Many people have asked me, “Doesn’t Shawn cook?” Well, folks, he does. And he does it pretty well. I just don’t typically share his recipes . . . something should be sacred, no?
But this recipe was too good not to chronicle and share. It’s perfectly crispy, juicy fried chicken. I love it made with boneless, skinless chicken thighs the best, but the breasts are good too — and a healthier option.
Looking for a baked version? Check out my Crunchy Oven Fried Chicken recipe. It’s delicious.
- Canola oil
- 2 eggs beaten
- 1 1/2 cups of milk
- 2 cups of flour
- 1 cup of breadcrumbs
- 1 tsp of garlic salt
- 1 tsp black pepper
- 1/2 tsp of paprika
- 1 lb boneless chicken
- Fill a large frying pan with about 1 inch of canola oil and heat on a medium burner.
- Beat eggs and milk in a large bowl.
- Place 1 cup of the flour in a second bowl.
- Mix the breadcrumbs with the remaining cup of flour in a large bowl. Stir in garlic salt, pepper and paprika.
- Rinse the chicken with water and then dredge in bowl of flour. Dip the chicken into the egg mixture and then into the breadcrumb/flour mixture. Repeat until all chicken has been used.
- Carefully place the chicken in the frying pan and turn chicken every 2 minutes. Salt lightly while cooking. Cooking time will vary -- continue this process until its cooked through and golden brown on the outside. (You can use a meat thermometer to ensure doneness -- or just slice into a thick piece to be sure that there is no more pink and juices run clear).
- Remove the chicken from the oil and place onto a plate layered with 2-3 paper towels to absorb excess oil.
recipe by Shawn Caron
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.