Fry Chicken With Butter

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Fry chicken with butter? Susan, I’m in! Okay, you got me. This intranet is not talking about food (although it does sound delicious), but rather, a boring subject: meeting minutes.

Everyone loves fried chicken and Butter. But do you know how to fry chicken with butter? There is little information on it that I could find, which is surprising since it’s really easy to fry chicken with butter.

Butter Fried Chicken

Andrew Zimmern’s Kitchen AdventuresThis dish is in my head more often than not. That’s saying something. It’s one of our monthly meals at the Zimmern house, and its yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright citrus punch and salty capers, this chicken entrée makes everyone happy. My son starts screaming “butter chicken” and runs up and down the hallways when he comes home from school and learns what’s for dinner. I first ate this dish 30 years ago, served for a family meal one night at a restaurant in Florence where I was a stagiaire. I hadn’t seen butter during my first few weeks in Italy and almost fainted when I tasted this. You will too—please put pillows on the floor the first time you make it.—Andrew Zimmern 

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Butter Fried Chicken

Recipe Summary

Total:

45 mins

Yield:

4

Ingredients

Ingredient Checklist

  • 4 boneless, skinless chicken breasts (2 pounds), halved crosswise
  • 1 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup bread crumbs
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 4 large eggs
  • 2 sticks unsalted butter
  • Kosher salt
  • 3 shallots, minced
  • 3 tablespoons capers, drained
  • 1 lemon, thinly sliced

Directions

Instructions Checklist

  • Step 1Using a meat mallet, lightly pound any thicker parts of the chicken breasts so they are of even thickness. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mixthe bread crumbs, cheese, oregano, basil and cayenne. Place the eggs in a medium bowl and beat well.
  • Step 2Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg,letting any excess drip back into the bowl. Dredge in the bread crumbs, pressing to help the crumbsadhere. Transfer the chicken to a baking sheet.
  • Step 3In a large cast-iron skillet, melt the butter over moderate heat. Add 4 chicken pieces and cook untilgolden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a servingplatter and season with salt. Repeat with the remaining chicken.
  • Step 4Add the shallots and capers to the skillet and cook, stirring, for 30 seconds. Stir in the lemon slices.Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.

Can I Make Fried Chicken With Butter Instead of Vegetable Oil?

Butter adds such delicious taste to so many dishes that it seems logical to fry chicken in it. Yet butter has limitations to its succulent flavor. Its number one drawback is that heating butter to the proper temperature for deep-frying results in a burnt, smoky mess. That’s because butter differs in important ways from the oils typically recommended for deep-frying chicken. The attributes that make butter so tasty are precisely what make it a poor choice for frying chicken, french fries and other foods.

Butter’s Solids Burn

The biggest difference between butter and oil when it comes to deep frying is that butter is a dairy product, not a liquid fat like oil. Butter is composed of about 80 percent fat, 16 percent water and 4 percent milk solids. The milk solids are the problem; they start to burn and smoke when they get too hot. Unfortunately, the optimum temperature for frying is the same as butter’s “smoke point.”

Butter’s Low ‘Smoke Point’

Butter’s smoke point is 350 degrees Fahrenheit, which is the same temperature at which food should be fried in a deep-fryer. The smoke point is the temperature at which a fat starts to burn and smoke, and each type of fat has a different smoke point. A fat’s smoke point depends on its percentage of free fatty acids and the amount of impurities it contains. This is why light olive oil, a more refined version, is better for frying than extra virgin olive oil, a purer form of the oil with a lower smoke point. Compared to butter, two recommended deep-frying oils, vegetable and peanut, share a smoke point at 450 F. That 100-degree difference between frying’s optimum temperature and the smoke point of the best frying oils makes for successful cooking.

Butter, Oil Don’t Mix

Some authorities have suggested that it’s possible to combine butter with oil to raise butter’s smoke point and get buttery flavor in fried foods. The problem with this idea is those savory, pesky milk solids. They’re not fats, so they won’t melt together with the oil; they’ll separate, burn and smoke just as vigorously as if butter were the only fat. The sad result will be a burnt carbon flavor to the chicken that’s the complete opposite of the desired result.

Get Butter Flavor

Getting buttery-flavored fried chicken might be accomplished in three ways. For one, it’s possible to cook boneless, skinless chicken breasts in butter, provided the temperature is kept below the 350 F frying point. Another option is to soak the chicken pieces in buttermilk prior to dredging them in flour for frying. The liquid left after butter is churned, buttermilk contains tiny flecks of the milk solids that give butter its flavor. Buttermilk can give fried chicken a savory tang with a hint of buttery taste. A third option is for diners to put butter on hot fried chicken after it’s served. These options would work better than trying to make butter adapt to deep-frying, a use for which it’s really not suited.

The History of Deep Fat Fryers

Admittedly so, deep fat fryers do not have the best of reputations. Most healthy individuals avoid eating deep fried food if they can help it. The reason deep fried food is so unhealthy is because of the oil that absorbs into the food as it is being cooked. The temperature of the oil is what allows the oil to penetrate the food. The food is dry if it is overcooked.

History of Frying

Deep frying is the practice of frying food in oil or fat, and it can be traced back to the ancient Egyptians. For many nations, the act of immersing food in animal fat or vegetable fat has been a longstanding tradition.

For our ancestors, frying food was a quick and easy way to cook their food. This made it easy for them to obtain the much-needed nourishment they were seeking. It was also pleasing to the palate. Today, frying food is a wonderful solution to our hurried lifestyles and day-to-day life.

Pesto

National Pesto Industries is recognized as a leader in the electric housewares industries. With a long history of innovation, the company was founded in 1905 in Eau Claire, Wisconsin. At that time, the company manufactured industrial-sized pressure canners. These pressure canners were known as “canner retorts.”

Eventually, Pesto introduced a new concept in deep fryers: the introduction of the FryBaby electric deep fryer. The FryBaby deep fryer was very popular, promising to maintain the ideal frying temperature, easily making only two servings of food.

Our Ancestors Used Deep Frying as a Means of Preserving

Deep frying food is also a way of preserving the food. Chicken, which has been deep fried in the morning, can still be served for dinner that evening. This is most likely why our ancestors chose this method of food preparation. The best oils to use in a deep fryer are sunflower oil, safflower oil and avocado oil. All these oils can be heated to a high degree without smoking.

When thinking about the preservation of food, consider donuts and noodles. All of these foods have quite a long shelf life.

Cultural History

Each culture has its own history with regards to deep frying. Some cultures tend to use olive oil, coconut oil, sesame oil, peanut oil, flax seed oil, sunflower oil, vegetable oil or hazelnut oil to cook their food. By combining certain spices with certain types of oil for deep frying, the cook and individuals eating the food can really change the taste of their food.

Deep Fried Pizza and Its History

Deep fried pizza is a very popular dish in countries such as Scotland, where it originated in the 1970s, and Italy. It is often served with a side of potato wedges and is usually smothered in a brown sauce, offered with a variety of toppings. The simplest deep fried pizza is pizza dough topped with salt or sugar and deep fried. This is known as pizzarella, awoltolo and gnocco fritto, as well as several other names.

Another variation of deep fried pizza is called pizza crunch. Pizza crunch consists of slices of pizza, which are battered and deep fried, and usually served with chips. It is also common for the entire pieces to be deep fried.

History of Deep Fried Mars Bars

Deep fried Mars Bars started out as a gag food in a 1980s comedy series originating in Australia. It eventually made its way to British fish and chips shops. Deep fried Mars Bars were said to have been first created in the Haven Chip Bar in Stonehaven on Scotland’s North-East Coast. There is some conflicting information regarding where exactly deep fried Mars Bars first originated, as another source lists the first mention of deep friend Mars Bars being in 1995. The fact remains that this artery-clogging treat is still a favorite throughout the world.

The Best Vegetable Oils for Deep Frying

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Deep frying requires oil to be heated to high temperatures in excess of 300 degrees Fahrenheit. To choose an oil for frying, you must know its smoke point. The smoke point is the temperature the oil begins smoking. Heating the oil beyond the smoke point to the flash point results in ignition of the oil. Each time you reuse oil, the smoke and flash points decrease by up to 100 degrees Fahrenheit. Choosing vegetable oils with the highest initial smoke points will prevent the oil from smoking with subsequent uses.

Peanut Oil

Peanuts grow in the ground and are botanically considered legumes. Peanut oil could therefore be considered a vegetable oil instead of a nut oil as it does not come from a tree nut. Peanut oil is readily available in gallon-sized and larger containers at supermarkets and camping stores. This is the oil of choice for deep frying turkeys. It has a mild taste and a high smoke point of 450 degrees Fahrenheit. This oil can be used with all deep frying applications. The oil itself, though consists of 17 percent saturated fat.

Safflower Oil

Like peanut oil, safflower oil has a high smoke point of 450 degrees Fahrenheit. This oil does not impart any flavor on the food, and it contains less saturated fat than other vegetable oils. Safflower oil contains 9 percent saturated fat. Do not confuse safflower oil with sunflower oil. Sunflower oil has a much lower smoke point of 390 degrees Fahrenheit. Keep safflower oil in the refrigerator and eat products fried in it immediately to avoid the rapid rate this oil breaks down to create rancid flavors and odors, warns Shirley O’Corriher in “Cookwise.”

Soybean Oil

Soybean oil might be difficult to find, but if you do locate it with the other oils in gourmet grocery stores, health food stores or on the Internet, get it for deep frying. This oil contains 14 percent saturated fat, and it has a smoke point of 450 degrees Fahrenheit. It’s light color and flavor do not significantly alter the flavor of foods cooked in it.

Canola Oil

Canola oil is the name given to a strain of low erucic acid rapeseed oil. This vegetable oil is easily found in supermarkets. It has a high smoke point of 437 degrees Fahrenheit. Though canola oil has a slightly lower smoke point than other oils, its availability makes it one of the best deep frying oil options. “The Food Substitutions Bible” notes that canola oil has no flavor and a low 6 percent saturated fat content. Shriley O’Corriher notes that though canola oil has no natural flavor, deep frying lightly flavored foods might result in the diner detecting slight bean-like overtone from the canola oil. This taste will be undetectable in most seasoned fried foods.

How to Remove Tanning Oil

The summer sun brings fun on the beach, cool drinks and — sometimes — tanning oil stains on your favorite T-shirts and swimwear. You won’t always be able to remove these stains completely because of their chemical and biological makeup, which is based on fats and oils. But if you can get to the stain in time and use the right methods, you should be able to avoid having your clothes ruined.

Pre-wash Stain Remover

Apply pre-wash stain remover to the tanning oil spot.

Scrub the pre-wash stain remover into the stain with the cleaning brush.

Allow the stain remover to sit for one to five minutes, depending on the darkness of the stain.

Wash your garment in the hottest possible water suggested by the manufacturer. Find this information on the sizing tag.

Allow the clothing to air-dry. If the stain persists, repeat the process.

White Vinegar

Add a generous amount of white vinegar to the bowl.

Soak the stained garment for one hour in the white vinegar.

Wash the garment at the hottest possible temperature suggested by the manufacturer.

Air-dry the garment after washing. If the stain persists, repeat the process.

Butter Fried Chicken

Introduction: Butter Fried Chicken

Butter Fried Chicken

Butter fried chicken is very simple to make. It tastes as well as smells so great. The texture of outer layer is crispy and the inner part is juicy and tender. Try it out, you will love it..Add TipAsk QuestionCommentDownload

Step 1: Ingredients

Ingredients

1/3 cup unsalted butter

1 lb chicken

1 cup all purpose flour

1/4 cup breadcrumbs

1/2 tsp oregano

1 tsp black pepper powder

1/2 tsp paprika

3 garlic cloves

2 eggs

1 tsp salt, dividedAdd TipAsk QuestionCommentDownload

Step 2: Marinade Chicken

Marinade Chicken

Take chicken in mixing bowl. Add eggs, grated garlic, paprika, salt and pepper. Mix all well and marinade it for 30 minutes.Add TipAsk QuestionCommentDownload

Step 3: Make Dry Mixture

Make Dry Mixture

Take a bowl. Add flour, bread crumbs, oregano and salt. Mix them well until all incorporated.

Note: Instead of adding breadcrumbs and oregano separately, you can also use Italian seasoned breadcrumbs.Add TipAsk QuestionCommentDownload

Step 4: Dredge Chicken in Dry Mixture

Dredge Chicken in Dry Mixture

Take a chicken piece, dredge it in the flour mixture, then dip it in the egg mixture. Now again coat it well in the flour mixture. Keep the flour coated chicken in separate plate.

Repeat the same for rest of the chicken pieces.Add TipAsk QuestionCommentDownload

Step 5: Shallow Fry the Chicken

Shallow Fry the Chicken

Melt butter in large skillet over medium flame.

Shallow fry the chicken in all sides, until it cooked well and the outer layer turned to golden brown color. ( it took 15 minutes for me to fry. Keep an eye on it, do not burnt it)

Remove excess oil using paper towel.

Note: While frying the chicken, cook it in medium flame or else the outer layer would burn easily before the chicken get cooked well.Add TipAsk QuestionCommentDownload

Step 6: Serve HOT!

Serve HOT!

Done!! Serve immediately with your choice of sauce or mayo.

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