"Clean" Fried Chicken
Replies
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Just rub spices on it and fry it! No breading!0
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Go to www.makedinnereasy.com and search for the recipe oven fried chicken. Substitute whole wheat bread crumbs if you want. It is delicious and much healthier.0
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I boil mine in a bit of water and flavoring.
moist! =]0 -
Just add your seasoning and "fry" it in a nonstick pan ... or if you have a george foreman grill use that, even better!0
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Highly Ironic that you replied about making fried chicken, and your tag line is "shake and bake."
We made some yummy fried chicken with spices and fried it as well- just be sure to measure your canola or olive oil before you start cooking in it. I find that cooking only one side in breadcrumbs really limits the number too (ie: dip one side of chicken in bread crumbs, fry that side, and then the other. It's still YUMMY, but less damning to your calorie total for the day.
Stacey0 -
Sorry, just read it again and said your oven died, disregard my post!0
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Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.0 -
I learned in my Nutrition class last night that it's not a very large difference between frying and roasting.
As long as you fry the whole thing at the same temp you would roast it you're okay.
and the oil has to stay at the temp the whole time (I think it's like 350F) and that the oil is only absorbed if you let the oil get cooler than that.
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I remember a recipe in the South Beach Diet book where they said to finely chop pistachios, add some salt & pepper, put that mix in a shallow bowl/dish, then press the chicken on that mixture and saute it on the stove. It was part of a salad recipe that was pretty good. I remember the chicken having a nice little crispiness to it. 0
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Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.
wow- Great advice! So clear ! Someone's a chef0 -
I learned in my Nutrition class last night that it's not a very large difference between frying and roasting.
As long as you fry the whole thing at the same temp you would roast it you're okay.
and the oil has to stay at the temp the whole time (I think it's like 350F) and that the oil is only absorbed if you let the oil get cooler than that.
Actually if you have a grill that would be even better....you can boil them first just enough so you don't have to grill them to long..BBQ sauce and there you go..0 -
Season and cook in a pan with a little olive oil. No breading.0
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Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.0 -
I learned in my Nutrition class last night that it's not a very large difference between frying and roasting.
As long as you fry the whole thing at the same temp you would roast it you're okay.
and the oil has to stay at the temp the whole time (I think it's like 350F) and that the oil is only absorbed if you let the oil get cooler than that.
I hate to be the evil chef type, but I disagree. You're looking at about a 50% increase in calories with this method, and it's all coming from external fat addition. There'a reason fried chicken tastes good...regardless of the oil temp. Not sure who teaches your nutrition class - are they overweight?0 -
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Chicken breasts have skin and are bone in. They're very large, so I usually cut them in half. Would usually BBQ, but it's supposed to be cold and rainy tonight.
I could take the bone off.....
I like the brining idea, I do that for whole chickens and turkey, never though of doing it with "parts"
Thanks!0 -
Probably moot now, but this is one of my husband's favorite recipes. I make it with bone-in, skin-on thighs and legs.
Preheat your skillet (I use an electric skillet) very hot -- my electric skillet I set to 425 degrees.
Pat chicken dry and sprinkle with salt and pepper.
Place pieces, skin side down, in skillet and sear for 12-15 minutes, uncovered. Loosen chicken and turn over; turn heat back to 325 deg. and cover loosely (put the lid on but leave an opening for the steam to escape); cook for another 12-15 minutes. Check for doneness. If needed, cover chicken and cook for another 5-10 minutes.
At that point it's ready to transfer to a plate and keep warm; I make a cream gravy with the pan drippings, but that's mucho grande calories, so you might want to skip that part
The chicken is fine to serve, tasty and moist, as-is, with crispy tasty skin if you want to eat that part.
No added oil.0 -
Works great for 'parts'. Just remember you need to cut way back on the time, especially with lean white parts...otherwise you'll over brine and get that odd mushy texture.0
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Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.
Question: Do you reuse the Brine?, or just a 1 time use.0 -
Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.
Question: Do you reuse the Brine?, or just a 1 time use.
Just that one time for the chicken you are cooking at that time- you need to throw it out after marinating or you can have a problem with food poisoning.0 -
Sure, are they skin on / bone in? First of all, key to good chicken is 2 things...brine and not overcooking them. Osmosis is your friend here, use a 1/4 cup salt, a 1/4 brown sugar and dissolve in 4 cups water. Place your chicken breasts in this for about 90 minutes in the fridge. RINSE (don't forget this, or you get very salty chicken) - dry very thoroughly (key for browning). Lightly pepper them (or other seasonings.) Then use a stainless skillet, and sear both sides without moving them in a bit of olive oil for about 3 minutes per side. Flip them skin side up, and finish in a 350 oven. If you have a meat thermometer, cook them to about 145, pull and tent with foil for 10 minutes and you'll run up to 155+. You will have the juiciest best chicken breasts in town. Toss that great crispy skin if you want to keep it healthy.
Ha...dead oven...edit. When you get done searing, turn down your heat to med-lo and turn regularly until you reach that 145 mark.
Question: Do you reuse the Brine?, or just a 1 time use.
Brine re-use = Death. Raw chicken juice is not something to be played with...one of bacteria's favorite places to play, mate, reproduce and get you sick as hell. Toss it out right after you take the chicken out.0 -
Thanks everyone!
Didn't have time to brine the breasts, but cooked as per FitForeverAgain's suggestions. Chicken was awesome. Made gravy for the kids and hubby, which they enjoyed over mashed potatoes.
I ate the chicken with baked acorn squash.0
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