Carson's Uppity Chicken | TigerDroppings.com
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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 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
20394 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.


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30254 posts

re: Carson's Uppity Chicken
be nice.


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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 posts

re: Carson's Uppity Chicken
quote:

I'll be damned if I'm gonna poke a chicken tender 50 times with a toothpick


Everyone says this, but it really takes a few seconds per piece. You just have to poke very fast. Takes no time at all


Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
5183 posts

re: Carson's Uppity Chicken
You could use the tines of a fork and get at least four holes at once.

I do something similar (without the holes) and it's something my son loves, especially over pasta.


Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 posts

re: Carson's Uppity Chicken
quote:

I do something similar (without the holes) and it's something my son loves, especially over pasta.


Great over pasta. Forgot that.



ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
6475 posts

re: Carson's Uppity Chicken
And the Wishbone's dressing helps you better absorb vitamins, so there's that.

Sounds good and easy.


Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
88867 posts

re: Carson's Uppity Chicken


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Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
88867 posts

re: Carson's Uppity Chicken
looks good


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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 posts

re: Carson's Uppity Chicken
I think it's really good, and all of my friends say it's their favorite chicken

It's very easy! I'm hoping some of y'all try it and come back to tell me how it is.

Walt,


El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: Carson's Uppity Chicken
Looks good. I'm always looking for new yard bird recipes.


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John McClane
New Orleans Saints Fan
Member since Apr 2010
27966 posts
Online

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


Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 posts

re: Carson's Uppity Chicken
quote:

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


I haven't had it without the holes, so I don't know. I usually don't cook that much in the skillet. I cooked a lot tonight because I had people over for MNF.

I will check out those griddles


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jimithing11
Texas Fan
Dillon, Texas
Member since Mar 2011
19929 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.


Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41979 posts

re: Carson's Uppity Chicken
it looks and tastes like grilled chicken so i call it grilled chicken.
This post was edited on 12/4 at 1:00 am


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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drake20
New Orleans Saints Fan
Baton Rouge
Member since Oct 2005
11017 posts

re: Carson's Uppity Chicken
i love these step by step threads with pictures...looks good


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Degas
21876493 posts
Member since Jul 2010
7611 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
73675 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?!


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