Crispy Butterflied Chicken can become your new traditional dinner meal coated in lots of herbs and species. Tender, crispy, and juicy are just some words to describe this best-butterflied chicken recipe.
It is time to change some of your ordinary recipes into new and easier ones. Today I want to present to you my butterflied chicken recipe. This is an excellent way to prepare the best whole chicken quicky and finger lingering. Yes, finger lingering as you will lick all your fingers after you will eat this tasty pan-fried chicken infused in lots of herbs and spices.
How do I come across this recipe?
Easy. We love chicken, so I try to make different chicken recipes that are truly original and tasty. I came across one food blog and found an amazing chicken Tabaka recipe, this is another name of this butterflied chicken. It is of Georgian roots and my husband adores dishes that are coated in lots of spices, chilli peppers, herbs and aromas. So this recipe got my attention and I have tried it. We all loved it at once, as I have used small chickens, spices and butter. The butter here plays an important role as it offers an irresistible aroma that you will simply go mad.
I try to buy good quality chickens to have the best-roasted meat.
Butterflying the meat is really an easy and helpful technique as it offers an even thickness and perfectly cooked chicken. A quicker process, as well as one of the best crispiest skins.
The skin gets a perfect crisp, while the meat is tender and juicy. This butterflied chicken recipe is beyond simple to make and flavorful to enjoy.
What is a butterflied chicken?
Butterflied Chicken is a way to describe butterflying a whole chicken. This technique is not too hard to make. Remove the backbone from the chicken and flatten it with the breast side down so that its neck is as if facing you. This process makes the chicken meat thinner and quicker to cook.
How do you cut butterflied chicken?
The process isn’t too difficult but you have to try a little before you start cooking butterflied chicken.
Place the chicken on a cutting board with the breast side down, while the tail of the chicken faces you. Using your kitchen shears cut the entire length one side of the backbone. While the breast still sides down cut another side of the bone by removing and discarding the backbone. Now, turn the chicken with the breast side up and flatten your chicken with the palm of your hands. Press harder to make it as thin as possible.
How to make Butterflied Chicken?
Butterflied chicken is one of the best chicken recipes we adore to make on an evening basic. The result is the best-tasting chicken ever served next to Radish Avocado Salad, Broccoli Cauliflower Salad, Mashed Potatoes, Potatoe Casserole, or others. You can choose from our variety of healthy and useful recipes from our blog.
- 2 small-size whole chickens
- 3 tbsp spicy paste (I have used Gochujang) but you can use anyone
- 2 tbsp butter
- Seasoning (I have used Old Bay)
- 10 cloves of garlic
- Herbed Sea Salt
Before making this recipe, firstly took the chicken off the fridge and let it cool down at room temperature for about 20 minutes. Wash the chicken properly and pat it dry with some kitchen paper.
I have mentioned, above, how to butterfly the chicken. So when your chicken is butterflied start coating with the herbs. Cover up the surface with spicy paste, seasoning and some herbed sea salt. Take some butter and rub it under the skin. This way you will obtain one of the best crispy and delish skins. While you have seasoned and covered the chicken with all the spices and herbs, let it absorb them for some 10-15 minutes.
Take a large skillet and add some amount of butter with garlic and fry on a medium to high heat. In 2 minutes add the chicken breast skin side down and put something heavy over it – a heavy cover, a screw press, a brick, or a pot of water. Cover the chicken with something heavy to weigh it down and fry evenly.
Fry the butterflied chicken for 15-20 minutes or until it has a golden nice brown colour. Fry another 15 minutes on the other side.
Let it cook down for some minutes, cut the chicken and serve immediately. We eat this kind of chicken with our fingers. My daughter is all face brown and dirty of this great butterflied chicken meat and sauce.
How do you marinate chicken?
For this recipe, you can marinate the chicken with the herbs only a few minutes. I rug all the butter, spicy paste, herbs over the chicken and let it absorb all the aromas for some 10 -15 minutes. If you have more time you can let it infuse for longer, and on the contrary, if you are out of time fry it immediately.
- Use organic and the best quality whole chicken.
- Rug much butter and some seasoning under the skin for better aromas and flavour.
- Season generously.
- One great tip I use when I fry something on my stove is to lay out some foil paper on it as the fried meat spatters and makes too much mess. This method will avoid too much mess and cleaning.
Enjoy and serve this great and best-tasting butterflied chicken with pleasure.
Pan-Fried Crispy Butterflied Chicken
- 2 whole chickens
- 3 tbsp spicy paste Gochujang
- 2 tbsp butter
- seasoning Old Bay
- 10 cloves garlic
- herbed sea salt
- Rinse the chicken and pat it dry with some paper.
- Take a bowl and put the chickens adding all the herbs and seasoning. Coat well in all the aromas and rub some butter under the chicken skin and all other the chicken.
- Let it sit for 10-15 minutes. If you have more time let it sit overnight.
- Heat the stove. In a large skillet add butter and garlic and fry on a medium to high heat. In 2 minutes add the chicken breast skin side down and put something heavy over it.
- Fry the butterflied chicken for 15-20 minutes on each side.
- Let it cook down for some minutes, cut the chicken and serve immediately.