Cleburne's Iron-Skillet Chicken-Fried Chicken: Difference between revisions
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(New page: * 3/4 cup flour * 1 teaspoon salt * 1/4 teaspoon fresh cracked black pepper * 1 teaspoon paprika * 6 chicken breast halves, skinned and boned, each 4 to 5 ounces * 1/4 cup extra virgin oli...) |
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==Ingredients== | |||
* 3/4 cup flour | * 3/4 cup flour | ||
* 1 teaspoon salt | * 1 teaspoon salt | ||
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* 1/4 cup vegetable oil. | * 1/4 cup vegetable oil. | ||
==Method== | |||
# Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a 14-inch thickness using a meat mallet or rolling pin. Dredge the chicken in the flour mixture and shake off the excess. | # Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a 14-inch thickness using a meat mallet or rolling pin. Dredge the chicken in the flour mixture and shake off the excess. | ||
# Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy. | # Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy. | ||
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Serves 6 | Serves 6 | ||
==Source== | |||
NYTimes 06-Nov-05 | |||
Revision as of 00:41, 9 March 2009
Ingredients
- 3/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1 teaspoon paprika
- 6 chicken breast halves, skinned and boned, each 4 to 5 ounces
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable oil.
Method
- Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a 14-inch thickness using a meat mallet or rolling pin. Dredge the chicken in the flour mixture and shake off the excess.
- Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy.
Serves 6
Source
NYTimes 06-Nov-05