I shared my breakfast bagel this morning and wanted to share with you guys my first time making baked chicken fingers. So first I start with two boneless skinless chicken breasts
You have my attention
Slice them up about half an inch thick, I don't know how big half an inch is off the top of my head but this will do.
These bread crumbs
I'm gonna brown them a bit cause that's why
Browning nicely. Adding paprika, black pepper, garlic salt, and oregano
Flour station. Adding garlic salt, some paprika, black pepper to this too. Is anyone following?
>>7795084
>breasts
I guess it can be good, but not as good as thighs are. No marinade or anything? I usually use soy sauce or brine them the nigh before. It helps a little, since you don't have to add any salt to them afterwards.
>>7795160
I've never cooked thighs in my life, and this is my first time making these. Marinating sounds like a great idea, I'll do that next time. Can I add red pepper flakes to the soy sauce? And do you cook thighs just the same?
the thumbnail looks like dismembered feet
>>7795160
thighs aren't that great for chicken fingers actually
>>7795172
if you don't know what a chicken breast is yeah I guess
Set up a station, beat two eggs with two tablespoons of water, then the flour with spices, then the panko bread crumbs. Had to switch the eggs and flour cause it goes flour, then egg bath then crumbs
The first batch, I'm gonna throw them in the over at 400°f for 15 minutes
So if I want to make these again should I stick to breasts or try thighs?
>>7795179
I'd say get in there and mix that flour+spice mixture a bit more, it looks like you mixed the spices and then dumped flour on top. I see the spices on the edges of that bowl but not much in the middle.
>>7795227
Yeah, it's too late now but I put out way too much flour and don't have enough spices for that. I didn't even know if it would make a difference to put spices in there. Next time I'll do a bit less flour so I can get the max out of my spices
>>7795269
So Shake 'n bake but with a lot more work.
k
>>7795279
Sorry, I don't know what that is
>>7795320
it's literally a premade version of what you just did
>>7795320
You buy pre-shredded carrots and I'm to believe you don't know what shake 'n bake is? Fucking faker.
>>7795332
It's my boyfriend's mom's stuff. I'm at their house. I got my ingredients for what I'm making right now. But yeah I don't know what shake and bake is other than trim and I don't know what shredded Carrots would even be used for
Woops, forgot to get a picture. Before I started gobbling it up
Bonus pic with my favorite beer. Next time I'll make them spicier. So any questions, comments or concerns?
>>7795356
>just eating raw onions
Why?
>>7795378
>eating raw onions
God damn I am too drunk for this.
>>7795378
They were sitting in some lime and salt for a bit before, it's fucking good, okay?
>>7795385
Dude, if you're drinking, have some onions, tomatoes and cucumbers with thinly sliced Serrano, lime and salt. Bomb. Tune in tomorrow.
>>7795168
>Can I add red pepper flakes to the soy sauce?
sure. You can add anything you want into a brine so long as it has enough salt.
Soaking chicken in pure soy sounds like overkill though imo
>do you cook thighs just the same
sure. They're easier to cook - they have more fat in them, so it's easier to not make them inedible
>>7795410
Hey thanks for the info! I'll definitely be marinating the chicken next time
>>7795431
will you at least consider shallow frying the chicken instead of baking it?
>>7795373
You mentioned your boyfriend in another post. You're either a girl or gay. Either way it goes, you're drinking malt liquor and that does not fit into the neat little box that are my stereotypes.
>Skinless chicken
>>7795401
>doesn't know what shake and bake is
>knows how to pair food and booze
Your slip is showing.
>>7795373
>beer
>posts malt liquor
Could have at least baked potatoes/potato wedges or made a salad. Neither require any effort.
>>7795341
>It's my boyfriend's
G A Y
A
Y
[spoiler]its actually cute[/spoiler]
>>7795437
I will consider that, would love to make chicken tenders like Tysons but I don't know how to fry. Seems spooky and then what do I do with the oil?
>>7795506
Yeah deep frying is kind of a bitch.
>What do with oil?
If it isn't filled with too much particulate matter, you could strain it a bit and reuse it so long as it doesn't smell too gross.
Pour it into a container and toss that when you want to toss it out. I think some cities will take in used cooking oil to be processed into biofuel, so look into the area where you live for something like that if you want to start deep frying.
>>7795454
I'm a 24 f. I posted this in another thread but I drink all kids of this stuff
>>7795373
>An actual cooked food item made from scratch
>That plating
>Onions
>Malt liquor
>My boyfriend
This is confusing. I can't tell if OP is a black girl or a white man.
>>7795515
lundin
>>7795518
Almost certainly black female.
>>7795527
Yeah, but she cooked, is eating onions (practically raw no less), and has a boyfriend instead of a bae or whatever.
>>7795467
COBRA OR BUST
>>7795513
I'd like to keep and try to reuse but I dont use oil much. Only olive oil for veggies. How long would it keep?
>>7795564
depends on what type/what you've been doing with it
http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html
>>7795531
Haha, so what's your final guess? >>7795531
Does /ck/ not eat onions or what? Why r u so spooked?
Anyway tune in tomorrow for more of what I'm cooking, o>>7795531
r in the case of the spooky onions, not cooking up.
>>7795591
>eating basically raw onions
>believes this is normal
Anon can't believe you are eating the onions uncooked. Neither can I.
>>7795591
No, /ck/ is fine with onions.
In my experience it's blacks that general don't like onions. Every time I get a burger there's always some black person in front of me who enviably asks for no onions on their burger.
But the malt liquor makes me think black.
And the plating makes me think #wifeymaterial.
You admitted to being a girl, so you can't be a white man, so the only other conclusion I have is black girl.
>>7795604
So what tips do you have for leveling up my plating? The chicken fingers took enough effort so I just threw some veggies on the side. For my boyfriend I added some of yesterday's leftover cheesy garlic shells. But, don't know what's wrong with my plating so I can fix it.
>>7795670
it's home cooking
I don't give a quarter shit about plating honestly
>>7795604
#wifeymaterial is bad right?
>baking unmarinated chicken breasts with no skin
whats the fucking point lad
>>7795683
Generally yes, usually it's questionable combinations of various food stuffs from 'lazy' sources randomly combined to make a plate.
Sometimes they'll fall ass backwards into something that works, but there's always something off about it.
>>7795670
I'm no good at plating myself, but I don't post my stuff on the internet. Really it's the asymmetrical effort of the food items. You got some chicken you turned into some nice looking homemade chicken fingers, but then there's just some fruits and vegetables just kind of sitting there with a splattering of sauce on the side. I can't really think of anything that would improve this meal though, so I don't know.
Maybe it's just the lighting of the picture that makes it look really cheap, like when you look at yourself in a public restroom mirror under the harsh florescent lights and see every ugly little detail on your face exposed and highlighted staring right back at you.
I'd still eat it though, so keep up the good work and try not to let my bullshit stand in your way.
>>7795714
>Maybe it's just the lighting of the picture that makes it look really cheap
that's the culprit 99% of the time
>>7795687
I'm here to learn and posted to get tips from /ck/. I have more breasts in the fridge, got any tips?
>>7795724
not him, but
everyone's already talked about brining
that'll make the super lean chicken breast less susceptible to overcooking
also, again, consider frying
>>7795731
These were super moist inside, but I will definitely try brining. I don't know what I could do about the lighting though.
>>7795739
try to make it a bit warmer. Use a bright yellow/orange light source, or take pics during the daytime or something if you care about food being photogenic.
It might also have to do with the quality of your camera, and that you can't help
If you want to know a knowledgeable/reputable source for recipes/cooking information you should try Serious Eats.
They have recipes ranging from very simple to complicated and they also have articles that explain the science behind the cooking, so you can actually learn what goes into good cooking in addition to using the recipes.
>>7795790
I'm sorry chef john but kenji alt-lopez is my side bae
>>7795808
kenji-lopez-alt-how-many-nationalities-is-this-guy know how to cook damn well, I almost exclusively cook serious eats recipes now because of him.
>>7795378
Not them, but i love raw onions. I soak them in white vinegar and sprinkle tons of salt over. It makes me feel awful, but it's very addictive somehow. I love it.
>>7795867
Aren't they more pickled onions than raw onions then? Won't that take away much of that raw bite?
>>7795877
What's she's describing is pretty much pickled onions if let sit for a while, yeah.
OP should just actually jar / pickle whole onions.
>>7795877
Sorry, English isn't my first language. By soaked i just meant that i pour a lot of vinegar over the onions. I don't let them sit for hours, i eat them right away. Sometimes I even drink white vinegar alone (with some salt).
>>7795887
That'll rot the shit out of your teeth.
>>7795880
Yes, usually I have a little container with onions, Serrano or habanero and lime and salt. They get soft and spicy and delicious, they were all gone today so I just made some fresh ones.
>>7795898
I have really nice teeth actually. Drinking vinegar, among other things, may affect my health in the long term, but I don't really care. Thanks for your concern.
>>7795925
I'll drink to that!
