I didn't have fried chicken for almost a year after going gluten free. In fact, it took me months and months to venture into anything resembling a wheat substitute. I'm grateful for that- it kept my standards intact while I read and learned- but, often, I find that a technique is so intuitive, versatile, and delicious that I wonder why it took me so long. This fried chicken breast has been showing up on my plate over and over, and I think it's high time I share it with you.
Ingredients:- Salt
- A small handful of Seasoned Panko, Rice Chex or similar, or Crackers per person
- Chicken, about half a pound per person
- Lard or other animal fat, high-smokepoint oil, or ghee
Special Equipment
Hammer (optional)
Time
No more than 30 minutes
Instructions
If you haven't bought thin-cut chicken breasts, run your knife through your chicken, longways, to reduce the thickness by half. Put the pieces in a plastic bag, squeeze out the air, seal it, and bang out the chicken to about 1/4" thick, using a heavy hammer or a can. Dry the chicken thoroughly with paper towels. Sprinkle the chicken with salt (remember that it's very thin, so use a lighter touch than usual). If you're using cereal or crackers, grind them up in a food processor or smash them with your hammer, and add spices if desired. Spread the panko, cereal, or crackers over the chicken, and press in with your fingers.
In a pot or pan just big enough for the chicken, heat a handful of lard over medium-high heat until the oil feels warm when you hold your hand a couple inches above it. If you aren't sure, drop a couple panko crumbs into the oil, or cut off a small piece of chicken and test it out. Fry the chicken for a few minutes on each side. Serve immediately, or place into an oven that's been preheated to the lowest setting.
(If you're curious, the chicken pictured is drizzled with cream that's been simmered with sauteed spring onions and mushrooms, and served over steamed basmati rice)
Anybody out there?
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