For the chicken coating:
  • 1 c Better Batter All-Purpose Flour
  • 1 Tbl salt
  • 1 Tbl ground pepper
  • 3 lb boneless, skinless chicken breasts (or thighs, tenders, wings, etc), cut into bite-sized pieces for boneless chicken
  • 2 c cooking oil of your choice (I use vegetable oil)
Sauce variations: Garlic Parmesan: 1/2 stick unsalted butter, 2 Tbl minced garlic, 2 Tbl chopped fresh parsley, 2 Tbl grated Parmesan cheese (add cheese just before serving, not to the saucepan or it will melt and get goopy) Honey Barbecue: 1/2 - 3/4 c barbecue sauce, 2-3 Tbl honey Buffalo: 1/2 - 3/4 c hot sauce, 3 Tbl unsalted butter


Heat the oil. Pour cooking oil in a large nonstick saute pan and heat over medium-high until shimmering. Prepare the chicken. Pour the chicken pieces, flour, salt, and pepper into a zip top bag and seal the bag. Gently shake the bag to coat evenly. Fry. Once oil is heated, carefully remove chicken pieces from the bag one piece at a time, shaking off excess flour before putting chicken into the pan to fry. Continue to add chicken pieces until pan is full, but not crowded. Cook, turning often with tongs, for 5-6 minutes or until chicken is just cooked through and barely beginning to turn a golden color. If you fry the chicken until golden brown, it will be tough and hard to eat. Remove cooked chicken to a paper towel-lined plate and repeat with remaining chicken pieces. Make the sauce(s). Combine the ingredients listed for any one of the sauce recipes above, whisking to combine in a saucepan over medium heat. Add some or all of the just-cooked chicken and fold to coat in the sauce. Serve hot. Adapted from Love Simple Cooking