Pan-Fried Crispy Butterflied Chicken
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.
Servings: 4
Equipment
- skillet
Ingredients
- 2 whole chickens
- 3 tbsp spicy paste Gochujang
- 2 tbsp butter
- seasoning Old Bay
- 10 cloves garlic
- herbed sea salt
Instructions
- 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.