pan-fried chicken – My Whisk and I

6 chicken breasts, skin and bone removed
30ml vegetable oil
5ml salt
2,5ml garlic powder
2,5ml onion powder
2,5ml dried thyme
2,5ml onion seeds
2,5ml smoked paprika

Sauce:
125ml honey
60ml butter, melted
60ml wholegrain mustard
20ml hot sauce
5ml apple cider vinegar

Pat the chicken breasts dry and brush them with the vegetable oil. Set aside.
Combine the salt, garlic powder, onion powder, thyme, onion seeds and paprika in a small bowl.
Season both sides of each chicken breast with the seasoning – rub it all over. Set aside.
Add the honey, butter, mustard, hot sauce and vinegar to a bowl and whisk together. Set aside.
Place a cast iron pan/skillet onto medium heat and wait for it to heat up.
Add the breasts to the hot pan and cook for 3 minutes without moving the meat around.
Flip the breasts over and pour the sauce over.
Place a lid on the pan and cook for 10 minutes, basting the chicken once or twice as it cooks.
Remove the lid and cook for a further 3-4 minutes.
Serve the chicken on couscous or rice.

I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!

125g + 90g butter
30ml ground cumin
30ml smoked paprika
30ml dried origanum
20ml salt
6 chicken breasts, skin removed
15ml flat leaf parsley, roughly chopped
fresh lemon wedges to serve – these are essential!!

Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible.
Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly.
Cover with a tea towel and set aside at room temperature for 20 minutes.
Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt.
Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks.
Remove the breasts from the pan and slice them.
Place on a serving dish and sprinkle with the chopped parsley.
Squeeze a good amount of lemon over the chicken before serving.

Tag: pan-fried chicken

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