Buttermilk Fried Chicken Breasts

Here's another family staple.  I've altered our family version so that this is a cross between chicken scaloppini and fried chicken.  The buttermilk makes it moist and tangy, the breadcrumbs make it fresh.

It's both quick and easy and oh so good!

Try this version, it's a nice change of pace!

Let's make it!

Take two pieces of plastic wrap and put a chicken breast in between.  Start pounding that chicken, really good!  You want it thin, about 1/4".  Repeat as needed to relieve the day's stress.

Place the chicken in a ziploc bag or a deep dish and add the buttermilk.  Let this marinate about 30 min.

Get a heavy skillet, I use a cast iron one, and put enough oil in it to cover the bottom of the pan about 1/4" up.  You don't need much...just enough to fry well.

Put breadcrumbs in a dish.  Add salt and pepper.  You can add your favorite fried chicken seasoning here as well.  I like it plain...purist you know.

Dredge the chicken in the breadcrumbs.  Make sure to get a good coating on both sides.

Add to the skillet and let cook about 5 min per side.  You want a good golden crust, and make sure the chicken is cooked through.  If it is cooking to fast turn your heat down.

Remove and eat it up!  Serve with some good potatoes, mashed or my potato cakes!

Enjoy!

Buttermilk Fried Chicken Breasts

serves 4

Ingredients: 

4 Boneless Skinless Chicken Breasts

1 c buttermilk

½ c breadcrumbs

Salt and pepper

Canola oil for frying

Directions:

Place one chicken breast between two pieces of plastic wrap and pound to 1/4” thin.  Repeat with other breasts.  ziploc bag, add buttermilk and let marinate for 30 min. 

Add enough oil to a heavy skillet (cast iron is great) to fill about ¼” of the bottom of the pan.  You don’t have to deep fry, or use much oil, to fry.  Heat oil on medium high.

Add breadcrumbs to a pan for dredging.  Add salt and pepper to taste.

Remove chicken from bag and dredge each piece in breadcrumbs, covering both sides.

Add chicken to the hot skillet. Let cook about 5 minutes per side and golden brown.  These chicken breasts are thin so they should cook quickly, but please make sure that they are cooked all the way through.

Serve hot.

Mom's Goulash

I grew up eating Mom's Goulash. 

When I got old enough to know better I found that Mom's goulash wasn't "real" goulash.  You know, the kind from Hungary?

I tell ya, I'm still traumatized by this!

Goulash originally was a type of soup or stew made with beef and vegetables.  Upon migrating to North America it took on different appearances by adding ground beef for stew meat and the addition of pasta.  In the south, it became a slang for using leftovers with the addition of pasta.

That explains it!  Mom grew up eating Grandma's goulash, most likely leftovers.  Then mom just adapted this in to her amazing version.

This dish is all about the prominent flavor of garlic! (gah lick)

So if you like garlic, this dish will not disappoint!  A quick weeknight meal...try it, you'll like it!

Let's make it!

This is a throw together dish so I'll do my best to capture the ingredients in measurements.

You will need:  pasta, ground sirloin, garlic powder, a 14 ox can of diced tomatoes, one small can of tomato sauce and more garlic powder!

In a skillet brown about 1/2 lb of ground sirloin.  Sprinkle with a good dashing of garlic powder.  I would say about 2 tsp.  Break the meat up in to chunks as it cooks.  Not fine, kinda chunky.

In a large soup pot add about 1/2 lb . of pasta.  Mom always used small shells, but I used rotini since that's what I had.  Cook according to package direction at a boil for about 8-11 min.

Drain your pasta and return it to the pot.
Add 1 14 oz can of diced tomatoes.
Add 1 small can of tomato sauce - You want just a coating of sauce, not soupy.
Add salt and pepper.
Add about 1 - 2 teaspoons of garlic powder.   
Add the meat. (sorry the shot below didn't have the meat in it yet!)

Mix everything together in the pot and cook on simmer for about 10 min until heated through.

Serve with some crusty bread and a salad....and taste the comfort food.

There's nothing like Mom's Goulash!  Want some?



Mom's Goulash

serves 4

1/2 lb ground sirloin
1/2 lb. pasta (small shells or rotini)
1 14 oz can of diced tomatoes
1 small can of tomato sauce
3-4 tsp of garlic powder
salt and pepper

Brown the ground sirloin in a skillet, breaking meat in to chunky bites.  Sprinkle with 2 tsp of garlic powder.  You want the meat to taste garlicky.

Boil pasta in a pot according to package directions.  Drain and return to pot.  Add tomatoes and sauce.  Add meat and 1 - 2 tsp more of the garlic powder.  Salt and pepper to taste.  Cook on simmer for about 10 min to heat through.  Enjoy!

Product Review: Williams-Sonoma's Steak Au Poivre Seasoning Paste

I just took another technique class at Williams-Sonoma last weekend on Steak & Chops.  I love these classes! 

One of the steaks featured their product called "Steak Au Poivre Seasoning Paste".  Monique, our chef cooked a flank steak for us using this product.  Since hers was so tasty I quickly bought it and tired it at home during the week.  Boy am I glad I bought this!

It has all the ingredients you would actually use to make homemade Steak Au Poivre.  Here are the ingredients:

Canola oil, black Tellicherry peppercorns, white peppercorns, pink peppercorns, allspice, green peppercorns, kosher salt, granulated garlic.

That's it, nothing but good stuff!

Here's what they say about their seasoning paste:

To mellow their heat and enhance their flavor, we gently poach the peppercorns in pure canola oil, creating a rich, savory paste that adheres easily to steak.

Easy to use: simply rub the paste into your meat, then pan-fry or grill as usual for a tender, juicy steak with authentic French flavor.

8.5 oz.

It's really as simple as they say.  You put about 1 tsp per 8oz of steak.  Rubbing it on both sides.  Then you wrap it in some plastic wrap and let it sit on the counter for about 30 min to allow the flavors to develop and  the meat come to room temperature.

I used a New York steak.  Cooked it in my skillet.

Looks nice and coated. Peppercorns adhered well to the steak.  Didn't need any additional oil in the skillet as the paste has oil in it.  This created a nice peppery crust on the outside when searing the steak.

Once the steak was done I created a Steak Au Poivre sauce using about 1/2 c. of beef broth and  1 Tbl. Brandy (didn't have Cognac!), and 1 Tbl. minced shallots, reducing the sauce by half to intensify the flavors and thicken the sauce.  Then took it off the heat and added 1 T butter. (You could add cream instead of broth if you want.)

I poured it over the steak.  Took a bite....Heaven!

And the best part...you use so little...

Make sure to put the jar in the refrigerator to use for another time!

This is a definite keeper and all around great buy!

Make gourmet style food, simple!