tender this Chicken Fried Chicken melts in your mouth for real and so good.

Ingredients
1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 tsp powdered garlic, and onion powder both
1/2 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging with 3 tb cornstarch added for crispness
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces (pounded thin)
1/3 to 1/2 cup oil, for shallow frying

Directions

Preheat the oven to 350 degrees F.

First Season the dried bread or crumbs in a food processor with the thyme,  1/2 teaspoon salt, and pepper, garlic powder and onion powder. 

Add cornstarch to flour and mix up

With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately