Butter – fried chicken with basil
Sometimes, getting disappointed with restaurant food makes me a little more imaginative than usual. Like that time when PinoyBlog had its Christmas party at Cabalen restaurant and the food was just awful. The following day, I came up with a brand new recipe for sinangag.
Last Wednesday evening, I was out with a girl friend, my kids and hers. We were going to see Samara, The Ring 2 (never mind the movie, it was so bad I wouldn’t waste a paragraph describing just how bad) and we thought we’d have dinner before and not after the movie. So we went to this Popeye Chicken place at Robinson’s Metro East. I admit, we went there at my suggestion. I had been there before and I liked their biscuits served with syrup. I wasn’t quite prepared for their fried chicken though. Let’s just say they really needed to coat the chicken pieces with all that flour just to hide the taste.
I felt so bitin that I decided we’d have fried chicken today. No coating. Why hide the chicken and all the flavors under tons of flour?
Ingredients :
8 portions of chicken (I used thighs)
1/3 c. of butter
1 tbsp. of finely minced garlic
1 large white onion, minced
4 overripe tomatoes, diced
salt and pepper to taste
2 tbsps. (or more) of chopped basil leaves
Cooking procedure :
Season the chicken with salt and pepper. Let sit in the fridge for a few hours.
Melt the butter in a large skillet. When hot, add the seasoned chicken one at a time. Cook over medium-high heat until lightly browned. Watch this stage carefully because butter burns fast. Add the garlic, onion and tomatoes and lower the heat to medium. Cook, stirring, until the vegetables are soft. At this point, the vegetables will expel water. So will the chicken. Hence, you are actually braising the chicken at this stage instead of frying them. Add the basil leaves and stir a few times. Lower the heat, cover and let the chicken cook in butter and its own juices for about 20 minutes. When the liquid dries up, turn the heat to medium-high and re-fry the chicken pieces in the clarified butter.
Serve at once with our without the butter.
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can you please write the procedure? thought you have great recipes, then turns out with nothing.
thanks anyway, tinakam mo lang kami.
beth
you know, beth, you should have clicked the link to page 2 first before posting a catty remark like that. There are 2 links in every entry.
Hi Connie! This looks so yummy… tomorrow I will try your Braised Chicken recipe, and then maybe I can attempt this recipe the day after that. LOL
I have never been able to make fried chicken at home that I really liked, so I am trying to find “the one”. I just have two quick questions, hope it’s okay: 1) Is there any substitute for the Basil if I can’t find any? 2) What do you think about blanching/boiling the chicken before frying? (I saw this on TV) Thanks for your blog and more power to you!
You can just omit the basil, Miam. Won’t be the same though.
Re blanching. What for? That’ll take away so much flavor and nutrients.
im looking fora recipe a little like this one, which is just basically buttered fried chicken is the procedure for this one the same with those buttered chicken sold in chinese resto’s? of course omitting some of the ingredients?
I really love your web site, it really encouraged me so much, that cooking now is a hobby for me,More power and God Bless!