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I can't stomach chicken breasts... Chewing them makes me gag. But they're lean and we gotta do it sometimes. Sooooo to make them easier to eat I needed it to be as close to fried shiken as possible but without being fried. Here is how I did this.
Take your shiken breasts and cut them in half horizontally. This makes cooking time shorter and the breast will cook more evenly with a uniform thickness.
In a food processor toss in some walnuts. Turn them into a dust. You can leave it a little chunky. You're not looking for perfection here. You will use these walnuts in place of flour to bread the shiken.
In a bowl, crack a couple eggs and wisk with a little heavy cream. Just enough cream to make the eggs less snot consistency.
Spread the walnuts out on a plate.
Dip the shiken in the egg/cream mix and then coat in the walnuts.
Spray a sheet pan with that fake grease crap, lay the shiken out with plenty of space between each peace and then spray the top with the fake grease crap.
Bake at 350-400 until done (165 degrees Fahrenheint internally).
Take your shiken breasts and cut them in half horizontally. This makes cooking time shorter and the breast will cook more evenly with a uniform thickness.
In a food processor toss in some walnuts. Turn them into a dust. You can leave it a little chunky. You're not looking for perfection here. You will use these walnuts in place of flour to bread the shiken.
In a bowl, crack a couple eggs and wisk with a little heavy cream. Just enough cream to make the eggs less snot consistency.
Spread the walnuts out on a plate.
Dip the shiken in the egg/cream mix and then coat in the walnuts.
Spray a sheet pan with that fake grease crap, lay the shiken out with plenty of space between each peace and then spray the top with the fake grease crap.
Bake at 350-400 until done (165 degrees Fahrenheint internally).