Gonna break out the sous vide machine and make a cajun chicken breast, cooked to a roaring 140°F. It will give me a chance to use that blow torch attachment I bought to put a crust on all things sous vide. Maybe I should pull the smoke detector batteries first.
I've heard both. I guess it's made like fried chicken. I've had it, but never tried making it. Mebbe I'll add it to my list.
yes it is breaded. Hubby loves mine and my fried chicken. I use Italian bread crumbs, flour, baking powder, and added spices. I make a thin batter and he really likes that.
I assume you use a meat tenderizer and hammer the heck out of a cheap cut. What do you use? I just may go shopping tomorrow...
nope never have... fry until almost done, than wrap in foil stick in oven 350..20 minutes at least. You can cut with a fork or melt in your mouth.
So what cut of meat are you using? I'm used to an almost chopped steak when I've had it at a diner (which I really don't like that much because you get more breading than meat.) Are you using a thin steak?