The food lab better home cooking through science ( PDFDrive ) 447
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1. Adjust an oven rack to the center position and preheat
the oven to 350°F. Season the chicken generously with
salt(omitthesaltifusingbrinedchicken)andpepper.
2. Heat the oil in a 12-inch heavy-bottomed stainless steel
skilletorsautépanovermedium-highheatuntilwispsof
smokeappear.Swirltheoiltocoatthepan,thenremove
from the heat and carefully add the chicken, skin side
down. Return to the heat and cook, without moving the
chicken, until the skin is a deep golden brown, about 5
minutes. Flip the chicken and continue to cook until the
secondsideislightlygolden,about3minutes.
3.Transfertheskillettotheovenandroastuntilthethickest
part of the chicken breast registers 150°F on an instantread thermometer and the thighs and drumsticks register
175°F (remove the pieces to a plate as they reach their
temperature and cover loosely with aluminum foil). If
desired, make a pan sauce (seehere–here) while the
chickenrestsfor10minutes.Serve.
QUICKCHICKENCUTLETS
Therearetimesinlife—say,fifteenminutesbeforethatMr.
Wizard marathon is about to start—when even simple panroasted chicken parts take too long to cook. At these
moments, wise home cooks call on that great savior of the
quick dinner: chicken cutlets. Made by splitting a boneless
chickenbreasthorizontallyinhalfandgentlypoundingthe
resultingpiecestoathicknessofabout¼inch,theycookin
lesstimethanittakestoboilanegg.Onceyou’veprepped
thechicken,you’vegotallof3minutesbeforeit’sreadyto
eat,10minutesifyouwanttoaddapansauce(Iwould).
Most supermarkets carry cutlets, but you can make your
own starting with whole boneless, skinless chicken breasts;
see“HowtoPrepareChickenCutlets,”here.Becauseofthe
cutlets’ thinness, you’vegot to use very high heat when
cookingthemlesttheyovercookbeforetheyhaveachance
tobrownandbuildupflavor.Iliketodredgemycutletsina
little bit of flour before adding them to the skillet.The thin
coat of flour browns more efficiently than plain chicken
does, giving you color more quickly while offering some
amountofprotectiontothemeat.
Myinitialthoughtwhencookingchickencutletswasthat
both sides should be cooked for about the same amount of
time—after all, I wanted even browning, right? But after
trying this method over and over, I found that it simply
wasn’t possible to brown both sides without really
overcooking the meat. So, why not just brown one side
extrawell?Itworkedlikeacharm.Iplacedthecutletsina
skillet with hot oil and cooked them without moving until
the first side was well browned. At this stage, the cutlets
werealreadyalmostcookedthrough.Alltheyneededwasa
quick kiss of the flame on the second side—about 30
seconds’ worth—and they were finished, ready to rest and
serve.
