Take some chicken breast, slice into fillets, dip into egg and then into crushed corn flakes. Pan-fry until the meat is cooked. Serve with your choice of carbohydrates (potatoes, macaroni salad, or rice) and whatever you want to put on top of the chicken (juice of some sour or bitter citrus fruit, pepper, any condiment or dressing...)
Since my family doesn't really cook as a daily thing, I first learned how to handle bird meat during Thanksgiving, the whole rub-with-salt-then-stick-in-the-oven-and-baste-with-butter-every-half-hour-for-four-hours. Fortunately, chickens are smaller, so it doesn't take that long and it doesn't take that much butter. The night before, I leave the whole chicken to soak in a (pre-packaged, I must admit) marinade of rosemary.
I made
a topic about my favorite chicken soup, and I really really really want to try my hand at cooking
tsukune!
One time, by accident, I left the adobo to boil until all the moisture evaporated and the chicken meat was covered in something like charcoal that must have come from the soy sauce. It was like adobo barbecue. It was delicious, the texture was crisp in a new way that fried chicken isn't, and I liked that dish...but, it's not worth coating the pots in half an inch of soy charcoal again. That was so difficult to wash off.
