Cookin’ w/ The Grims: Chicken Frank

S8E226: Cookin' w/ The Grims: Chicken Frank

For our very first video podcast, Ken reattempts Chicken French - the first meal he ever cooked for me. Tune in to see what modifications he made to the recipe, how it turns out, and watch heavy metal videos with The Grims!

Special Thanks To:

Sulaco, SONG: The Approach

Gutted Alive, SONG: Carver of Flesh

Endlevel, SONG: Hangover From Hell

Ceremony of Darkness, SONG: Demons Among Us

Paracrona, SONG: Carry the Cross

Third Storm, SONG: World Infernal

Excarnated Entity, SONG: Irradiated Shadows

AI generated recipe:

Ingredients:
1 ½ pounds chicken breast, sliced into thin cutlets
¼ cup super fine almond flour (we ended up using about 2 cups)
3 large eggs
2 tablespoons water
Salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and halved (would recommend another can)
¼ cup chicken stock (would have doubled)
¼ cup fresh lemon juice (would have doubled)
4 tablespoons butter (we used about .5lbs of butter lol)
Chopped parsley for garnish (we used dried parsley)
Instructions:
1. In a shallow bowl, whisk together the eggs and water. Season with salt and pepper.
2. Dip each chicken cutlet into the egg mixture, making sure it's fully coated.
3. In another shallow bowl, mix the almond flour with salt and pepper.
4. Coat each chicken cutlet in the almond flour mixture, pressing gently to adhere.
5. Heat a large skillet over medium heat and melt 2 tablespoons of butter.
6. Cook the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
7. In the same skillet, add the artichoke hearts and cook until lightly browned, about 2-3 minutes.
8. Add the chicken stock and lemon juice. Bring to a simmer and cook for 2 minutes.
9. Add the remaining 2 tablespoons of butter to the skillet and stir until melted and combined.
10. Return the chicken cutlets to the skillet and cook for an additional 1-2 minutes, coating them with the sauce.
11. Serve the Chicken Francese with Artichokes hot, garnished with chopped parsley.
Note: This recipe is adapted from various sources that use almond flour as a substitute for white flour in Chicken Francese and include artichokes