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YAFT: How do I fry some Chicken

M

Mookow

Lifer
Alright, I've got some boneless, skinless chicken breasts thawing right now, and the question is:
How should I prepare them?

I have a grill, stove top, and oven. My fridge is somewhat depleted (no BBQ sauce, which is what motivated me to make this instead of grilling them up with some BBQ), and I dont want to make a trip to the store, though I will if it proves necessary. So, aside from BBQ, how would YOU make this chicken?
 
Originally posted by: Mookow
Alright, I've got some boneless, skinless chicken breasts thawing right now, and the question is:
How should I prepare them?

I have a grill, stove top, and oven. My fridge is somewhat depleted (no BBQ sauce, which is what motivated me to make this instead of grilling them up with some BBQ), and I dont want to make a trip to the store, though I will if it proves necessary. So, aside from BBQ, how would YOU make this chicken?
Click to expand...

Marinate it in Italian dressing, with a few onions, peppers, tomatoes, then grill it.
 
Originally posted by: Konigin
Marinate it in Italian dressing, with a few onions, peppers, tomatoes, then grill it.
Click to expand...

Hmmm... I do have plenty of italian dressing... maybe I'll do that


However, while I wait for it to thaw, I'm more than open to other suggestions
 
It would be easier if you could list what you have in your fridge to work with.

But if it were me:

Fry chicken breast with olive oil and minced garlic, slice and serve over a bed of fettucine alfredo.
 
Take thawed chicken breast, dip in flour, then dip in scrambled egg, then dip in bread crumbs. Fry with 1" canola oil. That's good eatin
 
Do you happen to have some cream of mushroom soup in your kitchen? Easy way is to cook chicken breast.

1) sprinkle chicken with black pepper and salt.
2) grill chicken.
3) prepare thick cream of mushroom sauce. (heat it up and add little water)
4) pour sauce on chicken
5) stuff yourself
 
Ingrediants:
Chicken (cut it however)
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs


What 2 Do:
1 Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
2 Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
3 Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.

If you don't like it, Then I'll be a banned! (Get it, damned...banned?) 😛
 
OK, found out the neighbors borrowed all my fscking charcoal. I'm not a happy man.

However, I've got a good iron skillet, but never used to for chicken. Advise, please.

PS: No breadcrumbs 🙁 , but I do have plenty of olive oil, and a lot of different seasonings
 
Originally posted by: Mookow
OK, found out the neighbors borrowed all my fscking charcoal. I'm not a happy man.

However, I've got a good iron skillet, but never used to for chicken. Advise, please.

PS: No breadcrumbs 🙁 , but I do have plenty of olive oil, and a lot of different seasonings
Click to expand...

Have bread and a food processor?
 
Originally posted by: Hayabusarider
Originally posted by: Mookow
OK, found out the neighbors borrowed all my fscking charcoal. I'm not a happy man.

However, I've got a good iron skillet, but never used to for chicken. Advise, please.

PS: No breadcrumbs 🙁 , but I do have plenty of olive oil, and a lot of different seasonings
Click to expand...

Have bread and a food processor?
Click to expand...

neither
 
Originally posted by: Hayabusarider
Your not making this easy son. 😀

Do you have wine and or chicken stock?
Click to expand...

I'm not? I'd be eating now if it werent for my neighbors

No wine... I do have some canned chicken broth and some chicken boullion (I think)
 
soak in milk.

season 1 cup of flour with teaspoon of salt, pepper, 1/2 teaspoon baking soda, and what ever other seasons you got laying around (ie cayenne, italian, etc...

drop 1 peice of chicken in flour mix. cover entire peice, shake off excess flour.

add to 1/2 inch hot oil. (oil should bubble when you add a bit of flour to it).

cook until bottom side is golden brown, flip 1-2 times depending on thickness of chicken.

 
Originally posted by: yamahaXS
soak in milk.

season 1 cup of flour with teaspoon of salt, pepper, 1/2 teaspoon baking soda, and what ever other seasons you got laying around (ie cayenne, italian, etc...

drop 1 peice of chicken in flour mix. cover entire peice, shake off excess flour.

add to 1/2 inch hot oil. (oil should bubble when you add a bit of flour to it).

cook until bottom side is golden brown, flip 1-2 times depending on thickness of chicken.
Click to expand...

Sounds like a winner (aka I have all ingredients, though the milk may be suspect). How high should I set the flames to get the oil hot enough?

EDIT: aprrox how long per side for 1.25" thick chicken?
 
Originally posted by: Mookow
Originally posted by: yamahaXS
soak in milk.

season 1 cup of flour with teaspoon of salt, pepper, 1/2 teaspoon baking soda, and what ever other seasons you got laying around (ie cayenne, italian, etc...

drop 1 peice of chicken in flour mix. cover entire peice, shake off excess flour.

add to 1/2 inch hot oil. (oil should bubble when you add a bit of flour to it).

cook until bottom side is golden brown, flip 1-2 times depending on thickness of chicken.
Click to expand...

Sounds like a winner (aka I have all ingredients, though the milk may be suspect). How high should I set the flames to get the oil hot enough?

EDIT: aprrox how long per side for 1.25" thick chicken?
Click to expand...


Chill the batter in the frige for an hour so that it gets thicker. I found this method useful because the batter stayed on better when you cooked the chicken.

-psianime

 
Ok, we can do this.

It is best if you pound the chicken thin. In any case, salt and pepper both sides of the chicken. Cast iron holds heat like a magnet holds iron, so heat the pan, but no more than medium high. When put in some oil and saute the chicken, for about 2 or 3 minutes a side, if you pounded it. Remove the chicken and deglaze the pan with chicken stock. Add some tarrigon, and scrape the brown goodness off the bottom of the pan. When the now sauce has reduced by half or so, remove from heat. Add a tablespoonful of butter to finish the sauce, then place the chicken in the pan to rewarm it. Pan should still be hot enough for that. Plate and sauce. You are done.
 
Originally posted by: Mookow
Originally posted by: yamahaXS
soak in milk.

season 1 cup of flour with teaspoon of salt, pepper, 1/2 teaspoon baking soda, and what ever other seasons you got laying around (ie cayenne, italian, etc...

drop 1 peice of chicken in flour mix. cover entire peice, shake off excess flour.

add to 1/2 inch hot oil. (oil should bubble when you add a bit of flour to it).

cook until bottom side is golden brown, flip 1-2 times depending on thickness of chicken.
Click to expand...

Sounds like a winner (aka I have all ingredients, though the milk may be suspect). How high should I set the flames to get the oil hot enough?

medium heat. oil should be just hot enough to sizzle a bit of flour.

EDIT: aprrox how long per side for 1.25" thick chicken?
Click to expand...


1.5 inch peice of chicken is pretty thick, see if you can flatten it a bit. Otherwise, make sure you oil isn't TOO hot and cook each side 5 minutes 2 x's (20 minutes total). You can guage the doneness by the firmness of the chicken. if it is soft like your cheek then it isn't done. firm like the side of your nose and it is probably done.
 
You must be getting hungry, seeing as how its taken about 1.5 hours to decide just how to cook chicken.

I hear this new thing called google.com rules!
 
Originally posted by: SammySon
You must be getting hungry, seeing as how its taken about 1.5 hours to decide just how to cook chicken.

I hear this new thing called google.com rules!
Click to expand...

I was also letting it thaw...

Alright, I've got some boneless, skinless chicken breasts thawing right now
Click to expand...
 
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