Best crispy brick chicken with pan sauce out there. You feel the crunch!
Full recipe:
Unbone chicken tight with breast. Season both sides with salt and pepper. On a hot iron pan, pour vegetable oil. Add chicken skin side down, put brick on chicken and turn heat on high. After 2 minutes turn heat on medium. Cook until chicken is done.
Remove excess oil from pan and add one shot of rum. Let it evaporate. Pour stock and let it reduce by half. Add butter with lemon juice and mix it until preferred consistency is created.
If you like our work please comment and subscribe for more.
Support us at:
Patreon: https://www.patreon.com/noisydinner
Facebook: https://www.facebook.com/noisydinner
Instagram: https://www.instagram.com/noisy_dinner/
Twitter: https://twitter.com/DinnerNoisy