Fried Chicky Chicky is our family’s favorite fried chicken recipe. It’s tender, crunchy, and juicy…the way fried chicken is supposed to be.
In Honor of Tootsie
Most southern folk know how to make fried chicken and have a recipe they call their own. I call mine Fried Chicky Chicky because that’s what my dog, Tootsie, loved to hear when I made her favorite dish.
“Hey Tootsie…you want some Fried Chicky Chicky?” Ummm…you betcha!
We had to say goodbye to our sweet Tootsie this week, and although it was heart-wrenching, I wouldn’t trade anything for the 14 years we had together. She loved all of us, but had a special bond with our son.
Tootsie was an amazing dog…especially at the beach, where she loved to dig for crabs, tackle footballs, and ride the waves. 🙂
What’s Special About This Recipe
Six years ago, Tootsie suddenly went blind and deaf. She acquired SARDS disease, which sometimes happens to long-haired dachshunds. Because my husband and I loved her so much, we chose to care for her even though she was severely handicapped. Although it was difficult, I’m very grateful we have those years packed full of memories.
So, in honor of Tootsie, today’s recipe is all about her favorite treat….fried chicken. Don’t worry, Tootsie didn’t eat fried chicken very often, but when she did, her tail wagged harder than ever!
This recipe has evolved over the years to include panko bread crumbs because they have a great crunch. I also like to fry in butter now, but you can use whatever oil floats your boat. I’ve used everything from coconut to olive oil and it all works well. But today, I’m a butter girl.
Why You’ll Love This Fried Chicken
Fried chicken is the quintesential southern food and for good reason. I’ve never eaten chicken any other way that has given me as much satisfaction.
You know what I’m talking about. Golden crunchy skin, seasoned to perfection, surrounding those plump and juicy chicken tenders…it’s lip smacking good!
I tried to make it healthy by adding sautéed carrots and spinach. Well, the chicken looks healthier next to the veggies, don’t ya think? I should get some points for that. 🙂
When I’ve got all the time in the world, I marinate the chicken tenders in buttermilk for a couple of hours ahead of time. Talk about fork-tender! But, this chicken is still delicious just the way it is…and only takes 25 minutes from start to finish. Yee Haw!
Tootsie would have loved it. I hope you do too.
More Chicken Recipes to Love
- Lemon Butter Chicken
- BBQ Chicken Patties
- Sheet Pan Chicken
- Crunchy Parmesan Chicken
- Lemon Chicken Spaghetti
Fried Chicky Chicky
*See notes in blog post for detailed tips, photos and instructions.
- 2 eggs beaten
- ¼ tsp. garlic salt
- 2 cups Panko bread crumbs
- 1 Tbsp. dried Italian herb seasoning
- ¼ tsp. pepper
- ½ tsp. garlic salt
- 1 lb. chicken breast tenders
- ½ stick butter
- Beat eggs and garlic salt together in a large bowl.
- In a separate bowl, mix Panko crumbs, dried herbs, pepper and garlic salt.
- Dredge the chicken tenders in egg mixture, then in bread crumbs until coated well.
- Melt butter in a cast iron skillet on medium heat.
- Add chicken to skillet one piece at a time.
- Turn chicken after it browns on one side.
- Cook for about 15 minutes until tender and golden brown, turning from time to time.
- Drain on paper towels.
- Any oil will do, but butter gives this chicken a wonderful flavor. Add more butter if the skillet gets dry.
- Another skillet will work, but cast iron helps seal in the crunch.
Nutrition info is an auto generated estimate.
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