Perfect Chicken

Perfect Chicken

Have you ever eaten a casserole with chicken that has no taste? All you can think is, "Man, this casserole would be awesome if the chicken didn't taste like plastic." Here is a big tip about meat in general: Even though not every recipe tells you to season the meat in the recipe with salt, at the very least, you are expected to season meat every time. Every time. As Emeril says, "Where I buy my meat, it don't come seasoned."

Well, the recipe below is the spice recipe I use to season chicken nearly every time. It is just good. It enhances the chickeniness of the chicken. Is chickeniness a word? I say it is. The recipe is adapted from one used by Picky Palate, and in addition to the spice recipe, this recipe details the perfect way to cook chicken.

This recipe makes great chicken for a simple meal, but it is also the chicken I make any time a recipe calls for chopped or shredded chicken. This chicken is the base for so, so many recipes.

Here's the lovely recipe card. I don't use this recipe card much because I cook this chicken so often it is memorized (or as one of my children's church kindergarteners used to say, "Memorizized!").

This is about the size pack of chicken breasts I usually buy. Even though there are only three in this pack, they are quite large.

Step One: Measure out the spices and salt into a bowl (or be like me and measure them into your ancient, wonderful 1/4 measuring cup)...

Step Three: While the oil heats up, rub all of the spice mixture all over the chicken breasts.

Step Five: Bake in a 350 degree oven for 25 minutes or until juices run clear. Let the chicken rest for about 5-10 minutes before cutting, shredding, or eating.

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

2-3 T. olive oil

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

Original article and pictures take therecipecrayonbox.blogspot.com site