(Image credit: Lauren Volo)
I’ve got a thing for nuggets of crispy chicken. Not necessarily chicken nuggets — although good ones can fall in this category — but chicken that’s been cut into chunks, is cooked until crispy, and takes well to eating in one or two bites. What can I say? I’m just looking for joy in the form of a salty, meaty, crunchy revelation.
When I came across this recipe in Jacques Pépin’s book, Poulets & Legumes: My Favorite Chicken and Vegetables Recipes, I was a little surprised. I remember scanning through the ingredients and method, getting more excited as I went on. Did I just find my ideal chicken nugget? All signs were pointing to a golden, crispy yes. There was no breading step, no deep-frying, and no mess required. Instead, this recipe promised everything my crispy-chicken-loving heart desired, with the help of a bit of Wondra flour and a nonstick skillet. Garlic and parsley are added at the end for one final flourish of flavor, but it was the method behind preparing the chicken that really got me.
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/29/recipe-jacques-pepins-garlic-chicken-breasts-quick-and-easy-weeknight-dinners/
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