How to fry chicken fillets without making them dry and boring!

Many of the ER ask for tips on the simplicity of everyday life. For example, how to make really good stewed macaroni or how to get juicy chicken fillets without making them dry and boring. How to make a good cream sauce or succeed with the gingerbread house ...

I am easily blinded many times when I read comments and really see what it is you appreciate here at the spice can. Simplicity and everyday tips are the basic idea of the blog, so I have to give back and think sometimes. Myself, I fatally failed with a fish soup when I had just moved from home. The idea of the dinner was good and I really put my whole soul into it to be perfect, but it became totally inedible and everything had to be thrown away.

You make mistakes and mistakes many times in the kitchen and you are meant to learn from them. Dare to go through trials and take out the turns. Change recipes and make them your own, taste it and dare to trust that it will be quite good anyway.

Even if you are a used chef in the kitchen or maybe never made yours or that, someday you should be the first one. Like boiling pork belly and cooking brown beans, or spinning together a wheat dough…

Once upon a time is always the first and the tips I will now write about are very simple short and plenty of how to fry chicken.

The fillets on the chicken are the leanest meat, the whitest and what is not as tasty as, for example. thighs and club. Still, it is precisely the meat that is most sold in the stores, so I would like to tell you how you can cook it without it just being dry and boring.

Chicken fillets are grateful in many ways if you want to make a salad, a stir for baking potatoes, a pasta sauce or slice up as a topping or for the pick plate. It is smooth with chicken fillets but to get them juicy and tender, here is my tip.

DO THIS: Heat

a frying pan with oil. Brown the fillets around quickly on high heat and season with the ground peppers, cayenne pepper, Lawry's spice salt and one squeezed garlic per fillet.

When the chicken has a nice color, reduce the heat to low. Add a REAL click of butter. Spoon the chicken with the butter about 5 - 6 times on both sides. Turn on a small amount of water to cover the bottom of the frying pan, put on a lid and turn off the heat. After about 10 minutes the chicken fillets are ready to be served.

These chicken fillets were served to a simple pasta with freshly cooked tomato sauce and mushrooms.

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