Old Bay Seasoned Fried Chicken Breasts

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This recipe was originally posted to another site in 2010. ORIGINAL DESCRIPTION:I wanted to do something different with Fried Chicken, so I used Old Bay as my seasoning and it seemed to work out just fine. The time it takes for this to soak is not included in the prep time, so please plan ahead if you are making this recipe.If desired when frying chicken, sprinkle with extra Old Bay Seasoning. As with my recipes, adjust to your own tastes. :) Submitted to " ZAZZ " on 11/6/13. " Keep Smiling :)"

Original recipe yields 2 servings
OK
  • BRINE
  • COATING MIXTURE
  • EXTRA INGREDIENTS

Nutritional

  • Serving Size: 1 (372.8 g)
  • Calories 975.1
  • Total Fat - 66.4 g
  • Saturated Fat - 12 g
  • Cholesterol - 234.3 mg
  • Sodium - 294.9 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 5.2 g
  • Sugars - 5.4 g
  • Protein - 56.6 g
  • Calcium - 202.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl large enough to hold chicken, mix together brine ingredients.

Step 2

Pierce chicken pieces several times with fork so brine can soak into chicken.

Step 3

Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).

Step 4

Combine egg and milk, set aside.

Step 5

After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.

Step 6

Preheat oil in skillet over medium heat.

Step 7

Then dip chicken into egg/milk mixture.

Step 8

Coat again in Coating Mixture.

Step 9

Heat oil in skillet until hot,but not smoking add chicken and sprinkle remaining Old Bay over each piece.

Step 10

Then fry until desired doneness is reached, about 6 to 8 minutes for each side.

Tips & Variations


No special items needed.

Related

Jay

Made this last night for dinner and we liked it. It was juicy but very spicy, so make sure you adjust your spices according to how you like your chicken. Next time I will reduce the amounts.

review by:
(10 Nov 2013)