Buttered Chicken
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb unsalted butter
- 1⁄4 cup chopped garlic
- 1 tablespoon summer savory
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 4 chicken breast halves, bone in skin on
- 2 tablespoons seasoning salt
- 1 tablespoon olive oil
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
-
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!
RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<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>