|Fried chicken on butter|
My son called me to ask how I make my 'delicious' chicken fillet. I knew if I said, "You just fry it with butter" it would not mean much to him. So I wrote this step by step of frying chicken in butter. It might sound too basic and too simple for many people but I know this is what my son wants to know.
Butter is the secret of this tasty way to fry chicken. The key is not to let the butter burn and this is not hard if you pay attention when you are frying it.
This chicken fillet is great to have with veggies, pasta, rice and beans, salad, as a sandwich or any way you like.
If the fillet is frozen you can defrost it quickly by soaking it in water. That is why it is so practical to buy the individually frozen chicken breasts from Trader Joe's.
Just for the record: those fillets are boneless and skinless. It's written on the package.
To defrost the fillet: put it in a container filled with lukewarm tap water. (lukewarm is the temperature between hot & cold)
Let it soak it in the water for about 10-15 minutes. The water gets cold quickly because of the chicken's temperature so change it a couple of times.
The fillet will be softer but it might not be fully defrosted.
IMPORTANT: don't leave the fillet for longer than 15 minutes in the water out of the refrigerator. This is a method to defrost chicken fillets if you are going to use it right away.
If the fillet is too thick cut it in half.
I could definitely have done a better job.
Dry with paper towel.
Season with salt and pepper.
Put about 3/4 tablespoon butter in a pan over medium heat. Don't use high heat or the butter is going to burn and the chicken will be raw inside.
You can use more butter if you want. I always try not to use too much.
When it starts bubbling ...
... add the fillets.
Fry them for about 3-5 minutes on one side.
You can see that the bottom of the fillets have already changed from pink to a lighter color.
The time for frying the fillets depends on their thickness.
Turn the fillet and fry for another 3-5 minutes.
Now you need to pay attention so the butter do not burn. If you notice that the butter is getting too dark add a little bit of water. About 1 tablespoon of water.
I am using a measuring cup just because it's more convenient for me.
The water will evaporate quite fast.
You might need to do this more than once.
Before removing the fillets from the pan, make a cut on the thickest part of the thickest fillet to see if there is still pink meat inside.
I made a big cut so the pink meat would show in the picture.
It's not a problem if some of the juices come out of the fillet.
Fry the fillet until there is no more pink meat.
I removed the thinnest fillet from the pan because it got ready first.
If you fry for too long the meat will be dry and hard.
The fillets will have this great golden color when they are ready. You can eat them just like that.
OR you can make some gravy.
You can go the lean way: turn the heat to the lowest setting and add 1 tablespoon soy sauce and 2 tablespoons of water to the pan. Stir to remove the brown bits form the pan.
The not so lean way: turn the heat to medium low, add about 1 tablespoon butter, let it brown but be careful do not let it burn. Then add a bit of water.
And now you have some tasty gravy.
"Now don't forget your veggies", says Mom Amelia.