So I have to say… it’s really hard to make chicken look attractive. Don’t you think? I mean, I see all those magazines around Thanksgiving that show those amazing looking turkeys on the cover and I think to myself… that HAS to be fake. It just has to be!
I tried so many different ways to photograph this chicken, and this was the best I could come up with. So you’ll just have to take my word for it when I say that this is some darned good and tender chicken!
I will also say, that this recipe is a fantastic way to burn a frying pan like never before! But don’t panic…
…because there is no oil or fat used in this recipe, the clean up is actually pretty quick and easy! Promise! Would I lie to you??
Note: Due to the fact that all cookware can vary, I cannot guarantee that your pan will clean up as well as mine did. Please use an old pan you don’t care about the first time you try this recipe. You MUST use a stainless steel pan and a copper or metal scrubber. The clean up would be awful with anything else.
Also, if you do not mind having a softer “crust” on the chicken, you do not have to burn the pan this way. Just add a bit more chicken broth before it gets to this point.
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Clean Eating Fried Chicken
(Makes 4 servings)
- 4 large chicken breasts
- 1 cup chicken stock (approximate – you may need more)
- Place 1/2 the both and all the chicken into a stainless steel frying pan. (Sorry, non stick won’t get the browning effect). Turn heat on high to bring the liquid to a boil. Cook the chicken as if you were frying it in oil, turning often. You want to start the browning process on the outside. When the liquid has cooked out and you have a little brown on your chicken, add the other 1/2 of the broth.
- Put the lid on. Cook for approximately 15-20 minutes to cook the inside of the chicken. Remove the lid. Your chicken should read about 155 degrees F. with a thermometer when the time is up.
- You should have some liquid in the bottom of the pan.
- Let the liquid cook down. Turn your chicken every so often. You’ll find that the liquid gives the chicken a brownish color. But the real browning takes place when the liquid had cooked down. (This is also where your pan will start to burn. Again… don’t panic. As long as you used a stainless steel pan, I’ll get you through the clean up quickly and easily.)
- When the chicken is browned enough for your liking, remove it from the pan and allow to cool.
- THE CLEAN UP. So now that your pan looks like it will never recover, all you have to do is put it in the sink and soak it for 10-15 minutes. In fact, if you let it soak while you eat dinner, you’ll be amazed at how easily it comes off with a copper or steel scrubber. It’ll be a breeze. Just wait and see.
- See?! This is my pan AFTER I made the chicken. Good as it ever was, and it took me less than 3 minutes to get it back to normal!