Buttered Chicken

"This little dish can be done on the grill outside or in the kitchen in a skillet. The compound butter is good on so many other things. The chicken is so moist that if you microwave it the next day, it won’t dry out. Great cold, on a salad"
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Let butter come to room temperature.
  • Add garlic, savory, salt and pepper.
  • Mix in a stand mixer with a wire whisk attachment until butter lightens in color and increases in volume.
  • Scrape out of mixing bowl and put into an airtight container for storage.
  • While still soft, spoon compound butter into a 1 quart zipper bag and cut off a corner.
  • With a small knife, make a small cut in the chicken to get the corner of the bag under the skin of the chicken.
  • Squeeze butter under chicken skin until there is enough butter to form a thin layer over most of the meat.
  • Season both sides of the chicken with the seasoning salt.
  • Preheat oven to 350°F.
  • Heat a large skillet over med-high heat.
  • Add oil and place chicken in skin side down when oil is hot.
  • Sear skin side and flip when it turns brown, no more than 1 minute.
  • Once all breasts are flipped, place skillet in the oven and cook chicken to an internal temp of 170°F.
  • If you are grilling instead, start cooking chicken skin side down over direct heat until skin turns golden.
  • Flip chicken over and move to indirect heat until internal temp reaches 170°F.

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Reviews

  1. I highly recommend this dish. We removed the skins before eating, and the chicken was incredibly moist and flavorful. I used Jane's Krazy Mixed Up Salt for the seasoning salt and reduced it down to just a pinch on each breast, but it was still a little too salty for us. Next time I'll try a different brand of seasoning salt. Definitely a keeper. Made for Pick-A-Chef. Thanks ROV Chef!
     
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RECIPE SUBMITTED BY

<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
 
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