On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
This chicken is so simple (like most chicken dishes) that I have already made it about five times already.There is a little bit of planning ahead (about an hour or two) to do the brine, and you can technically skip this step, however it makes the chicken unbelievably juicy and protect you from getting that boring ol’ chicken flavor. I highly recommend just planning ahead and doing the brine because it’s totally worth it!
I got my brine recipe from Real Simple but you can probably use another one you already know or another from this list.
Also, when I describe the layout of the plates and bowl below, this is what I mean
- ¼ cup salt
- ¼ cup packed light brown sugar
- 3 cups water
- 2 cups ice (this was hard to measure because ice is obviously weirdly shaped but just go with it and you'll get a good enough amount
- 1 lb. chicken breasts or tenders (I usually use breasts but this time I clearly wasn't paying attention at the grocery store and got tenders...nbd)
- ½ cup flour
- pinch of pepper
- 2 eggs, beat with a fork in bowl then set aside
- 1 cup finely grated parmesan
- ½ cup panko breadcrumbs
- pinch of nutmeg and pinch of dried basil...if you have fresh, even better!
- A few fresh lemons for garnishing
- Garnishes: lemon slices or wedges, finely diced tomatoes and/or capers. All or any of these alone will make a fantastic garnish
- Mix the salt, sugar, water and ice in a gallon size ziploc bag (or brining bag if you are fancy). Shake it (after zipped of course) to mix all the ingredients and allow the brine mixture to cool to less than 45 degrees. Add in the chicken, then close the bag and place in a bowl in the refrigerator (the bowl is in case it leaks).
- Allow chicken to sit in brine for 1-4 hours.
- Open the ziploc bag just enough to pour the brine down the drain.
- Reseal the ziploc bag, letting out as much air as you can.
- Flatten the chicken in the ziploc (so that they don't overlap) and pound with meat mallet until thin.
- Set out two large plates and one bowl. In the bowl, beat the two eggs with a fork or spoon then set aside.
- On one plate add the flour and pepper, then on the other plate mix the parmesan, panko, and spices. Place the plates and bowl in the following order left to right: flour plate, egg bowl, parmesan plate. See photos above if this is unclear.
- Going from left to right, place the chicken in the flour mixture (both sides) then dip in the egg, then coat with the parmesan mixture. I actually did all the flour first then dipped all in egg then dipped all in panko/parmesan but you do what works for you.
- Place the coated chicken in a large sauté pan over medium heat (you can add a little olive oil to the pan first to get more browning, like I did, but it's not required if you are trying to be healthy). Sauté for 8-10 minutes or until cooked through (this depends on thickness, cut one open to test).
- Garnish with lemon slices or wedges.