Chicken Fried Chicken Recipe

Directions

Place garlic powder, onion, celery and chicken bouillon granules in a small bowl. Stir in salt, paprika, rosemary, basil, oregano and basil.

Heat vegetable oil in a large skillet over high heat. Fry chicken wings for 2 to 3 minutes on each side, turning frequently. Remove from pan and set aside.

Stir chicken broth into the skillet; reduce heat to low, and add chicken, oil and basil. Mix well, and cook for 5 minutes. Add chicken and chicken, stirring well. Allow chicken to cook 1 minute. Remove rice from pan and sprinkle with sliced mushrooms and serrano pepper. Add chicken and broth mixture to pan, bring to a boil, then reduce heat to medium. Simmer, stirring constantly, for 11 to 13 minutes.

Meanwhile, in a small bowl, mix flour, salt and paprika. Mix over a medium bowl. Mix in rosemary, basil, oregano and basil.

When chicken is cooked, place chicken breasts, with bones removed, into a shallow dish. Add water cream and egg mixture and mix just enough to coat.

Return chicken breasts to pan and cook for 2 minutes on each side, flipping once, until golden brown. Transfer breasts to a plate. Heat oil in skillet or wok over medium heat.

Drain chicken mixture off of bones and shred into large pieces. You might want to discard bones, but you can use your hands to keep them. Season with chicken bouillon and salt, and stir all together. Dredge in flour, and mix together. Place chicken breasts into pan with legs in.

Bring pan to a boil and cook for 5 minutes, or until chicken is cooked through and juices run clear. Remove breasts from pan and place in serving dish. Top with mushrooms, serrano pepper and chicken bouillon mixture.