You can’t get better chicken than a recipe from a local mom and pop restaurant, but the condiments used to make it all happen are usually a few steps beyond what you’ll find in the supermarket.
To get the best results, start by roasting your chicken breasts to crisp on the outside.
Then, using the same roasting method, you can coat the inside with the chicken stock.
A few days later, add some of your favorite condiments.
These include diced onions, garlic, tomato, parsley and salt.
For the final step, cook your chicken until it’s juicy, and the juices have thickened.
(Photo: Tim Heuer, The Washington Post)More:Coconut oil is the best condiment for fried chicken, but you can use vegetable oil or coconut milk instead.
To add flavor to your chicken, use your favorite tomato sauce, such as a mild tomato-mustard, or add a splash of lime juice.
For extra flavor, add a drizzle of hot sauce, and enjoy.
The first step is cooking the chicken to crisp, then using the exact same roasts.
For a crispy, moist coating, you’ll want to cook the chicken on a wire rack at 375 degrees Fahrenheit for a few minutes, but only until it becomes crisp on both sides.
The chicken should be well browned on both ends.
Next, add your condiments: diced onions and garlic, diced tomatoes, minced parsley, salt and pepper.
The juices will have thickned and be flavorful.
Once the chicken is crispy on both edges, it’s ready to serve.
The second step is roasting the chicken, then cooking it until it starts to brown.
This will make the chicken more tender.
Add some water if needed, but not to soak the meat, which will make it tender.
When you’re ready to slice, you just use a sharp knife and slice the chicken lengthwise.
For more juicy chicken, add chopped red onions and fresh tomatoes.
The meat will be tender and juicy.
You can also roast it on a griddle or on a flat surface.