Tony Stearns > wrote:

> I was just wondering if anyone has any suggestions on the best way to
> fry skinless boneless chicken for sandwiches on a 6 inch roll. I was
> taught to just dip the chicken in egg, clean it up a bit, then stick it
> in flour, cover it in flour, then fry it in hot canola oil. Any other
> ideas for me.. thanks in advance.

Tony, please turn off your graphical signature and HTML when you post
to newsgroups. This is a text only newsgroup.

To answer your question, I prefer to go with a healthier method to prepare
chicken breasts. I marinate boneless skinless chicken breasts over night, or
for as long a period of time as I can spare, but not more than overnight.
My marinade might vary. Right now, I have a bottle of a commercial brand of
balsamic vinegar dressing so I have been using that as my marinade. Other
times, I mix up a little vinegar, soy sauce, and a few ounces of wine with
some freshly ground black pepper and garlic powder to use as a marinade.

When I am ready to start cooking the chicken, I heat up a non-stick fry pan,
put in a capfull or two of olive oil, and I cook the chicken in the olive
oil for a few minutes per side. As soon as I place the chicken in the pan, I
sprinkle some freshly ground pepper, garlic powder, and dried oregano over
the chicken as it is cooking. I sometimes will add in a small can of diced
tomatoes to the chicken, but that's not something I do often.

This method workes well for me. I eat the chicken with some rice or pasta,
not as a sandwhich, but it would work fine for sandwhiches and its fairly
healthy and tasty.

Tony Stearns wrote:
> I was just wondering if anyone has any suggestions on the best way to
> fry skinless boneless chicken for sandwiches on a 6 inch roll.

When I fry chicken, I usually heat up some olive oil in a frying pan.
Next I add the chicken straight in, i.e. no eggwash or breading. Fry
until cooked through, at least 160 degrees Fahrenheit, and slightly brown.

--
John Gaughan
http://www.johngaughan.net/