BREADED CHICKEN

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Instead of buying frozen processed so-called chicken, you can do it yourself quite simply with ingredients you probably have on hand.

First, start with your favorite cut of chicken. Legs, wings, thighs, breasts, bone in or out, skin on or off - whatever you like. As with any meat, I like to ensure that it's brought to room temperature before cooking.

For the breading, there are myriad types that can be used and it can be accomplished in one or several steps. Breading can be applied to pre-seasoned (and by that, I mean that you applied the seasoning yourself) chicken. Alternatively, the seasoning(s) can be mixed into the breading and applied to the chicken all at once.

If you would like a heavier breading, chicken can be coated in flour, dipped in egg, and then dredged in the breading mixture. This method of breading yields the best results when fried on the stovetop in a hot skillet with a thin layer of canola oil that just covers the bottom of the pan. If you want to use this method but would prefer healthier ingredients, substitute all-purpose for whole wheat flour and whole egg for egg whites.

For a lighter breading, you can forego the flour and egg and simply dredge the chicken directly in the breading mixture. For an even healthier result, chicken can be baked in oven on a baking sheet at about 375^oF for 30 minutes (time varies from one oven to the next and from one cut of meat to the next).

For the breading itself, the following is a list of items that can be used. You may choose to use only one of these for the ultimate breading, or you may find that a combination of two or more works best. Play around with variations. It will never be bad.

Breading suggestions:

Breading additions:

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