Beaten Fried Chicken? Yep…also known as “Paillard” Chicken, meaning chicken that has been pounded thin for a quicker cooking time resulting in a less dry result. Here in Kentucky we just call it “beaten” or “pounded”. This method is primarily used for thicker cuts of meats…when talking chicken, usually the thick chicken breasts.
Here’s how I made this juicy & tender soft crusted chicken…
I rinsed four boneless chicken breasts, patted them dry, and pounded them thin on a cutting board with a meat mallet and set them aside…
Next I poured some AP flour on a deep plate and added some pepper, salt, paprika and cayenne pepper to it, and set it aside…
Then I whisked together an egg and some buttermilk in a shallow dish…
I dipped the chicken in this order…
I started by dredging the chicken in the flour…
Then I dipped each piece in the buttermilk egg mixture…
Followed by placing each piece in the flour mixture again, and rolling it over to coat both sides and edges…
I placed the chicken in an iron skillet that was preheated with plenty of hot oil. I prefer to use solid Crisco shortening, but you can use vegetable or canola oil if desired…
I fried the chicken until it was golden brown on each side, about 4-5 minutes per side. I fried two pieces at a time, making sure I did not crowd the chicken in the skillet…
Once the chicken was cooked through, I transferred it to a plate lined with brown paper…Note: Using a piece of a brown paper grocery bag is excellent for draining chicken. A second option is to transfer the chicken to a wire rack over a baking sheet lined with paper towels. Do Not place chicken directly on paper towels. Paper towels not only soak up the grease but they draw the moisture from the chicken…
The result….tender, juicy chicken with a tender crust…
Get out the iron skillet and fry up some delicious juicy and tender chicken breast!!!
Soft breaded, juicy & tender fried chicken breast.
- 4 large chicken breasts, boneless
- 1 cup full fat buttermilk
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- Crisco solid shortening or vegetable oil
- Melt enough Crisco in a large iron skillet to come at least 1/2″ up the sides of the skillet. You don’t need as much oil as you do when frying regular chicken, since this is thin. Turn off heat.
- Rinse and pat dry the chicken breasts. Using a meat mallet, pound each chicken breast until about 1/3″ in thickness and set the chicken aside.
- In a shallow dish, whisk together the buttermilk and egg and set aside.
- In a shallow dish or deep edged plate, mix together the flour and seasonings.
- Turn heat to medium under skillet. Oil is hot enough when a tiny piece of bread browns quickly when dropped in the oil or a drop of water sizzles when dropped in the oil.
- Dredge chicken on both sides in the flour mixture. Submerge chicken in the buttermilk followed by transferring it to the flour again and coating both sides and edges with the flour.
- Fry chicken in hot oil until nicely browned on both sides and cooked through. Adjust heat under skillet if necessary.
- Transfer chicken to a wire rack over a cookie sheet lined with paper towels or to brown paper to drain.
- Serve warm or at room temperature.
- Fry chicken in batches, making sure chicken is not over crowded in skillet.
- If the oil temperature is too low, the result will be soggy-greasy chicken. If the oil is too hot, the outside coating will burn before the chicken is cooked through on the inside.
- Do not transfer chicken directly to paper towels for draining. Paper towels draw the moisture from the chicken in addition to soaking up the grease. Brown paper soaks up the grease only.
- Serving Size: 4