Preparing to Make a Fried Chicken Recipe

Video Transcript

"Hi! I’m Louis Ortiz on behalf of Expert Village and today I’m going to show you a basic breading procedure for a boneless skinless chicken breast. This is the chicken breast as I said off a whole chicken which I cut off and this flap under here is what a lot of people call the chicken tender, okay and it is called that for just that very reason. Alright so I’m going to take my utility knife here and just kind of cut this off and we’ll fry him, I tend to like to cut these into smaller pieces just because you get a much more even cooking process, a quicker cooking time, smaller pieces are a lot easier to eat so when you’re doing this at the house you can cut it however you want. Again I’m going to take my utility knife here and just make some even cuts so that these pieces are symmetrical and I want them to be pretty much the same size so that they’ll all be done at the same time, so that way as I’m frying them I won’t have to guess it’ll all be finished. Alright so we got some nice chicken finger here they’ll be nice and tender when we fry them. Now if you saw the previous video you see that I got a three part breading station here and what I got is all purpose flour first, I got a milk and an egg wash here which is just low fat milk with one egg beat into it and I mix that egg and beat it until the milk and the egg came together and restall one color that’s what we’re after and then I just go some store bought bread crumbs here, it’s just a garlic and herb mixture I believe. Now I like doing this simply because the seasoning needs to be directly on the protein item and it comes out a lot better than you just trying to put on all your seasonings in your flour which a lot of people do and a lot of times you’re just kind of wasting your seasonings that way because they get lost in all that flour. I got some black pepper here so we’re going to just do an even coating on those and then I got some real good sea salt here in my salt grinder, so we’re going to grind some sea salt over the top of them and we’re going to flip these over and do the same thing some more garlic salt here, some more pepper and one more time with the sea salt grinder. So we got our season chicken strips and put those in the flour first, again this is just all purpose flour and nothing special and we’re going to go into our milk and egg wash get those coated, I’m not going to just let them sit there and drown but I want to drip off the excess as well and then go straight into your final breading and I tend to just kind of shake this around over the top of them unless you have to touch in the batter cause you don’t want some fingerprints in there because that’s going to allow the grease to get up underneath your breading or your oil to get up underneath your breading whatever you’re cooking in and it’s just a lot nicer and prettier presentation with the product without the fingerprints and the dents in it so you just have to go about this gently get a nice even coating on there. And that’s what you’re finished product will look like, a nice even color, nice even coating on these guys and we’ll come back here in a little bit and show you how to fry these guys up."