527
edits
Cleburne's Iron-Skillet Chicken-Fried Chicken: Difference between revisions
Jump to navigation
Jump to search
Cleburne's Iron-Skillet Chicken-Fried Chicken (view source)
Revision as of 00:41, 9 March 2009
, 9 March 2009no edit summary
(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...) |
No edit summary |
||
| Line 1: | Line 1: | ||
==Ingredients== | |||
* 3/4 cup flour | * 3/4 cup flour | ||
* 1 teaspoon salt | * 1 teaspoon salt | ||
| Line 7: | Line 8: | ||
* 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. | ||
| Line 12: | Line 14: | ||
Serves 6 | Serves 6 | ||
==Source== | |||
NYTimes 06-Nov-05 | |||