AI
Tuesday, January 25, 2011 7:04:55 PM
very easy, get some boneless chicken breasts. cut each one in half to make 2 equal pieces. then seal it in a large freezer bag. make sure to have one of those meat beating mallets. i got mine for like 2 bucks. nothing fancy. just has to have the flat metal side and the other will be rough.
flat side down, gently beat the middle part of the chicken, through the bag (that keeps it from splattering, learned that the hard way).. and go very gently as the chicken spreads out or it will punch through. just to about, oh, i dont know, 1/2 the height it was at first? its just to break down the meat and man does it make it so nice and tender. do NOT buy the think cut purdue breast, they are awful for some reason. just do it this way,, you will love it.
now, have Bisquick mixed with bread crumbs ready to go. (equal parts) (regular flour just doesnt do it justice) the chicken will already be wet, you dont need milk or eggs, just wet is all.
season the meat directly, with your favorite stuff. i use a mix of montery chicken season (i think made by lawrys? not sure), with a little salt. just whatever strikes your fancy really. dont over season cause you will be adding a little as its cooking to get into the breading. i have found that putting the seasons in breading really is a waste, and you cant really control how much actually gets on the chicken that way. and doesnt seem to get into the meat if in the breading. then you end up throwing much of it away as you wont need all that flour.
i use extra virgin olive oil in the pan. just enough to barely cover the bottom. (but keep it around in case you need more as you cook) dont cook it too high or it will burn. make sure its heated before you put the chicken in. test it with drops of water. when it sizzles, its ready. then, just flip here and there gently, thats the only hard part, or it can knock the breading off. when it looks like the pic, its done.
im telling you, its fantastic served like that are like a chicken parmigiana, or let it cool, cut it up and put it in a salad.
flat side down, gently beat the middle part of the chicken, through the bag (that keeps it from splattering, learned that the hard way).. and go very gently as the chicken spreads out or it will punch through. just to about, oh, i dont know, 1/2 the height it was at first? its just to break down the meat and man does it make it so nice and tender. do NOT buy the think cut purdue breast, they are awful for some reason. just do it this way,, you will love it.
now, have Bisquick mixed with bread crumbs ready to go. (equal parts) (regular flour just doesnt do it justice) the chicken will already be wet, you dont need milk or eggs, just wet is all.
season the meat directly, with your favorite stuff. i use a mix of montery chicken season (i think made by lawrys? not sure), with a little salt. just whatever strikes your fancy really. dont over season cause you will be adding a little as its cooking to get into the breading. i have found that putting the seasons in breading really is a waste, and you cant really control how much actually gets on the chicken that way. and doesnt seem to get into the meat if in the breading. then you end up throwing much of it away as you wont need all that flour.
i use extra virgin olive oil in the pan. just enough to barely cover the bottom. (but keep it around in case you need more as you cook) dont cook it too high or it will burn. make sure its heated before you put the chicken in. test it with drops of water. when it sizzles, its ready. then, just flip here and there gently, thats the only hard part, or it can knock the breading off. when it looks like the pic, its done.
im telling you, its fantastic served like that are like a chicken parmigiana, or let it cool, cut it up and put it in a salad.
MY CRAZY IHUB FRIENDS
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