How to Fry Chicken Breast With Bones in Them

Create your flour and spice mixture -- along with a separate bowl for your milk and egg mixture. The flour and spices will coat the chicken after you have moistened it with your milk and egg mixture.

Turn your stove onto medium heat and place a large skillet on the burner.

Pour enough vegetable oil into the skillet to fill it about one inch.

Dunk the chicken breast into the mixture of milk and egg and then into the flour and spices mix. Some recipes recommend that you double dip your chicken back into the milk and then back into the flour for a crunchier coating.

Pick up the chicken with cooking tongs and gently place it into the pan. Do not drop the chicken into the pan because the oil will splatter and may burn you. Continue to place the remainder of your chicken breasts into the pan. Do not overlap the pieces of chicken, as they should not touch each other in the pan.

Place a lid onto your skillet and allow it to fry for about 15 minutes.

Remove the lid, using caution, and turn the chicken over.

Replace the lid and allow the chicken to cook 15 more minutes.

Remove the lid, turn the chicken one more time, and replace the lid.

Remove the lid and insert a meat thermometer into the thickest part of the chicken breast. The thermometer should read 350 to 365 degrees to ensure it is fully cooked.

Cover a plate with paper towels, remove the chicken breasts from the pan, and place them onto the plate. The paper towels will absorb the oil.