Some cosmetic changes in preparation for larger site changes in the works.
These oven-fried chicken breasts are delish! Cut in strips, serve w/ a dip or on a salad?
Joined: Jan 11, 2007
Posted to Thread #19140 at 3:50 am on Oct 11, 2010
Oven-Fried Chicken Breasts with Pecan Crust
from Bon Appetit Y'all
Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during the cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt as the chicken will be too salty.
Traca's note: the chicken breasts I used were very thick, so I butterflied them and doubled the pecan topping. (No need to double the egg mixture or brining solution.)
1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts (2 - 3 pounds)
1/2 cup fresh breadcrumbs or panko
3/4 finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
Prehead the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
To make the brine
Combine the salt, sugar, paprika, garlic and bay leaves in a large nonreactive container. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or refrigerate, or the chicken will be too salty.)
To make the coating
Combine the panko and pecans in a shallow dish. Add the oil and toss well to coat. In a second shallow dish, combine the eggs, mustard and thyme. Season both mixtures with pepper.
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid. Dip the chicken into the egg mixture, coating both sides. Place the breasts in the crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.
Place the coated breasts on the rack and set on the baking sheet. Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 19140. My Weekend Six - DawnNYS - 12:18am on 10/11/10 (19)
- And a Happy 10-10-10 to everyone! [NT] - DawnNYS - 12:20am on 10/11/10
- I like to take caramel apples. No one ever does it, it's kid-friendly AND semi-healthy [NT] - cheezz - 12:47am on 10/11/10
- Or, with all those apples, how about baking up a big rectangular "pie"? - cheezz - 12:55am on 10/11/10
- How about a hearty soup, such as Chicken Tortilla Soup? Or some chili? [NT] - Meryl - 1:01am on 10/11/10
- What about quiche, or baked beans in a crock pot? Thai beef salad (Rec inside)? - Traca - 3:48am on 10/11/10
- These oven-fried chicken breasts are delish! Cut in strips, serve w/ a dip or on a salad? - Traca - 3:50am on 10/11/10
- This is my next salad - sounds really delicious. [NT] - elaine - 4:47am on 10/11/10
- How about making your own veggie sushi rolls? Not expensive, different, and will - barb_b - 2:29pm on 10/11/10
- Great idea Barb. Do you use spring roll "rounds" or something else? How did you - DawnNYS - 6:10am on 10/12/10
- Hi Dawn, I keep forgetting to make the rounds. I think they look lovely, but do not have experience - barb_b - 12:26pm on 10/12/10
- Sandi's Lazy Woman Sushi in T&T might be fun too. [NT] [LINK] - AngAk - 5:45pm on 10/12/10
- Oh yum! I have been wanting to make this for awhile. Maybe Sunday. [NT] - Dawn_MO - 10:41pm on 10/12/10
- Somehow I'm not getting this. With all the layers, how do people make their - DawnNYS - 2:35am on 10/13/10
- it's meant to have all the layers, in one spoonful, tucked inside a sheet of nori. like a sushi - AngAk - 6:51pm on 10/13/10
- It is sort of like the seven-layer-dips that you see. - Dawn_MO - 9:28pm on 10/13/10
- Oh my! I didn't expect all these suggestions... just hoping to hear other people's Sat Six! Thanks! [NT] - DawnNYS - 5:59am on 10/12/10