Perfect Chicken

September 2, 2011 4:40 pm by

I don’t know about you, but I like my chicken tender on the inside and caramelized, crispy and flavorful on the outside.  For dietary reasons, the best (for you) and healthiest chicken is that with no skin, Unfortunately ):    So I buy a 1000 lbs. (seems like) of Kirklands-Foster Farms Fresh Chicken at Costco every other week.  They are fresh (not frozen) and come two to a pack with 8 packs together.  They are the cheapest and best quality I can find.  They are also lower sodium than the frozen chicken.

I like to cook up enough for a few days and I use them in various recipes after the initial dinner.  This method makes them perfect for using in many different recipes!!

I always rinse and dry my chicken before use and make sure all the left-over fat chunks and skin are gone.











Spray your large skillet with Canola No Calorie Spray and I also add about 1 TBS of olive oil.










Make sure your skillet is nice and hot and place your chicken in the skillet.











Season your chicken well … I would give you amounts here, normally, but it all depends on your taste… I do not use much salt so any amount of the following spices, depending on what flavors you like most of, is fine.  Season to taste, except don’t use much more than 1/2 tsp. of the sea salt.  You can also omit or add other flavors if you desire or depending on what style of dish you are making.

Here is what I use:

Chopped Onion,

Mrs. Dash (for chicken)

21 Salute from Trader Joe’s

Calif. Style Onion Powder

Sea Salt


Fresh Garlic


















After you season your chicken (with fire still on pretty high) begin to brown your chicken …











Once you have it browned on both sides, add about 1/2 cup of water and cover with fire on low…


















Allow to simmer in juices and water for aprx. 10 -15 mins. or just until the pan is dry and juices begin to caramelize, on low heat, this will seal in the juices and make the chicken nice and tender.

Next, crank back up your heat to med/high and uncover.











Always turn chicken between each phase, I turn my chicken very frequently so they are cooked even on both sides.

At this point your chicken is almost finished, just allow it brown and scrape the bottom of your skillet to loosen all the goodness so it sticks to your chicken.

Once the pan is nice and dry and chicken is nice and brown, you’re all done!!











Your chicken is all ready to eat with your side dishes, or in a chicken panini, chicken sandwich, chicken salad, or whatever your heart desires!!  I will post some chicken recipes that are great with this chicken as leftovers.



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