Quick Crispy Chicken
By modernsoutherncook on March 03, 2014
Sometimes you just want some delicious comfort food for a Sunday night dinner. However, when the thoughts of making a large batch of Southern Fried Chicken come to mind, I dread the process, not to mention that I am not the biggest fan of traditional fried chicken anyways. This recipe takes the stereotypical boneless, skinless chicken breast to a whole new level by marinading it in a milk bath, reminiscent of buttermilk, which will allow the meat to become very tender. If you have buttermilk on hand, simply replace the milk and leave the vinegar out. I very rarely keep buttermilk on hand because of this easy and quick replacement. By allowing the chicken to pan fry, you still get the crispy crust but the oven allows the excess oil to drip away while cooking the center of the chicken. I will be keeping this recipe on hand for quick meals as well as sandwiches and chicken biscuits!
Check out my recipe on Modern Southern Cook.
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