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Chicken Fried Chicken

December 20, 2012

I was feeling all cozy and chicken-creative so I’ve created this recipe with ingredients I have in my pantry.

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1 tsp unseasoned rice wine vinegar (or fresh lemon juice)
1/4 cup + 2tbsp olive oil
1 tbsp tarragon citrus (optional)
1 minced garlic clove
4-5 boneless chicken breasts
1/2 c all purpose flour

Split chicken breasts horizontally. Place them in a zip-sealed back and pound them until they are almost 1/4 inch thin. (Haha you probably thought I was going to say ‘thick’.)

In a small bowl, mix the 2tbsp olive oil, minced garlic, tarragon seasoning mix and rice vinegar. Slather it on both sides of the chicken and let it marinate in the refrigerator for up to 2 hours. Gah it smells so good. If you don’t have the tarragon seasoning, leave it out. It’s okay.

Remove the chicken from the refrigerator and rinse the marinade off so you’ll remove any of the chunky bits. Season chicken with Wash Park (or your favorite seasoning salt type (please graduate from Lawry’s to a big girl all season salt). Dredge in apf (that’s all purpose flour).

Heat the rest of the olive oil in a skillet. Pan fry the chicken until golden brown on each side.

This chicken is so tender and succulent.

Play with your chicken and adjust the seasonings in the marinade to meet the flavor profile for the rest of your meal. Need suggestions? Leave me a comment and I’ll reply!

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From → Recipes

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