My Southern grandmother made the world's best fried chicken, and I used to make it her way (never turned out as good as hers, of course). But then a few people came into my life who don't like bone-in chicken (or dark meat) and will only eat boneless skinless chicken breasts.
How about you? Do you prefer bone-in or boneless chicken? Dark or white meat? Either is fine with me, as long as there's plenty of Grandma's cream gravy!
1 teaspoon salt
3/4 teaspoon hot sauce (I use Tapatio)
2 pounds boneless skinless chicken breasts, cut into 16 pieces
1 tablespoon cornstarch
1 1/2 teaspoons paprika
1 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon thyme leaves
1 1/2 cups milk
3/4 cup lower sodium chicken broth
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt