exclusively Skirt in the Kitchen
Soak chicken breasts in water overnight in the ‘frig. The next day, blot-dry with paper towels and cut into strips. Leaving them whole overnight in water will keep them from fraying on the edges and softening too much as would happen when cut into strips to tenderize in water.
Stir 2 parts whiskey into 1 part half ‘n half milk. Not only do I like what the whiskey does to meat, but I also like the fat content in the half ‘n half for moist meat and flavor, as well. Use cake flour to batter chicken, then dip back into whiskey and half ‘n half. Do the double-dip. Salt and pepper chicken on all sides.
The whiskey leaves its flavor in the meat, you can taste it without drinking it. This chicken is so moist, delicious, and satisfying with a good crunch.
— Susan Nuyt, Skirt in the Kitchen
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