![]() This really helps to make sure your cooked chicken is seasoned and flavorful. When you’re dredging chicken, always prepare the flour too! I usually use about 1/2 cup – 2/3 cup of the all purpose flour, add a teaspoon of garlic powder, a teaspoon of salt, and a generous dash of pepper. I’ve also created this tutorial with a few more instructions on how to butterfly a chicken breast. If you want a super big piece of chicken you can leave the piece whole, or do what I like to do where I complete the slice to create two pieces of chicken.Īfter you have your sliced chicken, use a meat tenderizer to pound it out to an even thickness. Whole milk, half & half, or light creamīutterflying chicken is the process where you slice the meat all the way through, as if you’re opening a book. ![]()
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