Gone but not forgotten. RIP
SMF Premier Member
- Joined Jun 21, 2007
Plumped, battered, and fried…chicken that is.
Using my Cajun Fat Boy injector, I injected some bone-in chicken breast with a French onion marinade, letting them rest overnight in the fridge.
I then brought them out and proceeded to batter them. First in flour, then egg, and finally in seasoned Panko bread crumbs, and I let them rest to absorb all the dry ingredients. I got a frying pan w/oil heated to 350°; I then gently placed the breast skin side down. Once they were golden brown, I flipped them, seasoned them lightly, letting them fry for another 5 minutes.
I finished them off in the oven for 25 minuutes @ 325°, just to make sure they were completely cooked. Gloria is scared to death of any meat that isn’t cooked enough to her satisfaction. Besides, this was an experiment. She lived through the taste test…
The final pic doesn’t show the marinade in the meat, I need to work on a better distribution method. but when I did taste it… it was very moist and positively Bon-A-Roo.
Thanks and Gracias for checking out my chick trick.