How To Make Fried Chicken Soft And Tender But Crispy On The exterior

You may have eaten chicken breasts before that were pan-fried and the chicken tasted rubbery, tough and dry. Properly batter fried chicken breasts supposed to be very soft and tender on the inside and crispy on the outside. So how do you accomplish this? It's assuredly no big secret. Cooking fried chicken breasts is quite simple if you know the right steps and techniques.

Using a meat tenderizing tool, pound out each breast so that it has an even thickness. If you prefer it to be very thin, slice it in half from the side so you have two thin pieces. Pounding the chicken breasts ensures that the chicken cooks evenly and thoroughly. For best results, soak the chicken in an herb and buttermilk blend overnight to season and soften your chicken breasts. The process adds flavor and makes them tender and moist after cooking.

Pan Fried Chicken

Remove the chicken from the marinade mixture, allow excess to drain off, and coat chicken in flour. Alternately you can dredge the chicken in egg before coating in flour. Place the coated chicken pieces on a platter and set in the fridge to rest for about 15 minutes before pan frying. To add some extra crispy texture to the outside, consolidate some bread crumbs, bran, crushed chip or crackers, or crushed unsweetened cereal into the flour mixture.

Preheat oil in a heavy lowest skillet to the point of almost smoking. Use oil with a high smoking point such as peanut oil. Add chicken pieces moderately to the oil. Allow one piece of chicken to start cooking before adding another. When the first piece has reached appoint where the batter is browning on the outside, normally 5-8 minutes, turn the chicken and discontinue cooking. Chicken breasts when properly cooked should be white in color, and the juices should run clear in color. Do not cover the chicken with a lid; however a splatter screen is suggested. Turn chicken only once, unless necessary.

Place the pan-fried chicken on a wire rack sitting on a baking sheet and place in a preheated 200 F oven. The oven will keep the chicken warm while the remaining pieces discontinue frying. Placing on a wire rack also allows the chicken to drain off any excess oil. Alternately, remove chicken from hot oil to a platter covered with paper towels to catch oil and allow chicken to rest for a few minutes before serving.

How To Make Fried Chicken Soft And Tender But Crispy On The exterior

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How To Make Fried Chicken Soft And Tender But Crispy On The Outside

You may have eaten chicken breasts before that were pan-fried and the chicken tasted rubbery, tough and dry. Properly batter fried chicken breasts supposed to be very soft and tender on the inside and crispy on the outside. So how do you accomplish this? It's really no big secret. Cooking fried chicken breasts is quite simple if you know the right steps and techniques.

Using a meat tenderizing tool, pound out each breast so that it has an even thickness. If you prefer it to be very thin, slice it in half from the side so you have two thin pieces. Pounding the chicken breasts ensures that the chicken cooks evenly and thoroughly. For best results, soak the chicken in an herb and buttermilk mixture overnight to season and soften your chicken breasts. The process adds flavor and makes them tender and moist after cooking.

Pan Fried Chicken

Remove the chicken from the marinade mixture, allow excess to drain off, and coat chicken in flour. Alternately you can dredge the chicken in egg before coating in flour. Place the coated chicken pieces on a platter and set in the fridge to rest for about 15 minutes before pan frying. to add some extra crispy texture to the outside, incorporate some bread crumbs, bran, crushed chip or crackers, or crushed unsweetened cereal into the flour mixture.

Preheat oil in a heavy bottom skillet to the point of almost smoking. Use oil with a high smoking point such as peanut oil. Add chicken pieces slowly to the oil. Allow one piece of chicken to start cooking before adding another. When the first piece has reached appoint where the batter is browning on the outside, usually 5-8 minutes, turn the chicken and finish cooking. Chicken breasts when properly cooked should be white in color, and the juices should run clear in color. Do not cover the chicken with a lid; however a splatter screen is suggested. Turn chicken only once, unless necessary.

Place the pan-fried chicken on a wire rack sitting on a baking sheet and place in a preheated 200 F oven. The oven will keep the chicken warm while the remaining pieces finish frying. Placing on a wire rack also allows the chicken to drain off any excess oil. Alternately, remove chicken from hot oil to a platter covered with paper towels to catch oil and allow chicken to rest for a few minutes before serving.

How To Make Fried Chicken Soft And Tender But Crispy On The Outside

Find delicious chicken breast recipes for your next party, picnic, or family get together. Inspired from cuisines around the world, we offer the best chicken recipes for every occasion. Whether it is fried, broiled, grilled, sauteed, baked, or braised, chicken is the perfect choice. You'll also find tips for cutting, handling, storing, and safe preparation with each recipe.

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Chicken Tender Recipes - Easy & Quick To Prepare!

These chicken tender recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken tender recipes:

>> Turkey or Chicken Tenders

1 1/4 lb Fresh turkey tenderloin Or boneless chicken breast

1 1/4 c Divided oat bran cereal

1 t Salt

1/2 ts Pepper

2 lg Egg whites

2 tb Lowfat evaporated milk

1 t Paprika

1/2 c Peanut oil

Cut turkey tenderloins or chicken breasts into 6 slices by cutting cross the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. Slit around edges to keep from curling. Blend 1/2 cup of
the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk.

Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip.

>> Crispy Chicken Tenders

1 c All-purpose flour

1 ts Poultry seasoning

2/3 ts Paprika

1 ts Onion powder

1/2 ts Garlic powder

1/4 ts Salt ds Pepper

1 Egg

1 ts Milk

3/4 lb Chicken tenders Cooking oil

Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs
and milk. Dip chicken pieces in egg mixture and shake off excess. Shake a few chicken pieces in the bag at a time, coating well.

In a large skillet, heat 1/4 in. of oil over high heat; brown chicken on all sides. Reduce heat to medium and continue cooking for 10 minutes.

That's it for today! If you want more chicken tender recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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How To Cook A Tender Juicy Steak

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You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

Diane Watkins is a traditional style southern cook. She offers tips, recipes, and stories about growing up in the south at Easy Southern Cooking.

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