Well to start off, I started this whole thing in damage control. I saw a recipe and due to household activities, we figured we'd give it a try. So, that part was chicken breast, some salsa and some balsamic in the crock pot for 6 hours on low. The plan was to use it on buns, burritos, or tacos. Well, it tasted good but way too mushy/terrible texture and didn't work in any of those configurations. Short story, I had all this soggy shredded chicken and nothing to do with it.
Then, hey, Fishawn/Scott had a great recipe for shredded chicken I wanted to try. Let's see what I can do I told myself. So, fist thing was I drained as much of the juice out of the original meal. Still very mushy so I added a couple of eggs figuring it would help in binding them. Also added some diced jalapenos, some diced garlic and panko bread crumbs to get the consistency I wanted.
So, just like any kind of poultry burger, very sticky and still more fragile that I would like but I pressed on. Heated up some butter and olive oil in the CI and went to work. Well, I was no where close to fritters as you've probably guessed but I was into the chicken burger.
I made the rest of what I had leftover and tried to make the best out of it.
They look burned but there wasn't any burned taste to them. Still very tender and fragile though. I made some slaw, sliced up some jalapenos and toasted some hamburger buns.
At the end of the day, way TOO much work, they were just OK, and I have failed at making fritters. They can't all be successes but I guess that's why we keep on trying.
As for Scott, I'll get this down and just figure I need to use shredded chicken in the traditional sense. That still looks and sounds great. My attempt at a save, not so good
Then, hey, Fishawn/Scott had a great recipe for shredded chicken I wanted to try. Let's see what I can do I told myself. So, fist thing was I drained as much of the juice out of the original meal. Still very mushy so I added a couple of eggs figuring it would help in binding them. Also added some diced jalapenos, some diced garlic and panko bread crumbs to get the consistency I wanted.
So, just like any kind of poultry burger, very sticky and still more fragile that I would like but I pressed on. Heated up some butter and olive oil in the CI and went to work. Well, I was no where close to fritters as you've probably guessed but I was into the chicken burger.
I made the rest of what I had leftover and tried to make the best out of it.
They look burned but there wasn't any burned taste to them. Still very tender and fragile though. I made some slaw, sliced up some jalapenos and toasted some hamburger buns.
At the end of the day, way TOO much work, they were just OK, and I have failed at making fritters. They can't all be successes but I guess that's why we keep on trying.
As for Scott, I'll get this down and just figure I need to use shredded chicken in the traditional sense. That still looks and sounds great. My attempt at a save, not so good
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