Steakhouse Chicken

I think we probably have 1,000 rubs and marinades in our recipe box at this point. Maybe you do too. But you need to add this one to your rotation.

I’m calling it steakhouse chicken, because the smell coming from the stove had me half convinced I was in for a nice, juicy T-bone. But nope. We went all healthy on you.

They didn't look like much. But Mike wasn't about to throw away chicken without trying it first. He did. And it was good.

They didn't look like much. But Mike wasn't about to throw away chicken without trying it first. He did. And it was good.

Now here’s the deal. We cooked the holy crap out of the chicken on the stove and ended up blackening the spice mix. That shouldn’t really happen. But if it does — no big deal. It still tasted fantastic (seriously, I saw black and wanted to throw it away. Mike convinced me to do otherwise.).

This is what we saw when we turned them over. Wouldn't you have second thoughts? So there's a good lesson in this blackened chicken.

This is what we saw when we turned them over. Wouldn't you have second thoughts? So there's a good lesson in this blackened chicken.

You will need:

  • a bunch of bread crumbs (enough to cover at least two pieces of chicken)
  • 2 Tbsp. paprika (enough to turn the mixture “red”)
  • 1 1/2 tsp. minced onion
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. cayenne pepper
  • 1 tsp. rosemary

You know, I just shook some spices into bread crumbs until I thought it looked right. So don’t hold me to these measurements.

You want to first flatten a chicken breast — pound it until it’s the same thickness across, then season both sides with plenty of salt and freshly ground pepper. Meanwhile, heat up some vegetable oil over medium heat on the stove and set your oven for 350 degrees.

Dip the chicken breasts first into some flour, then an egg wash and finally the breadcrumb mixture. Put the breast right into the hot oil and cook for about 3 minutes per side.

Get it right on that hot oil.

Get it right on that hot oil.

Now, the chicken should look awesome at the end of its oil time (I don’t know, since I just burnt the crap out of mine), but it won’t be cooked all the way through. Just throw the chicken into the oven and let it hang out there for at least 10 minutes, but for no more than 20 — just enough time to make a perfect side dish.

For serious, all. You won’t miss the red meat.

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