Lesson 3 - It Tastes Like Chicken

You've got chicken tenders in your freezer right now don't you? You should if you don't. It's a good idea to keep chicken around, and I don't mean the pre-breaded stuff. It's versatile, and can turn mix-mash of unrelated ingredients from the pantry into something impressive, even in an emergency. If I could push you one step further, buying fresh chicken from the local butcher or farmer's market is worth it - you'll never eat the stuff from the grocery store again.

Check out the video for a quick, simple way to prepare chicken, but because I'm sneaky, I'm going to explain why the chicken acts the way it does in the pan, what the sounds and colors mean, and why this technique is the basis for meals you'll likely be making at least once a week for the rest of your life.

RECAP: 

1. Pat chicken dry

2. Season liberally with kosher salt and cracked pepper

3. Get the pan HOT enough to form the water bubble - then turn it down a smidge

4. Grapeseed oil, the chicken strips - don't crowd the pan, don't move them around

5. Once the pan side of the meat has caramelized and formed a nice sear, flip them

6. Rest the meat before eating. 

OPTIONAL:

1. Add some chicken stock, milk, or wine to the pan while still hot - let it pull up the stuck bits. 

2. Reduce by about half and use as a light gravy