Tuesday, April 9, 2013
Pan Frying 101: Buffalo Chicken
Pan frying is a form of frying, using a minimal amount of oil or butter to cook with. I'm sure you already use this method in your daily cooking. Most of us pan fry chicken in various ways. Using this method you rely a good pan temperature and a short cooking time to retain the food's moisture.
It's an easy way to cook beef and pork, chicken, lamb. It a cousin to the sauteing technique. This method is better suited to cooking larger pieces of food, usually pieces of meat, but you can also pan fry other foods like potatoes, or vegetable cakes.
You should use a heavy pan and make sure to preheat it before adding oil or fat. Use one large enough so you don't overcrowd the pan. this will cause steaming instead of frying.
Make sure to preheat the oil in the pan to insures that the food starts cooking the second it hits the pan. This prevents your food from absorbing excess oil. When the meat is placed into the pan, the oil should sizzle. If it doesn't sizzle, the pan and oil are not hot enough. Pan frying takes a little time, so when the 1st side is golden brown, turn to complete the cooking.
That's the simplicity of pan frying. So let's get cooking!
Buffalo Chicken has all the flavor of your favorite hot wings, but made in to an entree with a chicken breast. This dish will please the man in your life to no end! It impresses the ladies too. Simple to make, yet bold in flavor. This is the ultimate weeknight meal. Done in under 30 minutes. This might be a little hot for the little ones, or anyone not fond of hot wings...but boy oh boy, does this pack a punch and have you wishing for your favorite game and a beer! (or wine!!) Serve it with a nice Parmesan pilaf, a great foil for the spicy main dish.
Make sure to come back soon. I'll be posting another quick but unique pan fry dish later this week.
Hope you enjoy this.
Time: 20 minutes
1 Tablespoon canola oil
4 chicken breasts, boneless, skinless
1/2 c Buffalo Chicken Sauce
1/4 c crumbled blue cheese
Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness. Preheat a large skillet over medium-high heat. Add oil and allow to heat.
Add chicken to skillet and cook until browned on each side about 2-3 minutes total. Pour buffalo sauce evenly over the chicken, turning to coat. Allow to cook about 8 minutes total, turning once. During the last 2 minutes of cooking sprinkle blue cheese over each of the chicken breasts. Cover and allow to cheese to melt, about 1 minute. Serve immediately.