Can i make fried chicken with boneless skinless chicken ?

Question

Can i make fried chicken with boneless skinless chicken ?

Answer 1

yes.  you can fry any kind of chicken.  

you could bread it if you want.

or keep the heat low and let it cook through slowly.

Answer 2

great question.  I have wondered this myself for many years.

Answer 3

yep...

Cornflake Fried Chicken

1 (6- to 8-ounce) skinless boneless chicken breast

1 large egg

1/4 cup milk

1 1/2 cups cornflakes

1/3 cup vegetable oil

Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.

Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.

Heat oil in a small nonstick skillet over medium heat until hot.

Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.

Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.

Serve with: smashed potatoes and peas

Hope this helps! =)

Answer 4

Sure, just cook them at a lower heat, since they're not as juicy as chicken with bone in.  And they will cook faster because of the same thing.  Very good and smaller portions so you don't feel so bad having them.

Answer 5

You certainly can.

My favorite thing to do with boneless/skinless chicken b*****s is to dip in egg beaten w/s&p & emeril seasoning, and then in ground up pecans & bake 'em up - serve with honey mustard dipping sauce Mmmm Mmmmm

Answer 6

Yes! I always use boneless for my fried chicken. Here is a recipe for Cajun Fried Chicken (or Pork) that I absolutely love. The key to good fried chicken is the self rising flour. That's what most of the restaurants use to get the coating to puff up.

Cajun Fried Chicken or Pork

4-5 boneless chicken b*****s, boneless pork chops

1 cup of self-rising flour, unsifted

1 tsp garlic salt

1 tsp cayenne pepper

1tbs Dijon mustard

1/3 cup Tabasco

¼ cup water

1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:

Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.

Answer 7

Yes... you'll be making something similar to chicken tenders... but the answer is yes.  It will cook quicker too.  Overall, you will get tasty results.

Answer 8

it is ok without bones but you need the skin to make it crispy

Answer 9

Absolutely!  All you need to do is dip the chicken in milk, then the breading and then fry.  

Answer 10

FRIED BONELESS CHICKEN

2 c. flour

1 tbsp. oil

1 egg

2 tsp. baking powder

1 1/2 c. water

1 1/2 lbs. boneless chicken

4 c. oil

Mix all ingredients with a hand mixer. Cut chicken into strips 1/4 inch thick. Dip chicken into batter. With a big spoon pick up chicken with extra batter. Heat oil very hot for deep frying chicken. When oil is hot enough put chicken in oil with extra batter, will form around chicken. When color is light brown to medium brown chicken is done. It takes around 10 minutes. Must watch chicken so you don't over cook. It comes out crisp and not oily. Place on paper towels.

BONELESS BUFFALO STYLE CHICKEN WINGS

2 1/2 lbs boneless chicken b*****s or tenderloins

2 cups Frank's Red Hot Sauce

1 1/2 cups butter

oil

2 cups flour

1 tablespoon pepper

4 eggs

9x11" baking pan

medium sized sauce pan

frying pan

1 gallon zip lock bag

bowl

foil

Use chicken tenderloins for this recipe because they come about the perfect size. If using boneless b*****s cut into thirds. No matter what you're using, make sure the chicken is well thawed.

Crack the eggs into a bowl and mix them to an even consistency. Soak the chicken pieces in the eggs for about ten minutes.

Put the pepper and flour into a 1 gallon zip lock bag and mix them together, then put all the chicken into the bag. Close the bag blowing as much air into the bag as possible. Shake the bag until all the chicken is coated in the flour/pepper mixture and pour into a bowl.

Pour about a half inch of oil into a frying pan letting it sit until it's nice and hot. I usually turn the element on med/high and it takes about 5 minutes to get up to temperature.

With tongs, place four or five pieces of chicken into the oil at a time, browning each side. It usually takes about four minutes per piece, per side.

After each piece is finished frying, set aside on some napkins to cool and the excess oil can be absorbed.

In a medium sized saucepan, melt the butter. When the butter is melted, pour in the Frank's Red Hot Sauce. This recipe is for a medium spice but you can change that by adjusting the amount of Hot Sauce.

Take all the fried chicken and place in a 9x11" baking pan, arranging them side by side. Pour the butter/hot sauce mixture over the chicken and cover with foil.

Bake at 350°F for about 45-60 minutes, depending on how tender you would like the chicken.

hope these help.                good luck and enjoy.