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Main Course

beautiful and delicious finish

Overthinking chicken is a common mistake among many home cooks, but it’s important to remember that it’s better to underthink things, including chicken, and even life in general. In this tutorial, Chef John will be walking us through a simple and straightforward recipe that produces a delicious and flavorful chicken dish.

The main challenge in cooking this dish properly is using the right kind of chicken breast. Ideally, we want a boneless but skin-on chicken breast, which can be difficult to find in stores. Usually, we have two options: boneless skinless chicken breasts, which Chef John is not a fan of, or split breasts, which have some of the breastbone and rib cage attached. Chef John will show us how to turn the split breasts into exactly what we want by cutting off the rib cage and breastbone. He will also explain how to remove the chicken filet, also known as the chicken finger, which is a strip of meat attached to the breast by a thin membrane.

Once the chicken is deboned and trimmed, Chef John will season it with a generous amount of kosher salt and some freshly ground black pepper. Then it’s time to head over to the stove and start pan roasting. Chef John will heat olive oil in a heavy-duty skillet over medium-high heat until it starts to shimmer, then place the chicken breast in skin side down to sear for five or six minutes. If you have any fresh herbs around, feel free to sprinkle some on the meat side while it’s searing. Once the skin is crispy, Chef John will flip the chicken over and reduce the heat to medium. He will continue to cook it on medium until it reaches an internal temperature of about 155 to 160 degrees Fahrenheit.

When the chicken reaches 150 degrees Fahrenheit, Chef John will start a simple and effective pan sauce by tossing in two tablespoons of vinegar (he’s using apple cider vinegar today), and two tablespoons of cold butter. The sauce is made from three fats (olive oil, rendered chicken fat, and butter) and an acid (vinegar), and Chef John will swirl everything together until the butter is melted. By the time the sauce is ready, the chicken should be cooked through and reach an ideal internal temperature of 155 degrees Fahrenheit. Chef John will turn off the heat and spoon the sauce over the chicken, giving it a beautiful and delicious finish.

Honey-Brined Southern Fried Chicken Breasts

we will be attempting the impossible – to create a delicious Southern fried chicken using boneless, skinless chicken breast.

Step 1: Brine The first step in ensuring that the chicken breast does not dry out is to brine it. This is done by using water, cold water, salt, and honey. Simply mix the ingredients together and let the salt dissolve by stirring. Add two boneless, skinless chicken breasts to the mixture and weigh it down with a plate. Cover the mixture with plastic wrap and let it sit in the refrigerator for one hour.

Step 2: Buttermilk Coating Take the chicken out of the refrigerator and drain it. Dry it well with paper towels and then coat it with enough buttermilk. The high fat and calorie content of Southern fried chicken is usually due to the skin and a thick breading that absorbs a lot of oil. To combat this, we will be using a very thin coating. Let the chicken sit in the buttermilk at room temperature for 15 minutes.

Step 3: Seasoned Flour To make the seasoned flour, we will be using garlic and onion salt, black pepper, and cayenne pepper. Dredge the chicken in the seasoned flour to make sure it’s well coated. Put the chicken on a rack and let it sit for 15 minutes more.

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Step 4: Frying Heat the vegetable oil to 350°F and put the chicken in the pan. Keep the heat at about medium, just a hair above medium, and maintain a temperature of 300-310°F. The challenge with using boneless, skinless chicken breast with a thin coating is that the coating might burn before the chicken is fully cooked. Keep an eye on the chicken and adjust the heat as needed. The chicken should take 12-15 minutes to cook through.

Step 5: Cooling Let the chicken cool for at least 5 minutes before serving.

Conclusion: The result is a crispy and delicious fried chicken that is lighter than traditional Southern fried chicken. The honey brine keeps the chicken moist and the thin coating prevents it from absorbing too much oil. The brine can also be used for roasted, grilled, baked, or broiled chicken. Give this recipe a try for a healthier version of Southern fried chicken.

New & Improved Chicken Parmesan

Chicken parmesan is a classic dish that everyone loves, but there’s always room for improvement. One thing that people often don’t love about the classic version is the thick layer of rubbery and bland mozzarella cheese on top. However, with this new and improved recipe, we’re going to change that by making it 100% mozzarella free.

Prepping the Chicken

The first step is to pound the boneless, skinless chicken breasts between a couple layers of plastic to get the whole breast to the same thickness. The goal is to flatten the thicker part of the chicken breast without being too aggressive. Once that’s done, season the chicken with kosher salt and freshly ground black pepper.

Breading the Chicken

Instead of using the classic three-station method, we’re going to sprinkle flour over the chicken and press it in. Then, turn the chicken over and do the same thing to the other side. After that, beat a single egg and pour it over the chicken. Using your fingers or a pastry brush, make sure all the flour gets coated with the egg wash.

Next, transfer the chicken into some plain dry breadcrumbs and press the edges to make sure both sides are covered completely. If you’re not frying the chicken immediately, transfer it to a clean plate and refrigerate it until ready to fry.

Frying the Chicken

Fry the chicken in about a half inch of olive oil set over medium-high heat for about two to three minutes per side or until crispy and golden brown.

The Cheese Mixture

The new and improved part of the recipe is the cheese mixture. Instead of using mozzarella cheese, we’re going to make our own custom cheese mixture featuring creamy and delicious ricotta cheese fortified with the tangy sharpness of cheddar. In addition to the two cheeses, we’ll also add freshly ground black pepper, cayenne, and a tiny drizzle of olive oil. Mix everything together to create a creamy and delicious topping for the chicken parmesan.

In conclusion, this new and improved chicken parmesan recipe is sure to impress with its crispy, golden chicken and creamy cheese mixture. It’s a fun twist on a classic dish that everyone will love!

Chicken Kiev

Chicken Kiev is one of the most delicious chicken recipes in history and this is how you can make it. This recipe will give you the most intense garlic flavor and a glorious color, which will make your dinner guests fall in love with your cooking.

Step 1: Garlic Butter

In this step, we are going to make some garlic butter. To do that, we need to use a new olive wood mortar and pestle or chop the garlic and parsley and mix it into the butter. However, using a mortar and pestle is much better as it will give you a much sharper and stronger garlic flavor.

Chop two small or one very large clove of garlic and add it to the mortar. Add a pinch of salt to help grind the garlic. Thoroughly smash the garlic in the mortar and add some chopped Italian parsley. Pestle the parsley and garlic together for about a minute. Once done, add some butter to the mixture and pestle it until it’s thoroughly mixed.

Your garlic parsley butter is now ready. Transfer it onto a piece of plastic wrap and pop it in the fridge to firm up a bit.

Step 2: Chicken Breasts

We will use two chicken breasts that are about eight ounces each. If they come with a little tenderloin or chicken finger attached, go ahead and pull that out. Place the chicken breasts on a piece of plastic and put another piece of plastic over it. Pound the chicken breasts until they are about a quarter inch thick. Season the chicken with salt and freshly ground black pepper.

Step 3: Stuffing the Chicken Breasts

Take half the garlic butter and place it in the center of the wider end of the chicken breast. Fold the longer skinnier piece over the butter and gather all the edges of the chicken to trap the butter in the center. Gather the meat up like this to give you a smooth top and a rugged bottom. Place the chicken on a plate and pop it in the freezer for about a half hour until it just starts to get firm.

Step 4: Bread the Chicken Breasts

We are going to use the classic three-station breading system. First, dredge the chicken in seasoned flour. Then, coat it in a beaten egg wash. Finally, coat it in panko bread crumbs. Place the chicken back on the plate and pop it back in the freezer for exactly 15 minutes.

Step 5: Fry the Chicken Breasts

Once your oil is up to temperature and the chicken has been in the freezer for 15 minutes, place the chicken in the oil seam side down. Fry the chicken until it’s golden brown, and then transfer it to an oven-lined pan. Bake the chicken in the oven until it’s cooked through.

In conclusion, making Chicken Kiev is not only delicious, but also a great way to impress your dinner guests. Follow these steps and enjoy your delicious and classic Chicken Kiev.

Chicken Marsala Milanese

Chicken Marsala and Chicken Milanese are two popular Italian dishes that are made using boneless skinless chicken breasts. In this recipe, we will show you how to make both dishes even better by combining them. The results are nothing short of incredible.

First, let’s start with the chicken. Pound out the boneless skinless chicken breasts between two pieces of plastic or in a zip top bag until they are about a quarter inch thick. Season the chicken on both sides with a mixture of kosher salt, freshly ground black pepper, and cayenne. Then, dust the chicken with flour by sifting it down and transfer it to a clean plate.

Next, coat the chicken with egg using a pastry brush. Make sure both sides are fully coated. Then, transfer the egg-coated chicken to another plate with a generous amount of panko breadcrumbs. Cover the top with an equally generous layer of panko and press it into the chicken. If desired, add a light dusting of parmesan cheese and press it into the crumbs. Transfer the chicken to a clean plate, wrap it in plastic, and keep it in the fridge until you are ready to pan fry.

Now, let’s make the mushroom marsala sauce. Toss some thickly sliced mushrooms into melted butter in a pan set over high heat. Add a pinch of salt and cook the mushrooms until they are very nicely browned. This should take about 5 to 6 minutes. Reduce the heat to medium and sprinkle in some flour. Stir it together and pour in the dry marsala wine and a couple teaspoons of lemon juice. Cook the mixture for about a minute and then transfer in chicken broth. Stir everything together and let it simmer until it thickens to the desired consistency.

Finally, pan fry the chicken until it is golden brown on both sides. Serve the chicken with the mushroom marsala sauce on top. Enjoy your delicious Chicken Marsala Milanese!

Firebird Chicken

If you’re someone who loves bold flavors and heat, then Firebird Chicken is the dish for you! This recipe is a twist on the classic stir-fry, with a name inspired by the original Firebird Chicken dish. The creator of this recipe fell in love with the name and felt it was a perfect fit for the simple, yet incredibly spicy and delicious dish they were creating.

Here’s how to make Firebird Chicken:

Ingredients:

Instructions:

  1. In a mortar, add the garlic, habanero peppers, and salt. Smash into a fine paste, taking caution not to splash the pepper juice into your eyes. It is recommended to wear protective eye wear such as safety glasses, reading glasses, or even sunglasses.
  2. Once the pepper paste is formed, add the hot sauce and egg to the mixture and whisk until thoroughly mixed. This mixture will not only act as a marinade, but also form the base of the coating for the chicken.
  3. Cut the chicken breasts into three pieces, with the first being the tenderloin or finger. Remove the tenderloin and find the seam, slicing from the smaller side to the larger side at about a 45-degree angle. Repeat the process to make a straight cut.
  4. Generously dust both sides of the chicken pieces with the starch of your choice. Pour the pepper and egg mixture over the chicken and toss until completely coated. Let the chicken marinate in the fridge for 2 to 12 hours.
  5. In a non-stick pan over medium-high heat, add a generous splash of olive oil. Place the chicken in the pan and cook for about 3 minutes per side or until beautifully browned and cooked through. If there are small spots without the slurry, transfer more of the mixture with your tongs. The smaller pieces will cook faster and should be the first ones removed from the pan.
  6. Serve the Firebird Chicken on top of rice of your choice.

This dish is sure to pack a punch with its spicy and bold flavors. The heat from the habanero peppers is balanced out by the sweet and tangy hot sauce, making for an unforgettable taste experience. The addition of the egg and starch creates a coating that is both crunchy and flavorful. Whether served on its own or on top of rice, Firebird Chicken is sure to impress.

Chicken Breasts Braised with Olives

If you are a fan of martinis, then you are sure to like the main ingredients in this dish. Although this dish doesn’t have any gin or vodka like a traditional martini, it is full of moist, tender, and flavorful chicken. Moreover, it is also very easy to prepare. In this article, we will show you how to put this dish together.

Step 1: Seasoning and Searing the Chicken

The first step is to season and sear the chicken. Season the skin side of the chicken with salt, freshly ground black pepper, and cayenne pepper. Then, flip the chicken over and season the meat side with salt, black pepper, cayenne pepper, and herb de Provence. This side of the chicken will be seasoned differently. Herb de Provence is a Mediterranean-style dried herb blend. After the chicken is seasoned, leave it on the counter for about 10 minutes before searing it. This will give you time to get the rest of your ingredients ready.

Step 2: Getting Your Ingredients Together

In the food industry, this step is referred to as mise en place. You will need two different varieties of olives: kalamata olives and Castelvetrano olives. Additionally, you will need sliced shallots, freshly chopped Italian parsley, lemon zest, lemon juice, and a splash of kalamata olive brine. The brine will add a secret ingredient to the dish.

Step 3: Searing the Chicken Breasts

Put a heavy-duty skillet on high heat and add a generous splash of olive oil. When the oil is hot, place the chicken breasts in the pan skin-side down and sear for about five minutes. Then, turn the heat down to medium-high and continue cooking for five more minutes. Slice about a cup of olives while the chicken is cooking. Cut the Castelvetrano olives into rings, and cut the kalamata olives lengthwise.

Step 4: Making the Sauce

Once the chicken is ready, remove it from the pan and place it on a plate. Toss the sliced shallots into the pan and cook until they are golden brown. Then, add the sliced olives and cook for 30 seconds. Next, add chicken broth, lemon juice, and a splash of olive brine to the pan. Raise the heat to high and reduce the liquid by half. After the sauce has reduced, add the freshly chopped Italian parsley and lemon zest.

Step 5: Serving the Dish

Return the chicken breasts to the pan and cook for two more minutes on each side. Serve the chicken with the sauce and olives on top. This dish is sure to impress your guests and tantalize their taste buds. Enjoy!

Sausage Mushroom Chicken

Cooking is an art, and it requires creativity to turn simple ingredients into an amazing dish. And when it comes to recipes, the best ones are the ones that aren’t necessarily recipes but a collection of great-tasting ingredients that taste even better together. This recipe for sausage mushroom chicken is one of those.

Step 1: Cooking the Sausage: Begin by placing a sausage in a skillet set over medium heat. Using a fork, poke the sausage on both sides to let the fat and juices leak into the pan. Cook the sausage on both sides until it’s cooked through, and then transfer it to a plate to let it cool. Place the cooled sausage in the fridge to chill.

Step 2: Seasoning the Chicken: Season the chicken breast with a mixture of kosher salt, freshly ground black pepper, and cayenne. Any kind of chicken breast will work, but in this recipe, the author used two large boneless but skin-on chicken breasts.

Step 3: Searing the Chicken: Turn the heat back on to medium-high and add a splash of olive oil to the sausage drippings in the pan. Sear the chicken skin side down for five to six minutes until the skin is beautifully browned.

Step 4: Prepping the Mushrooms and Sausage: Use this time to prep the mushrooms and sausage. The author used brown beach mushrooms and diced the sausage.

Step 5: Cooking the Onion, Sausage, and Mushrooms: Add diced red onion, diced sausage, and beach mushrooms to the pan. Cook, stirring occasionally, until everything starts to brown.

Step 6: Cooking the Chicken in the Oven: Turn off the heat and place the chicken back in the pan skin side up along with any accumulated juices. Transfer the pan to the center of a 400-degree oven and bake for about 15 minutes or until the chicken is cooked through. The author usually goes to 145°F internal temperature.

Step 7: Finishing the Sauce: Once the chicken is cooked, transfer it to a plate and let it rest for five minutes. To finish the sauce, turn the heat up to high and place a towel on the end of the handle. Finish the sauce according to your preference.

Conclusion: This recipe is a must-try for those who love cooking. The combination of sausage, mushroom, and chicken, cooked in a world-class sauce, is sure to be a hit with family and friends. So, go ahead and get started!

(193) 9 Different Ways to Cook Chicken Breast Deliciously – YouTube

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