Boneless Fried Chicken

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5 whole chicken breasts, skinned, boned, and cut in small serving pieces
3 eggs
1 cup milk
1 teaspoon salt
Generous sprinkling of freshly ground black pepper
1 teaspoon poultry seasoning
1 box, 12-ounces, cornflakes, finely crushed
1/2 box, 10-ounces, Bisquick
2 cups peanut oil
Juice of 2 lemons

Prepare chicken pieces and set aside.

Thoroughly beat eggs with milk, salt, pepper, and poultry seasoning in a bowl or casserole dish large enough to hold the chicken. Soak the chicken in milk mixture and refrigerate for 2 hours.

Mix finely crushed cornflakes and Bisquick in a large plastic bag. Shake thoroughly and continue crushing and mixing until texture is a "beige-and-white-tweed."

Put the chicken, a few pieces at a time, into the bag and generously coat each piece with the mixture. When all pieces have been thoroughly coated, refrigerate chicken again for 2 hours.

Heat peanut oil in a large heavy skillet. A piece of bread dropped into the oil will turn golden brown when the temperature of the oil is just right.

Fry chicken approximately 4 minutes on each side, turning once with tongs. Remove chicken pieces from the skillet with tongs and drain on paper towels. Sprinkle lemon juice over chicken before serving.