Best-Ever Boneless Fried Chicken
Source of Recipe
Cooking in Cast Iron (Berkley, $17.95 softcover)
List of Ingredients
Makes 4 servings
For the chicken:
1 1/2 cups flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
4 skinless, boneless chicken breast halves (11/2 to 13/4 pounds total)
1 cup buttermilk
3 to 5 cups corn oil, for frying
For the gravy:
1 cup canned chicken broth
3 chicken bouillon cubes dissolved in 1 cup boiling water
1/4 cup bourbon
Salt and freshly ground pepper to taste
Recipe
1. For the chicken: Place the flour, paprika, salt and pepper in a large
brown paper bag. Fold over the top of the bag several times to seal tightly;
shake to blend. Reserve 2 tablespoons flour mixture for the gravy. Add
chicken to bag, shake to coat evenly, remove, and shake off excess flour. 2.
Put the buttermilk in a bowl. Briefly dip each piece of chicken in
buttermilk, gently shaking off any excess. One by one, return chicken
breasts to the flour mixture and gently shake again to coat evenly. Place
chicken on a flat brown paper bag and let stand for 10 minutes.
3. Over medium-high heat, fill a deep 12- to 14-inch cast-iron skillet
halfway with oil and heat it to 350 degrees (measure temperature with a
deep-fry thermometer). Add chicken, cover with a lid, and fry for 4 minutes.
Remove lid, reduce heat to medium-low, and turn the chicken. Fry, uncovered,
until crisp and golden brown and the juices run clear when the thick flesh
is pierced with a fork, about 8 to 10 minutes.
4. Transfer chicken to a pan lined with paper towels to drain. Remove and
discard paper towels. Keep chicken warm in a 200-degree oven until ready to
serve.
5. For the gravy: Pour off all but 2 tablespoons of oil from the skillet.
Over medium-low heat, blend in the 2 tablespoons reserved flour. Cook,
whisking constantly, for 2 minutes. Whisk in chicken broth and bouillon.
Over high heat, bring to a boil, whisking steadily. Add bourbon, whisking
until thickened, about 2 more minutes. Season with the salt and pepper.
6. Serve chicken at once, passing gravy on the side.
Per serving: 1,003 calories, 43 grams protein, 27 grams carbohydrates,1 gram
sugar, 77 grams fat, 86 milligrams cholesterol, 913 milligrams sodium.
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