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realsorienA few weeks back me and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ataramos had some Food Channel show on, and the episode was on chicken. I saw his recipe, and I thought it looked good... But almost immediately after I forgot whose show it was! However, I DID recall most of the recipe, and with a few suggestions from joshuwain and some experimental improvisation, I came up with something that worked really good. This batch was 5 breasts, but it could easily be used for more.
What you need:
Bowl for the 'brine' mix
Bowl for the buttermilk soak
Pan or bowl for the dredge (and a plastic ziploc bag to mix the dredge up in!)
9x14 cake pan or other appropriate pan
Buttermilk- I used 1/2 quart.
Chicken Breasts (I had 5)
A 50/50 blend of white flour and bread crumbs (I use Bella Plain Toasted)- I used about 3/4 cup of each.
Spices: In the brine I used 4-5 shakes of Mrs. Dash regular, 3 light shakes of cayenne pepper, 4-5 shakes of black pepper, a tablespoon of dried parsley, crushed, and the same amounts of dried basil, rosemary and thyme- 1 teaspoon of dried oregano, crushed was used as well.
In the breading I used similar amounts of spices, most of which kinda got wasted cos I didn't use all of the dredge-mix. Oh well. ;)
Take a mixing bowl and fill it with enough cold water to cover all of the chicken without overflowing. Mix in salt til it tastes good and salty, then add your spices. Put the (boneless, skinless) chicken pieces into this for about a half-hour. At that point take them out, pat them dry and put them into the buttermilk for another 1/2 hour.
When they're done in the buttermilk, take them out and let the excess drip off, then dredge in the flour.bread crumbs/spice mix and fry til browned, turning once to get them evenly done.
Take a cake pan (9x14 or whatever will hold them without crowding) and place the browned-but-still-undercooked chicken into it, then bake in a 325-degree oven for about 22 minutes.
Thats pretty much it. They came out GREAT. :)
ataramos had some Food Channel show on, and the episode was on chicken. I saw his recipe, and I thought it looked good... But almost immediately after I forgot whose show it was! However, I DID recall most of the recipe, and with a few suggestions from joshuwain and some experimental improvisation, I came up with something that worked really good. This batch was 5 breasts, but it could easily be used for more.What you need:
Bowl for the 'brine' mix
Bowl for the buttermilk soak
Pan or bowl for the dredge (and a plastic ziploc bag to mix the dredge up in!)
9x14 cake pan or other appropriate pan
Buttermilk- I used 1/2 quart.
Chicken Breasts (I had 5)
A 50/50 blend of white flour and bread crumbs (I use Bella Plain Toasted)- I used about 3/4 cup of each.
Spices: In the brine I used 4-5 shakes of Mrs. Dash regular, 3 light shakes of cayenne pepper, 4-5 shakes of black pepper, a tablespoon of dried parsley, crushed, and the same amounts of dried basil, rosemary and thyme- 1 teaspoon of dried oregano, crushed was used as well.
In the breading I used similar amounts of spices, most of which kinda got wasted cos I didn't use all of the dredge-mix. Oh well. ;)
Take a mixing bowl and fill it with enough cold water to cover all of the chicken without overflowing. Mix in salt til it tastes good and salty, then add your spices. Put the (boneless, skinless) chicken pieces into this for about a half-hour. At that point take them out, pat them dry and put them into the buttermilk for another 1/2 hour.
When they're done in the buttermilk, take them out and let the excess drip off, then dredge in the flour.bread crumbs/spice mix and fry til browned, turning once to get them evenly done.
Take a cake pan (9x14 or whatever will hold them without crowding) and place the browned-but-still-undercooked chicken into it, then bake in a 325-degree oven for about 22 minutes.
Thats pretty much it. They came out GREAT. :)
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Date: 2008-07-15 05:52 pm (UTC)