IRL Cooking! post your recipes

[atamusvaleo]

im in dire need of a fried chicken recipe

I gotcha covered. I'm heading home from work shortly and I'll take a look at the exact names of the ingredients I use and add the recipe to an edit of this post.

My wife loves basil and has a hatred of gluten. So, I make this little meal for us on nights that I'm feeling lazy:

I JUST WROTE OUT THE ENTIRE RECIPE AND THEN HIT CANCEL EDITS!!! AAAAHHH!!!

Fried Chicken Ingredients
1lb of Chicken Breasts
Kelloggs Corn Flake Crumbs (gluten free and they gove the chicken a great texture)
Cooking Oil (my wife is allergic to Olive Oil so I use Grapeseed Oil)
Basil
Parsley
Rosemary
Black Pepper
Paprika

Recipe
1. Start with the chicken. I have always been a fan of cooking meat in smaller portions (when you marinade, it takes less time and it's easier to portion out for multiple meals or people and it cooks faster). Cut the chicken into thin strips about 1 inch thick and 3-5 inches in length.

2. Grab a skillet or pan and over MEDIUM heat add enough oil to form a thin layer on the pan. (Too much oil and you'll end up with searing hot oil splashing up at you and this seriously hurts. Less is better because you can always just add more while it cooks and you probably will need to depending on how quickly you move in the kitchen)

3. While the oil heats up, we'll fill one bowl about halfway with the corn flake crumbs. Crack and whisk an egg in a second bowl. This is the hard part: adding herbs and spices to the crumbs. We want to add enough herbs that you're able to see and smell them throughout the mix of crumbs. (Trust your nose! Some of your sense of smell is tied into your taste buds. When you inhale, those molecules work their way down your nasal passages and onto the back of your tongue.) When it comes to adding spices, if you're unsure of how much is to your taste, the best rule of thumb is to add a little at a time, taste, then add more if needed.

4. Once that's done we'll take one strip of chicken at a time and dip it into the egg, let the excess drip off, get a nice even coating of the seasoned crumbs, and place it in the pan. Repeat until you fill the pan, leaving enough room to see the edges of the chicken against the pan.

5. We want to cook the chicken until the underside is a nice golden-brown color. Then flip with a fork and cook on the other side. (It's a good habit to cook meat with a thermometer. Chicken is fully cooked at 165°F, keeping in mind that it will continue cooking for some time after it has been removed from the pan).

6. When they've finished cooking, you can lay them on a napkin draped over a plate to soak up any excess oil, if you had a bit too much on the pan.

7. Optional Delicious Salad: a bit of goat cheese, dried cranberries, sliced almonds, and romaine tossed together in a bowl. Honey mustard; balsamic; fig and balsamic. All delicious dressings to pair with this.

Enjoy!!!!