Okay, so, “Chicken Beaten to Death Dish.” Sounds brutal, right? But it’s actually a pretty interesting cooking method. I saw this online, and I thought, “I gotta try this.” So, here’s how my whole experiment went down.
Getting Started
First, I grabbed a whole chicken. I opted for a regular-sized one, nothing fancy. I also made sure I had a good, sturdy meat mallet. The whole point is to pound the chicken, so you need the right tool for the job.
The “Beating” Process
I laid the chicken out on a big cutting board. Then, I covered it with a couple of layers of plastic wrap. This is important, you don’t want chicken bits flying everywhere. And then, I just… went to town on it. I started gently, but then I really put some muscle into it. I focused on the thicker parts, like the breasts and thighs. The goal here is to flatten the chicken out, making it all roughly the same thickness.
- Pound the chicken.
- Make the chicken flat.
- Covered by plastic wrap.
Seasoning and Cooking
Once the chicken was nice and flat, I removed the plastic wrap. Now, for the flavor. I decided to keep it simple: salt, pepper, and a little garlic powder. I rubbed the seasoning all over the chicken, making sure to get both sides. Then, I heated up some oil in a large skillet. I used olive oil, but you could use whatever you like. Once the oil was hot, I carefully placed the chicken in the skillet.
I cooked it for about 5-7 minutes on each side. Because it’s so thin, it cooks pretty quickly. I made sure to keep an eye on it, so it wouldn’t burn. You want a nice, golden-brown color.
The Result
And that’s it! I pulled the chicken out of the pan and let it rest for a few minutes before slicing it up. Honestly, it was surprisingly good! The “beating” really does tenderize the meat, and because it’s so thin, it cooks super evenly. It was juicy and flavorful. I served with salad. Would I make it again? Definitely! It’s a quick and easy way to cook a whole chicken, and it’s kind of fun to whack it with a mallet, to be honest.
