How to pan fry with herbs?

[WaterPixie]

I marinated chicken breast with herbs, garlic powder, salt black peppers and olive oil. Lots of all of that.

Pan fried it.
All the herbs etc stuck to pan, burnt and formed a thick burnt almost circular layer.

There's no way you can pan fry with meat marinated in spices or herbs because they just burn. Rapidly. The meat takes a very long time to cook.

So what's the solution?

 

[karadekoolaid]

I recently finished an Indian food festival where we marinated chicken, pork, and lamb in herbs and spices, then pan-fried them. No problems at all.

 

[SandwichShortOfAPicnic]

I marinated chicken breast with herbs, garlic powder, salt black peppers and olive oil. Lots of all of that.

Pan fried it.
All the herbs etc stuck to pan, burnt and formed a thick burnt almost circular layer.

There's no way you can pan fry with meat marinated in spices or herbs because they just burn. Rapidly. The meat takes a very long time to cook.

So what's the solution?

The pans not non stick enough so different pan is necessary or more oil is needed.
But most likely taking the above into account the heat was too high.
Go lower.

 

[Barriehie]

I agree with SandwichShortOfAPicnic. Go low and slow with the heat.

 

[WaterPixie]

Ok. I want you all to make videos showing me you doing it. It's literally impossible. Herbs yeah. Pan fry. Not oven. Not anything else. Herbs and spices can't be cooked for more than 30 seconds or so in a pan before they burn.

I used a crap ton of oil. And when you put too much oil, you get splattering.

Use only oil, herbs, garlic granules and salt.
Full thick 8cm+ thick chicken breast. No thinning of the breast with knife or pounding etc.
Prove me wrong.

 

[SandwichShortOfAPicnic]

Cheerio.

 

[Morning Glory]

Ok. I want you all to make videos showing me you doing it.

Mod.comment: You can't demand that members make videos for you! They are offering their experience. Its entirely up to you whether you choose to take their advice. But please don't make demands.

 

[JAS_OH1]

I used a crap ton of oil. And when you put too much oil, you get splattering.

You don't need a "crap ton of oil". You are getting splattering because the heat is too high.

 

[Morning Glory]

Having thought about this topic for a while, I reckon it is quite tricky to pan fry a whole large chicken breast marinated with herbs.

WaterPixie states the chicken breast was 8cm thick, which is quite thick. If you search for videos demonstrating the method, its almost impossible to find one that doesn't slice the breast in half, butterfly it, beat it thinner or partially oven cook it. Not only that, but the herbs will tend to look burnt when pan fried. They certainly won't stay bright green.

If I get the chance I will attempt to do this as I haven't ever tried. I usually use one of the above or more often cook 'en papillote'.

 

[JAS_OH1]

Having thought about this topic for a while, I reckon it is quite tricky to pan fry a whole large chicken breast marinated with herbs.

WaterPixie states the chicken breast was 8cm thick, which is quite thick. If you search for videos demonstrating the method, its almost impossible to find one that doesn't slice the breast in half, butterfly it, beat it thinner or partially oven cook it. Not only that, but the herbs will tend to look burnt when pan fried. They certainly won't stay bright green.

If I get the chance I will attempt to do this as I haven't ever tried. I usually use one of the above or more often cook 'en papillote'.

I'd say that most cooks will slice the breast vertically, butterfly, pound it, etc. I often slice them thrice vertically because they are so large. We just don't eat large portions of food.

 

[JAS_OH1]

Not only that, but the herbs will tend to look burnt when pan fried. They certainly won't stay bright green.

If I get the chance I will attempt to do this as I haven't ever tried. I usually use one of the above or more often cook 'en papillote'.

I was thinking about the times I've cooked meat that was marinated with herbs and lamb chops came to mind. I scraped most of the herbs off before briefly grilling them and brought the marinade to 180F in glass pan, then added the chops back in, letting them finish in the oven on a very low temperature.

I think with pan fried chicken and herb marinade I'd also scrape most of the herbs off, pan fry the chicken, and ladle the marinade and herbs over it at the end to finish.

 

[PAcanis]

I don't marinate a lot. Pretty much only when I grill kebabs.
I use dry herbs, fresh garlic, maybe a seasoning like berbere depending, EVOO and maybe lemon juice or sherry vinegar... some type of tenderizer.

And I can't remember a time that much herbs or garlic even stuck to the meat. It pretty much dripped off with the juices.
Isn't the whole point of marinating to help tenderize and infuse the flavor?

If you want your marinade stuck to the meat, reserve a little to the side and brush it on after you're done cooking it.

At least that's what I would do.

 

[WaterPixie]

You don't need a "crap ton of oil". You are getting splattering because the heat is too high.

I'm not getting splattering. I didn't say I am. I said that's what would happen IF too much oil is used. And if you're saying heat is too high when lots of oil is used and splattering happens, than this will mean I'll have to use a burner much smaller than the pan I cook in, as even on the lowest setting on the main burner which is the right size for my pan, if I use too much oil, it splatters.

 

[WaterPixie]

Having thought about this topic for a while, I reckon it is quite tricky to pan fry a whole large chicken breast marinated with herbs.

WaterPixie states the chicken breast was 8cm thick, which is quite thick. If you search for videos demonstrating the method, its almost impossible to find one that doesn't slice the breast in half, butterfly it, beat it thinner or partially oven cook it. Not only that, but the herbs will tend to look burnt when pan fried. They certainly won't stay bright green.

If I get the chance I will attempt to do this as I haven't ever tried. I usually use one of the above or more often cook 'en papillote'.

Exactly this. Moreover, spices and herbs burn in 30 seconds or less when pan fried I find.

 

[WaterPixie]

I don't marinate a lot. Pretty much only when I grill kebabs.
I use dry herbs, fresh garlic, maybe a seasoning like berbere depending, EVOO and maybe lemon juice or sherry vinegar... some type of tenderizer.

And I can't remember a time that much herbs or garlic even stuck to the meat. It pretty much dripped off with the juices.
Isn't the whole point of marinating to help tenderize and infuse the flavor?

If you want your marinade stuck to the meat, reserve a little to the side and brush it on after you're done cooking it.

At least that's what I would do.

My herbs were black brown and stuck to the pan in a thick layer. That thick layer also prevented the chicken making contact with the pan.

I had to soak the pan, so as not to damage what's left of the non stick coating to clean it off. Obviously, how much non stick coating is left, isn't visible. No one can tell just by looking how much of a non stick coating is left.

I don't want my herbs burning and sticking to the pan. I don't want burnt herbs on my food either.

As far as I can tell, unless you use a sauce a lot of liquid, herbs will just burn.