Tag Archives: Chicken

Chick-fil-A, I say!

25 Sep

What do you do when your absolute #1 favorite establishment to dine at is no longer located anywhere near you? As much as I would love to call up the CEO and demand that they build a location in the nearest vacant lot to me, that is sadly probably not the most plausible option. So instead, I settled for attempting to make their food myself!

The restaurant I’m speaking of is none other than the most delicious and, what I think to be, the most healthy of fast food chains: Chick-fil-A! In Texas, I had the luxury in both Houston and Austin to live right down the street from at least one Chick-fil-A, with others easily within driving range. Sadly, it appears that Chick-fil-A has yet to extend its warm, chickeny embrace to the northwest. I found myself craving it intensly – I needed a fix. I was ECSTATIC when I found a recipe online that claimed to be as close in taste to the real thing as possible, and set out to make it immediately.

Sadly, this is, AGAIN, ANOTHER RECIPE I MESSED UP! Sigh. But I almost can’t even find it in myself to care, because these were still super yummy. I can’t quite seem to get the hang of my oven here. I’m very used to gas ovens, but this one is electric, so it’s taking some getting used to. I had the heat up too high apparently, and thus, the oil too hot, and so the coating is far crispier than it should have been. I also used Canola oil instead of Peanut oil, because that was all we had here. I really want to make these again using Peanut oil to see if that gets the taste closer to real Chick-fil-A or not (because this recipe comes very close, regardless)!

Mock Chick-fil-A Chicken!
(As discovered here)

What you need:

  • Cooking Oil (Peanut or Canola would be best)
  • 1 Egg
  • 1 Cup of Milk
  • 1 Cup of Flour
  • 2 1/2 Tablespoons of Powdered Sugar
  • 1/2 Teaspoon Pepper
  • I Tablespoon of Salt
  • 2 Skinless Boneless Chicken Breast, cut in strips or cubed

Directions:

1. Whisk together the egg and the milk. Cut chicken into cubes and place in the milk and egg mixture. I marinated them for four hours.

2. In a large Ziploc bag, mix together the Flour, Powdered Sugar, Pepper and Salt. After chicken is marinated, toss it in the bag and shake vigorously to coat well.

3. In a large frying pan, heat the oil to 375 degrees. Warning: the coating makes the oil pretty messy. Gently drop your chicken pieces in the heated oil and cook until golden brown.

4. Drain cooked chicken with a paper towel. Cool, pair with your favorite preferred dipping sauce, and enjoy!

Despite the heat fiasco, my husband still found them PHENOMENAL (he, too, is a Chick-fil-A aficionado). He wanted to eat all of them, if he hadn’t had to share them with me.

My favorite sauce at Chick-fil-A is the Honey-Roasted BBQ sauce that comes in those little long packets (my second favorite is the Chick-fil-A sauce). I paired these nuggets with an impromptu homemade honey-mustard dipping sauce that I made by mixing Miracle Whip, Dijon mustard, and honey (who would’ve thought!). Without the sauce, this recipe tasted kind of like real Chick-fil-A nuggets, though I felt like something was missing. However, when I dipped these nuggets in that sauce… wow. Yeah. They tasted EXACTLY like the real thing. And in that moment, I couldn’t have been happier.

Next on my list to find and try is a mock recipe for McDonald’s Quarter Pounder… mmm… mouth is watering just thinking about…

Chicken Cutlets with Fontina and Fresh Blueberry Sauce

2 Sep

Apologies for the slacking! I was working on my resume and applied to a few jobs this week, so I’e been focusing on that and not my cooking! NO EXCUSES THOUGH! XD So, I managed to make this dish the other day. My camera battery was dead (poor planning!) and thus, I have no pictures of my own. However, like the picture above (from a basic Google images search), this dish is beautiful. The blueberry sauce has a gorgeous dark violet hue to it that compliments the glossy melted Fontina cheese by painting the chicken in their wonderful, vibrant colors. My final product looked very similar to the image above, but imagine more gooey white cheese melted and sliding down over the edges of the chicken.

Blueberries are my absolute favorite thing to eat, period. I could eat them all day long. I have adored in the past the fruit + meat combination in regards to pork dishes. My favorite dishes I’ve ever made involved pork and some sort of berry (assorted, cheeries, blackberries, etc.), the sweetness and juiciness of the fruit just compliment pork SO well. Perhaps it was because of my extreme love of the taste fruit brings to pork, or my love for pork in general (no matter how ‘dangerous’ or unhealthy it may be), but I definitely had some reservations about pairing fruit with Chicken. It’s so rarely done that I was unsure about it. BUT, I am extremely curious in nature, so I HAD to try it! And I was not disappointed. It was not my husband’s favorite thing by any means, nor mine either, but it was still a pleasing dish.

What you need:

  • 1 tablespoon butter, divided (1 teaspoon / 2 teaspoons)
  • ¾ lb. chicken cutlets (about four cutlets) –  I suggest slicing them on the thinner side
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup (2 oz.) shredded Fontina cheese
  • 3 tablespoons apple juice
  • 1 tablespoon rice vinegar
  • ½ teaspoon Dijon mustard
  • 1 cup fresh blueberries (but I love them so I threw in extra!)
  • 1 ½ teaspoons minced fresh thyme

1. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. IIIIII, on the otherhand, used the entire Tablespoon of butter at this step! Because I forgot to divide it!! So I’ve split it up for you here already. It still worked out though, and I don’t think it really mattered (aside from adding extra calories)! Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

2. Remove chicken to a serving platter; sprinkle with cheese. Keep warm.

3. Combine apple juice, vinegar, and mustard in a small bowl; stir well with a whisk. Add apple juice mixture to pan; simmer 1 minute. Add blueberries and thyme; simmer 2 minutes. Stir in remaining 2 teaspoons butter. Spoon blueberry sauce over chicken. Serve!

One more note: for the butter, I use Smart Balance Organic. It looks like this:

It is THE best butter you will ever eat, hands down, period. IF you can find it, I swear… try it. It will change your life. I have no idea what it is about this butter, but it just has this certain taste to it that is way more delicious than the original or light Smart Balance, and definitely superior to any other butter or spread I’ve ever had. I do not eat it for that fact it’s organic and vegan (non-dairy – though those are both pluses, I supposed), I eat it for the taste alone. I don’t even remember how I came to buy it in the first place, but I started eating it when I lived in Austin, in 2008. I bought it all the time, until one day when it just DISAPPEARED from every single grocery store shelf in the greater Austin area. I could not find it ANYWHERE, try as I might. I moved back to Houston for a few months, where I still couldn’t find this butter; it seemed to have just disappeared from Texas altogether, with no trace. BUT when I moved here to Seattle, I found STORES OF IT at QFC. I almost had a heartattack I was so thrilled. I freaked out in the middle of the aisle, and David was like, “OH MY GOD WHAT IS WRONG?!?” I had to compose myself before I alerted him of my monumental find. Because, as I said, this butter changed my life; I ate it, and suddenly bread, cookies, anything – you name it – was never the same without it. I always became so depressed with every single trip to the store where I could not find it. And so I suggest you try it, too!

Nutrition (for the meal, not the butter!):
Calories: 199
Fat: 8.2g
Protein: 23.4g
Carbs: 7.2g
Fiber: 1g
Sugar: 5.2g
Cholesteral: 73mg
Iron: 0.8mg
Sodium: 491mg
Calcium: 89mg