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Real Food Mess-Free Fried Chicken

Inspired by 100 Days of Real Food on a Budget

Author: Steph Jenkins
Ingredients
  • 1 1/2 lbs boneless, skinless chicken (thighs, breast, or tenders)
  • 1 cup pickle juice
  • 1-2 eggs
  • 3/4 cup whole wheat flour (1 cup if you're making nuggets)
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • pinch cayenne
  • 3/4 tsp salt (1 tsp if you're making nuggets)
  • 1/4 tsp black pepper
  • Oil, for cooking (we use avocado)
Instructions

  1. Optional: Place chicken on a plate and cover with parchment paper or plastic wrap. Gently pound it with a meat mallet until the chicken is an even thickness.

  2. If you are making nuggets, cut the chicken into 1-2 inch portions. If you are using tenders, leave them as-is.

  3. Place chicken in the container and pour pickle juice over it. Cover the container and let it sit at least 1 hour, preferably overnight.

  4. Crack one egg and pour it into a loaf pan. Mix it with a fork or whisk.

  5. Combine the flour and seasonings in another loaf pan.

  6. Use this method to prevent mess and clumpy fingers: with one hand, dip and coat the chicken in the egg. Then move the chicken to the flour pan. Use your other hand to coat the chicken in flour and transfer it to a pie pan or large plate.

  7. Repeat until all the chicken is coated. Use the additional egg if necessary.

  8. Heat a pan over medium heat. Add 3-4 tbsp oil (enough to cover the bottom of the pan). Let it heat for 1-2 minutes. Use tongs to place the chicken in the pan. Do not crowd the chicken.

  9. Cover the pan with the splatter screen and cook for 3-4 minutes.

  10. Remove the screen and use the same pair of tongs to turn the chicken. If it seems to be cooking unevenly, move the underdone side closer to the middle (the hottest part) of the pan.

  11. Cover the pan with the splatter screen and cook for another 3-4 minutes.

  12. Remove the spatter screen and use a clean pair of tongs to transfer the chicken to a plate lined with paper towels.

  13. Serve immediately with a big salad or your favorite sides and enjoy!

Recipe Notes

Budget-Friendly Tip:

Use chicken thighs and cut them into strips or nuggets.

Flour Tip:

White, whole wheat, and spelt flour works great for this recipe! If you are gluten free, use your favorite gluten-free flour or gluten-free bread crumbs.

Make-It-Easy Tip:

Use chicken tenders! Tenders cook quickly, you don't need to cut them into nuggets, and they're our favorite way to make this recipe.