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Chicken breast in crispy crust in the oven

Chicken breast in crispy crust in the oven



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a dish for those who eat very crunchy: D: D
Rivka gave me the inspiration, through one of her recipes: p

  • 1 chicken breast
  • flour
  • biscuit
  • SPICES
  • 3 tablespoons soy sauce

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast in crispy crust in the oven:

The breast is washed very well, cut and seasoned.

As spices I used a mixture of: a teaspoon of basil, a teaspoon of thyme, a teaspoon of chilli powder and a little salt.

Pour 3 tablespoons of soy sauce over the seasoned meat.

Cover the bowl in which we have the meat with a plastic wrap and put it in the fridge for an hour.

Meanwhile, prepare a mixture of salt, water and flour in a bowl.

Then the meat is taken and given through the flour mixture and then through the breadcrumbs.

Place on a tray lined with flour and put in the oven over low heat.

I left them for 45 minutes, until they were crispy on top and tender inside.

I served them with sauteed vegetables (here is the recipe: //retete/3639/legume-sote.html)

Good appetite!

Tips sites

1

the meat is sliced ​​so that it is not too thin


Pork breast with crispy rinds and baked, caramelized garlic sauce

Pork breast with crispy rinds and baked, caramelized garlic sauce. Roast pork breast or pork tenderloin. How to get crispy, expanded, flowering crust? Recipe for pork belly (tray belly) on a tray with garnish of peasant potatoes and red wine sauce with baked garlic. Steak recipes. Pork breast recipes.

We made this wonderful pork breast steak with crispy rinds and baked garlic sauce for a special occasion: a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert.

I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area.

Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

The appetizer I proposed was a rustic terrine of liver pate and pork ennobled with red wine, nuts, hazelnuts and raisins & # 8211 the recipe here.

The soup I chose was a cream of mushrooms (mushrooms picked near Arad) prepared with white or red wine (in the book is the version with Cadarcă, on the blog is the one with white wine) & # 8211 see here.

The main course was this fabulous pork breast with crispy rinds accompanied by a creamy red wine sauce with baked garlic, peasant potatoes and sauteed asparagus. Yes, in Arad, white and green asparagus have been eaten and cultivated for over 200 years. The Swabians from Aradul Nou (Neuarad) brought it to the market along with other truffles: small Brussels sprouts, cepşoara (Schnittlauch or chives), kale (Wirsing) etc.

The dessert that ended this menu was also represented by a local specialty: the famous Shuhaida. Suhaida is an Austro-Hungarian confectionery dish composed of a thick cocoa cream with butter wrapped in a crunchy chocolate crust. It looks a bit like "Mascot Cake". I basically merged the two recipes and created a more modern Shuhaida containing candied nuts, hazelnuts and fruits and served it with a refreshing and aromatic red wine sorbet (Miniş Cadarcă ice cream) & # 8211 the recipe here.

Like I said, I created a complete menu, ie a sequence of 4 distinct dishes, all related to the concept of Urban Flavors: local ingredients, old and new recipes, tradition and modernity.

About this pork breast I can say that it is easy to prepare but with patience. The effort is minimal and the result is wow! Basically I marinated the pork breast 2 days in the fridge, I baked it slowly for 3-4 hours at low temperature and then I browned it to get this crispy, flowery, expanded rind and a meat that actually melts in your mouth. There are some simple techniques that must be followed to achieve this.

From the quantities below results 6-8 servings of pork breast with crispy rinds and baked, caramelized garlic sauce.

  • 1.5 kg raw pork breast with rind, without ribs
  • Fine salt, pepper, paprika, cumin
  • A little vinegar, coarse salt
  • 3 heads of garlic
  • 200 ml dry red wine (Cadar de Minis)
  • 30 g cold butter
  • 600 g boiled potatoes in shell
  • 1 red onion
  • Salt, pepper, paprika
  • 2 tablespoons oil
  • 300 g tender tips of green asparagus
  • 30 g butter
  • Salt pepper

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Whole crispy chicken

You prepare it in 5 minutes, it is so simple that you do not need any culinary knowledge. Not to mention that from a minimum of work you feed & # 8230 even a whole hungry army! Fragile and fragrant, with a crispy and slightly smoky delicious crust, you will be guaranteed to do better than the roast chicken in town.

Wash the chicken well, inside and out. Dab with paper towels to dry. Slowly lift the skin off the chicken without tearing it completely with one hand and spreading half of the garlic between the skin and the meat evenly. Spread the rest of the chicken inside the chicken. Grease the chicken on the outside with melted butter. Sprinkle with plenty of salt, pepper and paprika.

(OPTIONAL: To make it as fragrant as possible, I suggest leaving it in the fridge for 12 to 24 hours)

Position the oven grill in the lowest position and preheat the oven to high temperature. In a non-stick pan, place the chicken, chest down and wings folded underneath. Bake for 25 minutes at medium to high temperature.

Remove the tray, turn the chicken upside down. Pour with a spoon, over the chicken, the sauce formed in the pan and with extra butter, if you feel the need. Bake for another 15-25 minutes, lowering the oven temperature a bit.

Remove the tray, pour over a combination of soy sauce and beer and bake at maximum temperature for another 10-20 minutes.

When you remove it completely, let it rest for 20 minutes before cutting it.


About the original or secret KFC recipe

Some time ago, a facsimile with the so-called "secret recipe" from KFC circulated on the Internet. That is a list of the 11 secret spices that are mixed with flour to form the crust of the famous KFC dishes. You can see it below. The quantities are given in teaspoons (tea spoon) and are related to 2 cups (cups) of flour. The 11 spices are: salt, thyme, basil, oregano, salt with dried celery, black pepper, mustard powder, paprika, salt with granulated garlic, ginger powder and ground white pepper.

I haven't tried this mix but you can do it and tell me how it turned out. I summed up the 5 spices I saw in Gordon Ramsay's "Buttermilk Fried Chicken" recipe (see also video at the end of the recipe): salt, pepper, granulated garlic, smoked paprika and pepper of Cayenne. A balanced mix whose sharpness can be adjusted from cayenne pepper or by adding hot paprika. The result was great!

I prepared 6 lower chicken legs (hammers, drumsticks) which are enough for 3 servings of fried chicken like KFC (or 2 larger portions).

  • 50 g flour (2 tablespoons good)
  • & frac12 teaspoon of salt
  • & # 8531 teaspoon ground black pepper
  • & frac12 teaspoon granulated garlic (plain, without salt)
  • 1 teaspoon grated paprika or smoked
  • & # 8531 teaspoon cayenne pepper powder (hot)