Cookin’ w/ The Grims: Chicken Frank
Grim Dystopian: Metal for your Filthy Earballs
English - August 14, 2023 00:38 - 1 hour - 2.68 GB Video - ★★★★★ - 4 ratingsMusic Interviews Music Music Commentary heavy metal black metal death metal thrash metal nwobhm grind interviews power metal underground metal experimental Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
S8E226: Cookin' w/ The Grims: Chicken Frank
For our very first video podcast, Ken reattempts Chicken French - the first meal he ever cooked for me. Tune it to see what modifications he made to the recipe, how it turns out, and watch heavy metal videos with The Grims!
Special Thanks To:
Sulaco, SONG: The Approach
Gutted Alive, SONG: Carver of Flesh
Endlevel, SONG: Hangover From Hell
Ceremony of Darkness, SONG: Demons Among Us
Paracrona, SONG: Carry the Cross
Third Storm, SONG: World Infernal
Excarnated Entity, SONG: Irradiated Shadows
AI generated recipe:
Ingredients:
1 ½ pounds chicken breast, sliced into thin cutlets
¼ cup super fine almond flour (we ended up using about 2 cups)
3 large eggs
2 tablespoons water
Salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and halved (would recommend another can)
¼ cup chicken stock (would have doubled)
¼ cup fresh lemon juice (would have doubled)
4 tablespoons butter (we used about .5lbs of butter lol)
Chopped parsley for garnish (we used dried parsley)
Instructions:
1. In a shallow bowl, whisk together the eggs and water. Season with salt and pepper.
2. Dip each chicken cutlet into the egg mixture, making sure it's fully coated.
3. In another shallow bowl, mix the almond flour with salt and pepper.
4. Coat each chicken cutlet in the almond flour mixture, pressing gently to adhere.
5. Heat a large skillet over medium heat and melt 2 tablespoons of butter.
6. Cook the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
7. In the same skillet, add the artichoke hearts and cook until lightly browned, about 2-3 minutes.
8. Add the chicken stock and lemon juice. Bring to a simmer and cook for 2 minutes.
9. Add the remaining 2 tablespoons of butter to the skillet and stir until melted and combined.
10. Return the chicken cutlets to the skillet and cook for an additional 1-2 minutes, coating them with the sauce.
11. Serve the Chicken Francese with Artichokes hot, garnished with chopped parsley.
Note: This recipe is adapted from various sources that use almond flour as a substitute for white flour in Chicken Francese and include artichokes