Fried Chicken Bowls

Ingredients

Mashed Potatoes, recipe below

2 Large Chicken Breast, boneless, skinless (about 1 lb.)

1� tsp. Kosher Salt, plus a pinch or two for the cooked chicken strips

1 tsp. Garlic Powder

1 tsp. Spanish Paprika

� tsp. Onion Powder

� tsp. Black Pepper, or to taste

� cup All Purpose Flour

� cup Milk

Canola or Vegetable Oil, for frying

10 oz. Frozen Mixed Vegetables, cooked to package directions

Cut each chicken breast in half, lengthwise (butterfly the chicken breast but go all the way through). Cut each piece in half, lengthwise to make two strips. One chicken breast will yield four strips. Repeat with the remaining breast.

In a small bowl, combine the salt, garlic powder, paprika, onion powder and black pepper. Stir to combine well, set aside.

Season the chicken strips on both sides with half the prepared seasoning mix. Reserve the remaining seasoning mix for the flour.

Add the flour to a shallow pan or plate. Add the remaining seasoning mix and combine using a fork. Set aside. Pour the milk in a medium bowl and set aside.

Working with one strip at a time, lightly coat it with the seasoned flour. Shake off excess, and then dip the coated chicken piece into the milk bowl, making sure the entire piece is moist.

Next, place the strip back in the seasoned flour mix, ensure the chicken is completely coated, and shake off excess. Set the coated chicken in a pan or plate that�s lined with parchment paper, it will prevent sticking. Repeat with the remaining chicken.

Discard any leftover flour and milk.

Pour enough oil in a large, heavy skillet to cover the entire bottom by about a � inch. Heat the oil over medium-high heat. When the oil is hot, but not smoking, add about half of the chicken strips to the skillet. Do not overcrowd the pan, fry the chicken in batches.

Fry the chicken strips for about 2-3 minutes per side until golden brown. Remove the chicken strips from the skillet and place them on a paper towel lined plate. Make sure the internal temperature of the chicken strips reach at least 165�F at the thickest part.

Sprinkle the chicken strips with a pinch of salt. Repeat with the remaining pieces.

More Instructions (Artickle Source) : Here

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