This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
How to Pan-Sear Chicken…
Did you know that you can pan sear your chicken and still have them turn out moist and delicious? Sometimes chicken will dry out too much if you try to get that delicious, crisp, brown crust on it, but I know a way to avoid that.
Start your chicken in a baking dish. Poke the thick end with a fork a few times and then use kosher salt on both sides. Place in the baking dish and cover with foil. Bake on a low heat until an internal temp of 145. Remove from the oven and pat dry with paper towels. Heat oil in a skillet. Mix an egg with a little flour and corn starch (like a ts of each) and brush on one side of the chicken. Place in the pan for about 3 min or until brown. Brush the mixture on the other side and flip the chicken. Heat until 165 degrees internal temp about another 3-5 min. It will be moist and have that pan seared flavor!
Great tip! I'm here by way of Making the World Cuter, new follower 🙂
Yes, I got this recipe from my americastestkitchen.com subscription.
No, I didn't know that. This is fabulous! I'm bookmarking this little trick for sure.