/ck/ - Food & Cooking

>>12899856
the answer is always chicky parm

>>12899856
deep fry it n sheit nigga cus dat wut we be doin in da hood n sheit aso sum wata melen n sheit is gud 2 wit da chkn n sheit U noe wuut I BE Sayin playa? wit sum graep juc sheeeiiiiit!

>>12899856
Slice it into strips, bread them with seasoned flower, fry them, and dip them in ranch and wa la

>>12899894
*smacks lips* ye dat wut i be sayin dis nigga noe wut he talkin bout

I just beat the shit out of four chicken breasts...planning to make cordon bleu.

How can I get better at flattening the meat without it tearing (using a standard meat hammer)?

>>12899856
Fleshlight.

>>12899913
use a washcloth not plasic wrap when pounding

>>12899856
sushi

>>12899856
butterfly that shit and throw it on the 9" matfer with butter, garlic, and salt. get a nice crust. season with rosemary thyme sage and black pepper. garnish with lemon.

>>12899856
Chicken curry, I don't brown the meat, just cook it on a low temp. Easiest way to have juicy chicken breast.

>>12899866
Boom son das hot

Grill it with coconut oil/basic salt n pepper, make a panini with a roll, arugula, red peppers, and a balsamic goat cheese spread.

>>12899856
>cut up into large cubes and mix in with my tub of fatty chicken scraps
>grind
>mix grind with some poultry herbs
>form patties
>make chicken burg

>>12899856
Cut into strips and fry it up, make some nice white chicken sauce in the pan that I fried that chicken breast up in. Eat it with pasta.

>>12899866
Chicken parm you taste so good~

>>12899856
Considering what I've got in the fridge/pantry. I'll go for a grilled chicken sandwich.
Buns with the butterflied chicken on it, I've got mayo and various hot sauces, as well as all the fixings like lettuce, tomato, onion, and I've got bacon to add. That'll create a basic sandwich that'll be good.

I could also deepfry the breast, but I'd prefer to brine it beforehand. Though I've still got breadcrumbs and oil and all the other stuff.

Or I'd make some simple chicken tacos. I think I've got enough stuff to make that work well enough.

>>12899923
This is retarded. Just use a heavy duty freezer bag and sprinkle a little water inside to cut down on friction.

>>12899856
Pat down with spices and salt, put into air fryer for 17 minutes.
Comes out perfectly and tastes good too

These modern American breasts are getting to be too large for one serving.

1) Slice to about one third to one half thickness.
Coat in lemon pepper seasoning and let sit a few minutes.
Saute in olive oil in a sauce pan.
Serve with noodles.

2) Slice to half thickness.
Dip in beaten eggs
Coat in flour mixture including a few spices
Cook in oil in frying pan.
Remove chicken and set in warm oven to keep warm.
Get rid of all but a couple of tablespoons of oil.
Brown flour in the oil to make a roux.
Add milk slowly and stir. Grind pepper into it.
When thick, pour over the chicken breasts and serve along with mashed potatoes and field peas.

>>12900045
heh

>>12900050
>egg before flour

>>12900059

Yep.

Actually, I often do it twice. Egg, flour, egg flour. Then rest for 15 minutes.

>>12900000

>>12899856
i order a pizza

>>12900069
Explain your reasoning for this unorthodox method

>>12900240

Thicker breading.

Explain your reasoning for having the egg wash on the outside.

>>12899866
Based.

>>12900271
Initial flour is to help the egg stick to whatever you're breading a bit better
The egg is to make the bread crumbs stick
What you're doing is making some sort of deconstructed layered batter.

>>12900281
>The egg is to make the bread crumbs stick

I've never had chicken fried chicken made with bread crumbs. Also, no chicken fried steak, either. And I've eaten a lot of both.

https://www.delish.com/cooking/recipe-ideas/a20139747/chicken-fried-chicken-recipe/

Here's a typical chicken fried chicken recipe with no bread crumbs. Also, it doesn't start with flour and it does the coating twice.

Similar to the way I do it, but I rarely use milk.

Is breading just a meme?

>>12899856
Hibachi chicken
Or buffalo tenders

A salmonella infection

>>12899856
Fajitas

>>12899866
I've never really understood the idea of this. Why make a crispy exterior to the chicken just to cover it in sauce and make it soggy?

Don't get me wrong, I like the dish but it's always been odd to me. Maybe it's always been served wafted sitting under a hot light for a while and I've never had it served quickly enough?

>>12900448
WHY ADD A NEW LAYER OF FLAVOR AND EXCITEMENT TO YOUR MEALS???
You absolute piece of shit

>>12900461
It's fucking soggy breadcrumbs. I was civil in my comment btw, I even stated that I enjoy the dish. But it would be better if the fried breadcrumbs were actually crunchy rather than soggy.

Either way, I've been too fucking angry with my stupid ass family and my job, I just wanted to have a civil discussion about something regarding food. I know this isn't the place to do it but I don't have any other websites to be on besides viewing pics. I know we are all degenerates, I just wanted to have a normal fucking conversation this time. And inb4 butthurt lol, I'm just explaining the situation...

>>12900448

You put a layer of sauce on TOP of the chicken parm, then cheese. It doesn’t get soggy.

>>12900523
Clearly I've been to the wrong restaurants then. It's either too much butter/oil in the sauce in general so it ends up on the bottom soaking into the chickens crust.
Or they put fucking sauce on the bottom. I just need to make it at home sometime and do it the right way I guess.

Marinade them for a few hours, then grill em with veggies on the side.

>>12899856
You can't make anything good with a chicken breast without brining it overnight, so I guess I'd start the work for a grilled chicken sandwich for tomorrow's lunch.

>>12900504
Dude calm down i was joking
Anyway
Chicken parm isnt meant to be crisp, its merely another layer of flavor

>>12900504
Ignore that retard, anon
To answer your question, I think it has to be served ASAP like you suspected. I always liked restaurant chicken parm but the day my brother made it at home was the day I realized I had never had a good one before.
It's not hard to go back to restaurant parm nowadays but it does always remind me of that excellent homemade instance. Damn, I need to get that recipe soon...

>>12900546
I am calm, just tired and worn out from work and some family issues that I'm forced into even if I'm not part of that at all. I'm sure we all get that crap...

>>12900556
Yeah man, I'm really feeling it after this thread actually. I think that I'll be making some this weekend and see how it turns out. I always feel like restaurants often let these types of dishes sit around under the heat lamps for too long anyway, even besides the amounts of oil/butter they add that we don't typically do at home.

>>12900546
I forgot to add; you know that I love you anon, you're a good friend and I'll always call you a faggot and a nigger, etc. I was in the wrong mindset for friendly banter. You're a huge fag btw.

>>12900000

>>12900448
>>12900523
true, ive done it and its great fresh out of the oven if you pour sauce on the bottom then place chicken, its just gonna suck up all that juicey goodness, doesnt keep well like that in the fridge tho. gets soggy

>>12900535
i thought chicken needs minimal marinade not red meat-overnight times

>>12899913
Angle & technique. You're not trying to smash it flat, but force it to spread out.

>>12899856

I just thawed a chicken breast and I plan on making some sizzling rice soup in few mins.

I have homemade chicken stock and some veggies to put in the soup. Its just a basic chicken soup with mushroom and some greens. I also have some squares of rice that you fry in oil and then put on the soup and it sizzles.

C H I C K E N C U R R Y

>>12900448
If you make the chicken right and sauce right before serving it stays pretty crispy

>>12899856
dog food

>>12899856
I make a simple italian themed glaze of balsamic vinegar, rosemary, basil oregano garlic onion salt pepper brown sugar and olive oil. I grill the shit till its a little crispy on both sides. Then i brush with the marinade until the crunch goes away. I serve it on a bed of spinach with a side of farfalle tossed in olive oil salt pepper chopped walnits and golden raisins with finely grated pecorino on top.
Then i neck myself.

Make some chicken noodle soup because I'm sick and my faggot brother somehow managed to eat almost all the soup I made last night to hold me over for the next few days.

>>12899856
I get to use whatever else I already have on hand, right?

Slice in half, pound thin, salt and pepper, dredge lightly in flour. Pan fry until golden, set aside. In the same pan, fry up a few oz of hot italian sausage until it starts to get some color, then add diced onion and some garlic and sautee until sausage is cooked through. Add some flour and stir to get out the raw flavor, then add chicken stock, chili garlic paste, some white beans, and ehhh... maybe some dried herbs. Simmer until the beans come up to temperature and it thickens slightly, then add some cut up broccolini, cover and cook until it's tender. Pull the lid off, add some greens and stir until they're wilted, then re-add the chicken which has now been diced.

A hearty, spicy chicken and sausage stew ready to be enjoyed.

>>12902474
Know that feel all too well anon.
Would send you some soup if I could, hope you get better soon

>>12900000
dem digits dough

>>12900000
WA LA

>>12899871
>>12899906
back to >>>/pol/

>>12899856
just fry it and put it in wraps with some sauce and salad

>>12899856
Make the best chicken tendies ever by cutting the breasts into sashimi-thin strips and marinating overnight in an avocado puree. Next day, remove from puree and season liberally with organic rosemary. Then make a batter from white wine, beaten egg, organic flour, and activated almonds ground into powder. Toast some sesame seeds in a pan, remove from pan. Dip chicken strips in batter and fry for a short time in shallow olive oil on medium heat. Sprinkle toasted sesame seeds on the chicken tendies and plate.

>>12903243
Seething groid

>>12900000
nice numerals

>>12902474
Ironically, I'm making chicken noodle soup today. Homemade noodles too! Simmered the chicken legs in a chicken stock with mirepoix, garlic and bay leaf for 45 minutes. Stripped meat from bones and added bones back into stock. It's been simmering 3 hours now. Gonna be rich af.

>>12899856
Pound it down to even it out. Mix some parmesan into mayo and spread it on top of the seasoned breast. Throw some panko on top and bake at 375 until done. Making this tonight.

>>12903297
>>>/pol/
stay there

rotisserie spiced chicken salad

>>12899968
this but just brown the chicken in the pan, deglaze with stock/sherry, then braise in the oven with halved cherry tomatoes.
well done shillP, I havent had this in a while and am going to go buy some chicken

>>12903748
Stay seething

>>12903466
Sounds good. How thick of a layer of mayo? I've seen some recipes where they lay it on thick.

>>12904220
>>>/pol/ and take your meds schizo

>>12899913
>using a standard meat hammer
You mean the spiky kind of hammer? If so, that's your problem.

It'll work better if you get a smooth meat flattener like pic related.

>>12899871
>>12899906
Kek

>>12899856
Pancetta with pastrami and goat cheese roulade, battered then deep fried
Take that colon

>>12899856
Last night I stuffed chicken breasts (that I had salted and rested for 24 hours) with a cream, provolone, parmesan, onion, and garlic spinach mixture. I closed off the chicken breasts with toothpicks and gave each side a quick sear. I put them in the oven at 375ºF for 20-25 minutes then let it rest in tinfoil for another 20 while I made rice. It was still warm, perfectly cooked through, and moist with no dryness. Last time I tried making a similar dish I didn't use nearly enough salt or sharp enough cheese. This time the flavors and salty balanced really well. Tonight I'm making chicken tacos from the rest of the salted chicken that I simmered and shredded last night. But I look forward to eating the spinach stuffed chicken breast tomorrow. Maybe with an egg for breakfast.

>>12900448
You can always modify how you make it so the chicken is crispier. I've seen recipes that fry up the breaded chicken the bake them practically submerged in tomato sauce, which doesn't make for crispy chicken. At that point you might as well skip the breading, which is surprising good, too. I got the no breading idea from some Greek or mediterranean place place where a dish I ordered ended up being basically chicken parm without the breading. Otherwise you can just top the breasts with a bit of sauce and cheese and bake them so that most of the chicken is crispy or completely reserve the sauce for after you've baked it. You could probably also straight up deep fry thinner chicken cutlets, top with cheese, and quickly broil to melt and then serve with some sauce.

>>12899856
Old 4chan recipe from some infograph
>butterfly breast
>mince some garlic
>literally mash the garlic into the breast with your thumb till it's all in there
>fry until the top side begins to turn a little white
>then flip over, same thing
>serve

Simple but very tasty

>>12899856
butterfly, pound, season with garlic/onion salt, flour/egg/breadcrumbs, fry until crisp. Chop into thirds/quarters, beautiful chicken sandwich.

>>12900000
mmmm be lickin dem quints

I would probably make a yoghurt sauce dish, something creamy

>>12899856
Cook, dice, make mirepoux, dough it up and boom: chicken pot pie.

I cut them into 1-2" elongated cubes, get a stainless steel skillet (NOT non-stick) very hot, add a small drizzle of oil and add to pan. Allow to stick, don't move them, for a couple of minutes or until a perfect golden crust forms on bottom and they release from the pan. Flip all of them over to the raw side and repeat. Season with salt, pepper, garlic. Feel free to add chopped onions halfway through the fry. You can use this perfect chicken for most anything. Quesadillas work great. Add teriyaki and put over rice. The possibilities are endless, but this is by far the best way to use chicken breast.

Make katsu curry. Damn I love katsu.

>>12900000
mamma mia...

>>12899906
Ok ya got me on this one cuz I wasnt expecting it kek

Blank canvas
thanks

>>12900000
What a fucking waste of quints. KYS you fucking nigger.

>>12904223
I don't make it real thick. I just make sure to cover the entire top of the breast. Depending on the thickness of the chicken, you might need to put a piece of foil on top towards the end so the crumbs don't burn.

>>12900034
One and done you taste so good~

>>12905874
Imagine thinking black people go on 4chan. Respect my quints faggot, it was fate

>>12906263
Dialat and have some sex~

>>12899856
Probably just make chicken piccata and some roast potatoes

1. Soak in salt, sugar and some spices.

2.About 1 day in the refrigerator.

3. Boil with water.

4. Cut and eat. It tastes like ham.

Boiled water can also be used for soup. Please cook freely.

>>12899856
Hot eastern chicken. Flatten em good. Brown the chicken a bit and remove. Dump garlic, ginger, turmuric and your favourite chillipepper to the pan. About 10-15 sec later, dump about 50-75 ml of good soy sauce on it. Let cook until soy has reduced, add chicken to cook through. Serve with sticky rice (bonus points if you mix the rice with the residual sauce in the pan). Also, you can do this with diced chicken and amp up some pasta. Protip: use pasta water to thicken the sauce for pasta. Dump the chicken-sauce to some hot pasta with butter, put the lid on and shake the hell out of the mix. Foolproof incredible hot pasta with chicken!

1. Soak in salt, sugar and some spices.

2.About 1 day in the refrigerator.

3.Soak it in water for 1 hour. It is salty as it is.

4. Boil in new water.

5. Cut and eat. It tastes like ham.

Boiled water can also be used for soup. Please cook freely.

Chicken stroganoff

>>12907627
Actually a really nice idea, I may try taht

Just made this because of this thread. Had a comfy nice time and scratched some scratchers

Fry it as-is. Eat it plain.

>>12899856
chicken roulade

>>12900448
Cheese first, then sauce, that way the cheese forms a barrier and the sauce doesn't leak down into the breading.
Or just use a very chunky sauce with only a small amount of liquid.

Green thai curry with chicken and corn

>>12908893
The fuck is that beneath the chicken? Applesauce? Grits? Rehydrated mashed potatoes?

>>12909164
looks like applesauce. i never understood this with chicken or pork. its just to clashing to go together

There is only one answer

>>12899856
Catsu

Spicy chicken sandwich

>>12900448
>soggy
Go to any pub that has people moving in and out in it instead of some dive bar

>>12899856
I want to make a large pot of something slow cooked with chicken breasts. Any ideas? Maybe a curry or BBQ pulled chicken?