chicken fried.

In case you haven’t figured it out yet, I’m a Southern Belle or Texas Gal — just depends on which horse you’re riding for the day! 🙂 (Just teasing — we only ride horses to sport our latest Ralph Lauren purchases and when we need to give our big SUVs a rest.)

That being said, I “rock out” to the latest and greatest of Britney, Gaga, George Strait and the Zac Brown Band! (FYI: those last ones are country bands.) I LOVE the Zac Brown Band and their hit “Chicken Fried” reminds me of summer… I’m still clinging onto the last little bits of summer in between bites/sips of all things pumpkin.

Dinner tonight is oven-fried chicken in honor of the little song that won’t get out of my head! 🙂 (Hint: oven-fried means less calories!)

Need:
Chicken breasts
Panko (Japanese breadcrumbs — it comes in a box and you will only use about an eighth)
2 eggs
EVOO/Veggie oil
Oven at 400 degrees

Hollyized Steps:

Place a sheet of parchment paper onto a cutting board. Throw on the chicken breasts — leave a good amount of separation since you will (monster) mash them with a tenderizer. Then top with another sheet of parchment paper to prevent making a huge e. coli happy mess.

Next, set up a little dipping station next to your stove. In one flat container beat the two eggs and fill the next one with the Panko. (You can purchase little tins at Williams-Sonoma for this but I think tupperware works just fine. Plus, with all the kitchen gadget shopping, I need to leave SOMETHING to register for when I get married!)

Add some oil to your frying pan and leave on medium to high heat. Let the oil get hot before you add in the chicken — the pan will start crackling at this point.

Then add in the chicken! Let each side sizzle for about 2-3 minutes. Then slap both breasts onto a cookie sheet and bake for about 15-20 minutes. (You may want to lay the chicken onto paper towels before you add it to the cookie sheet to help absorb some of the oil before you bake it.)

Serve with some sides — I used salad and some leftover wheat pasta to complete my Southern Belle Supper. 🙂 That was so EASY you will even have some time to dance around to “Chicken Fried!”

Print Recipe

chicken fried

Course: Main Course

Ingredients

• Chicken breasts
• Panko (Japanese breadcrumbs — it comes in a box and you will only use about an eighth)
• 2 eggs
• EVOO/Veggie oil

Hollyized Steps:

• Oven at 400 degrees
• Place a sheet of parchment paper onto a cutting board. Throw on the chicken breasts — leave a good amount of separation since you will (monster) mash them with a tenderizer. Then top with another sheet of parchment paper to prevent making a huge e. coli happy mess.
• Next, set up a little dipping station next to your stove. In one flat container beat the two eggs and fill the next one with the Panko. (You can purchase little tins at Williams-Sonoma for this but I think tupperware works just fine. Plus, with all the kitchen gadget shopping, I need to leave SOMETHING to register for when I get married!)
• Add some oil to your frying pan and leave on medium to high heat. Let the oil get hot before you add in the chicken — the pan will start crackling at this point.
• Then add in the chicken! Let each side sizzle for about 2-3 minutes. Then slap both breasts onto a cookie sheet and bake for about 15-20 minutes. (You may want to lay the chicken onto paper towels before you add it to the cookie sheet to help absorb some of the oil before you bake it.)
• Serve with some sides — I used salad and some leftover wheat pasta to complete my Southern Belle Supper. 🙂 That was so EASY you will even have some time to dance around to “Chicken Fried!”