There are things that happen in my kitchen that are obviously a little unique when compared to normal life. Most of you aren’t faced with the challenges associated with homesteading and the obstacles it presents when it comes to cooking.
Since we raise a flock of meat-chickens every spring (free-range, organic, of course! Duh!) much of our meals are primairly based around the polethera of chicken in our freezer – which doesn’t seem like much of a ‘problem’ since chicken is delicious and I know most people eat it often. To learn more about our decision to raise meat chickens on our homestead click HERE.
Here’s the thing, we aren’t big fans of chicken….
I mean we like chicken but we don’t LOVE chicken.
We do love a good buffalo chicken wing, chicken bone broth/soup and chicken thighs – but we really aren’t fans of chicken breast.
I know. It’s probably hard for most people to comprehend since breasts are the most popular cut of the chicken. Since chicken breast is what most people seek out and what most farmers struggle to provide enough of, without drownding in the other cuts.
When assessing our end of the year chicken supply (what’s left in the freezer as the new flocks is headed to freezer camp) To learn more about what we do with the chickens we raise click HERE. I realized that we went through all the chicken wings, thighs and soup packs – but were left with a bunch of boneless/skinless chicken breasts (and legs, but that’s another post!).
I HAD to come up with some way to make chicken breasts more appealing.
Generally, we prefer fattier, juicer chicken. We like chicken breast when it’s cooked as a part of a whole chicken, but just not so much by itself. In the past (before we raised our own chicken and became paleo-inspired foodies) we did eat chicken breast more often, but that was in casseroles and dishes that were no longer appealing to our way of eating.
Taking inspiration from our favorite way to enjoy chicken thighs, a delicious and inventive recipe for Cracklin’ Chicken Thighs by NomNom Paleo — I decided to try making Cracklin’ Chicken Breasts in the same way.
Now here’s the thing…. by leaving the SKIN ON THE BREAST it keeps the meat moist, much like when roasting. And by pounding out the breast meat, it not only tenderizes it but also makes it thin so it cooks quicker (less room for overcooking).
Let’s be honest, isn’t chicken skin seriously the BEST tasting part of chicken anyways?? Why have we been taking it off the breast all along?!
Oh, yeah “they” said fat is bad, well let me tell you a secret “THEY” are liars and their destructive anti-fat advice is one of the main reasons we, as a society, are in such a depressing health/disease crisis.
So, this year, instead of packing chicken breasts as boneless/skinless, bland and boring cuts… all the breasts we cut off the bone are packed up with the SKIN ON!
I know finding skin on chicken breasts might seem like a little bit of a challenge since many farmers are not selling them that way – however your budget will thank you if you start buying a WHOLE chicken and cutting it into the parts your family likes and you will most efficiently use – and tossing the rest into your weekly bone broth pot!
Making my Delicious Crispy Chicken Breasts is super-duper easy and TRUST me when I say that these will become your FAVORITE way to enjoy chicken breast, too! You’ll even be asking your farmer to start offering their boneless breasts skin-on for everyone!!
Take your skin-on chicken breasts and lay them skin side down on your cutting board and using your meat mallet pound them out nice and thin. The breasts will practically double in size.
Let them sit, seasoned for about 10 minutes. I know many people are frantically nervous about raw chicken (I am not one of those people) and would gasp in horror at the thought of letting raw chicken sit out on the counter, but I leave seasoned breasts sit out at room temperature. It’s your call to let them sit at room temp or in the fridge.
Heat a large cast iron skillet over medium heat, when you can feel warmth with your hand about 1 inch above the surface add in a little fat (I prefer ghee/butter).
When your fat is sizzling, lay each seasoned, pounded, chicken breast skin side down in the hot pan. Allow them to fry in your pan for about 2-3 minutes, or until the skin is brown and crispy.
Flip your breasts and cook another 2-3 minutes, or until the breast meat is cooked through and no longer pink.
Transfer your cooked chicken breasts to a cooling rack to rest for a few minutes before serving.
It’s ALWAYS best to let all cooked meats rest for at about 5 minutes for the delicious juices to be absorbed into the meat and not run out if it’s cut too quickly. See how beautifully juicy these breasts look?!?!
I know that many of you may think, ok.. great here’s a recipe for chicken but now what? how do I make this a meal?? While to be honest, I am the wrong person to ask. I don’t meal plan and I don’t frequently make elaborate meals. We generally eat extremely basic meals, quality protein, healthy fats and veggies – maybe a salad too. No big deal. I like these Delicious Crispy Chicken Breasts with a big pile of buttered peas!
- Pound chicken breast to roughly 1/4 inch thick.
- Season liberally with Seasoned Salt
- Fry over medium heat, skin side down until brown and crispy. Flip and cook until no longer pink.
- Transfer to a rack to rest for 5 minutes before serving.