Red Bar Fried chicken

[oli]

all the talk of fried chicken here is reminding me that I have a question for the Red Bar proprieter on this board. Oli? I was wondering what if any marinade process was involved with the friend chicken breasts that is nearly almost always on the menu in one form or another. I was thinking that they're unbelievably moist for white breast meat the last time I was there.

thanks

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

 

[Matt J]

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

Are you pulling our leg Oli? I've never waited more than 10-15 minutes for my panned chicken. You have psychics in the kitchen?

 

[oli]

are you pulling our leg oli? I've never waited more than 10-15 minutes for my panned chicken. You have psychics in the kitchen?

lol

 

[Teresa]

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

thanks for info on my favorite Red Bar dish ever! not that I would make it myself much because you can make it for me any time I get the hankering. I have my own home version which satisfies until then.

is it too much to ask about the caper topping? lemon juice, butter.. capers, ???

 

[JUL]

I always get the mahi mahi or crab cakes.guess i'll have to try some chicken.

 

[Matt J]

Will the Red Bar ever offer the crab meat version that was served up at the 331?

 

[robertsondavies]

Oli, thanks for response on this.

regards,

just another Red Bar devotee