Frying full chicken breasts is usually a problem because lean breasts tend to dry out by the time they cook all the way through. This results in a dry, chalky texture that no one likes. Thankfully, I just discovered a method that allows frying full breasts in a matter of minutes and the meat comes out exceptionally tasty, tender and juicy.
What makes this fried chicken breast so special?
There are three things that work together in this recipe to create an amazingly tender and juicy fried chicken breast. The best part is that you can cook it whole in a matter of minutes.
What to serve this fried chicken breast with?
My absolute favorite side dish for this chicken breast is simple mashed potatoes. Just boil some potatoes, drain, leaving about two tablespoons of liquid behind. Then add some butter, salt and pepper to taste, and mash with a fork. You want some chunks in you mashed potatoes, that will make them much better. While this is not necessary, but you cam make them even better by adding bacon bits, sauteed onions and/or mushrooms, and fresh chopped herbs. Another side dish that I love with these chicken breasts is smothered cabbage. Oh my, these two go so well together. Hungarian sauteed potatoes will make a great accompaniment too. A leaner choice would be a mixed vegetable stir-fry that is very quick to prepare, roasted vegetables, or roasted beets with carrots and feta.
