Thursday, June 16, 2011

Chicken done my way!

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I love chicken. I know I know... I am always talking about meat. The truth of the matter (don't tell anyone, ok?) is that I really am a chicken lover. If I were to have my own way the truth is I would be eating chicken, fish and mostly vegetables. I know, don't hate me.

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So imagine my glee when The National Chicken Council emailed and asked if I had a favorite recipe or if I could come up with one. My first thought was of back in the day when I used to make Chicken Kiev. Shut up, I know it was an 80's thing. I had an idea (and you always know how dangerous THAT is).

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Ew, ugly picture. Sorry about that. Imagine the wheels inside my brain going. What popped up in my head? Sriracha Sauce. I love my Sriracha. I wanted to meld my 80's memories with my favorite sauce and in doing so I came up with Thai Chicken Kiev (it is debatable if Srirach is really a Thai thing. Afterall it is made in Rosemead, California.)

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I took the softened butter and added garlic and green onions. I also squirted a shot of lime juice in there.

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Pounded out skinless and boneless chicken breast.

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and got together the trinity of frying. There was egg, flour and Panko (you could use breadcrumbs).

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I also put some of this Korean salt in the flour mixture. It has mugwort and weird things in it but just use salt.

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Oh Dr. Food. I know you feel left out and had to pick up the camera for that artistic shot. I love you sweetie.

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He is another one big guy. You are the best.

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Voila! Crunch, buttery goodness (ok, usual disclaimer here for my mother: No mom we don't eat like this most nights. I just don't blog about the grilled chicken that we made)

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I put them in a dish and finished them off in the oven.

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There ya have it. Not a great picture but let me tell you that this was awesome. I will definately be making them again.

Thai Chicken Kiev
Janis

4 boneless, skinless Chicken Breast

1 stick butter, softened (yes, in the picture there are two sticks but I made extra to use on corn)
1 Tbl (or more depending on how hot you want it) Sriracha Sauce
3 Tbl vegetable oil
3 green onions, minced
1 Tbl garlic, minced
Juice of 1/2 lime
2 eggs
1 C flour
1 C panko
1 tsp salt

Preheat oven to 350

1. In food processor mix softened butter, green onions, and garlic and lime juice.

2. Using plastic wrap form a log out of butter. Put log in freezer to harden for approximately 1/2 hour.

3. Flatten chicken breast between two pieces of wax paper or plastic wrap, by pounding out to about 1/4" thickness.

4. Using hardened butter cut off a piece that will fit nicely in the thickest part of the chicken breast (about 1 inch disc) and roll chicken like a jelly roll tucking in ends. Do this with each piece of chicken.

5. Add 1 tsp of salt to flour and have bowl with egg, a bowl with flour and a bowl with panko ready for dipping.

6. Dip each piece of chicken in egg, flour and then panko.

7. Heat oil till hot. Add about 1 Tbl of the leftover Sriracha butter. Brown chicken until golden.

8. Place chicken on a cookie sheet or in a dish and finish at 350 degrees in oven. Bake about 30 minutes (or until no longer pink inside)

12 comments :

  1. That does look fantastic and using the butter sauce on corn sounds incredible as well. The National Chicken Council picked well.

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  2. Came across your blog on foodbuzz & am your newest follower!!!
    - Jessica @ http://cajunlicious.com

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  3.  I love this idea!! Clever, clever. Mugwort, huh? I didn't know you could eat that, I thought it was just something the Macbeth witches put in their cauldron. I always learn something from you! lol

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  4. It was a hit? Yay, Sis!!!!

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  5. P.S.  Mugwort?  Isn't that a Harry Potter thing?

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  6. We love sriracha too and this sounds fabulous. Mugwort...intriguing!!!

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  7. Look at all that butter!  This looks crunchy and moist and delicious!  Love your chicken!

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  8. This looks like mouth watering,heavenly goodness! Great job!

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  9. I don't think I have had Chicken Kiev before. Gonna have to try it.

    Jason

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  10. When you said you were cooking for the Chicken Council I pictured you serving a bunch of fowl in diplomatic sashes. I also love the words butter and log in the same sentence

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