Carson's Uppity Chicken | TigerDroppings.com
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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41967 posts

Carson's Uppity Chicken

Hey, guys, got another food guide for y'all. This is for my sauteed chicken. A lot of people complain that their grilled chicken is too dry, so I hope this can help those people get a tender, juicy chicken meal. It tastes like marinated chicken off the pit. I like to cut up the servings into small pieces and put a cup of toothpicks by the plate for social events, especially football games. People love it.

Get some sort of chicken. The bagged frozen chicken from Sam's Club is a great choice, and makes things easier. Defrost it and lay the pieces out on a paper towel.



Take a toothpick and make a ton of little pores on the chicken. Depending on the size of the piece, I usually make 30-50 perforations.



One of the things I love about this recipe is how easy it is to prepare and cook. All of the items you need for prep are things you can easily find in your pantry or fridge. Gather these things:



Throw all of the chicken into a medium-sized bowl and fill it up with the Italian Dressing to about this amount:



Add a few dabs of Worcestershire



Add the Slap Ya Mama (or Tony's) and minced garlic liberally.



Work the mixture with both hands. Mix it very well until everything becomes a single fluid.



Get a skillet and turn the stove on a medium-high setting. Add about this much olive oil (I love Bertolli and Impastato Brothers fwiw).



Once the stove is pretty hot, drop the chicken in. When it's all in, pour some of the marinade in as well. This is key.



Let it cook. You want most of the juice to evaporate, but not too much. Usually, I crank the heat up as high as it can go to speed up this process. Keep an eye once the juice level gets low, then go back to a medium-high. You want a little juice left because it gets really thick and makes an awesome glaze when served over the chicken.



Once all of the juice evaporates, keep a close eye on the chicken. You're trying to get a nice golden brown color. I like blackening the little pieces for a nice crispy touch.



Serve the chicken on a plate and pour any of the thick juice over it. A lot of times I will eat the chicken alone and it gives me 3 meals. It goes great with some kind of potatoes, and it is excellent when made with a Caesar salad.



Let me know how it is if y'all end up trying it. Thanks for viewing.

This post was edited on 12/7 at 1:00 pm



Caplewood
Penn Fan
Atlanta Braves Fan
Member since Jun 2010
20392 posts

re: Carson's Uppity Chicken
Duck


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30254 posts

re: Carson's Uppity Chicken
Interesting. I'll be damned if I'm gonna poke a chicken tender 50 times with a toothpick. I'd have carpal tunnel before I could feed the family.

End result looks good though. Give me an alternate tenderizing technique.


Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
88854 posts

re: Carson's Uppity Chicken


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Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
88854 posts

re: Carson's Uppity Chicken
looks good


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John McClane
New Orleans Saints Fan
Member since Apr 2010
27958 posts

re: Carson's Uppity Chicken
I don't think the holes are necessary, and with that said that is too much chicken for the skillet. But with that said, I do mine like that and it is delicious. I recommend investing in a cuisinart griddles, $99 at bed bath and beyond. It's awesome


jimithing11
Texas Fan
Dillon, Texas
Member since Mar 2011
19927 posts

re: Carson's Uppity Chicken
Not trolling but why the hell would it be stovetop grilled chicken?


You sauteed/pan fried the chicken in a skillet. No resemblance whatsoever.


Elleshoe
Southeastern LA Fan
Founder of the Boxtard Nation
Member since Jun 2004
121663 posts

re: Carson's Uppity Chicken
looks good but not as good as bob the terrible's mustard and pickle pie.


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Degas
21876493 posts
Member since Jul 2010
7609 posts

re: Carson's Uppity Chicken
quote:

Take a toothpick and make a ton of little pores on the chicken. Depending on the size of the piece, I usually make 30-50 perforations.


Image: http://www.thekitchenoutlet.com/images/P/tenderizer.jpg


Rohan2Reed
Grambling Fan
Westside
Member since Nov 2003
73665 posts

re: Carson's Uppity Chicken
Frozen chicken, Italian dressing.. These things aren't allowed in my kitchen. Glad everyone enjoyed it though. Definitely not "grilled" by any stretch of the imagination. Also, where's the ketchup?!


AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2898 posts

re: Carson's Uppity Chicken
Looks good to me!

I like to make something similar, but with Louisiana hot sauce instead of worchestershire, and put it on a bed of rice.


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crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Carson's Uppity Chicken
Looks good.

quote:

Rohan2Reed


Okay Gordon Ramsey.


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LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
3529 posts

re: Carson's Uppity Chicken
quote:

Carson123987


This actually looks pretty good. How much chicken did you use?
This post was edited on 12/4 at 4:19 pm


TigerHam85
Hawaii Fan
59-024 Kamehameha Highway
Member since Nov 2009
30555 posts

re: Carson's Uppity Chicken
looks good, big dog.


Louie T
LSU Fan
Member since Dec 2006
33660 posts

re: Carson's Uppity Chicken
I like to marinade chicken in buttermilk


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4LSU2
LSU Fan
Madisonville
Member since Dec 2009
24384 posts

re: Carson's Uppity Chicken
I think I am going to try Carson's Uppity BArn Yard pimp this evening and report back on my experience.


hiltacular
Georgia Tech Fan
F.I.L.A-NYC
Member since Jan 2011
10283 posts

re: Carson's Uppity Chicken
FWIW, I always enjoy recipe threads with pics, doesn't matter how simple/complex the dish is.

There is no telling what ideas/techniques people will come away with.

For example, this thread reminded me I need to make a vinaigrette dressing when I get home and that the next time I make my hot dog/macaroni cheese casserole, I am documenting the process


This post was edited on 12/5 at 11:42 am


LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
3529 posts

re: Carson's Uppity Chicken
quote:

Carson123987


I RA'd for sticky


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