Hey, how are you all doing? Today, this is “Cooking with Dave.” I’m Dave. I’m the “World’s Greatest Chef.” I know that I am because it says so right here on my apron. Anyway, today we’re cooking this off but I like to just forget it once in a while. It was called Fried Chicken Noodles with Alfredo sauce, how can you go wrong? It’s going to be wonderful.
And the boneless skin with breast and we’ll spice them up so we can fry them. We spice them up. We use a little garlic powder, that’s how you can season them. A little onion powder, a little pepper, and a little salt and we do that on both sides. I’ll flip them over and do them on the other side.
Now, I have to do is roll my chicken in some flour, stick them in my oil, fry it up, it’s going to be wonderful. Now, that my oil is pretty quiet, stop popping and cracking where I can see this rate, I take my chicken. I just rolled the chicken into some flour. I’m going to set it right inside the pan.
This takes about a minute or so until you're cooking, I want to just check it and make sure everything looks good, make sure my oil looks high, given the temperature. Now, I’ve got it all high, I heat low on high when I start. I’m going to ahead and crack it down like one notch. And put it almost high, this is right below high I don’t want to burn my oil while I’m frying.
As long as it’s frying, I know my oil is hot. We’ve been frying about five minutes or so, I’m going to give them a little flip, take a look at the little pieces and they’re looking good. These things are looking good, getting a little bit black. We don’t want it black so we make sure we turn them, that’s why we don’t get any black on our chicken. And then we’ll put this on our griddle. We don’t want any black up in our griddle.
And keep turning them, it cooks very quick, boneless skin with breast. It’s probably going to taking me about 20 to 25 minutes but I know they’re complete when my oil simmers down a little bit. Then once all that moisture starts cooking out the chicken, the grease of the oil will stop bubbling so much, without bubbling so much then I’ll know “Hey, my chicken is done”.
I’ll flip them over a couple of times. They’re looking, the little pieces they try to float. I can tell pretty much they’re done, if little pieces like that they’re start floating, it means they’re done. We go ahead and take the ones out. It looks like a golden brown all sides, go ahead and take up the little pieces. We don’t want to overcook our chicken. We don’t want our chicken to be dry, so were going to make sure they smell so good. These two guys are taking it longer, we’re just about done.
You can see, what I’m talking about, the oil is a lot less. I will take this chicken out because I know it’s done because my oil is quieter than it was when I put it in. It’s nice and quite.
Now, something a lot of people don’t know is, you don’t want to take out a batch of chicken and just stick another batch right in. You want to wait 30 seconds or a minute to let that oil come back to temperature, because when you take out a batch of chicken you took the heat out with it and the oil actually reduce its heat when you took that food out.
So you let it come back to temperature, notice it starts working, getting back to hot again, 30 seconds or a minute maybe, make sure that you’re back at temperature. Now if you wanted too, you can say “Hey, I have some fried chicken for dinner” and you’re ready to go. There’s fried chicken for everybody. But we’re not done yet, I want to cue ball.
Then all we’re going to do is take this chicken, throw it on top of some egg noodles with some Alfredo sauce and call it dinner. So we need to have hot chicken, so don’t let it cool off too much or you cube them up maybe a bite-size piece or something you could put on your fork, just chop it all up. That chicken tastes good through out. It tastes like those spices throughout, those spices get into the oil. And then oil gets into your chicken and the flavors are just throughout each piece of chicken that you bite into in case, you’re just not beating the flavor.
Now, let me show you how we’re going to make our Alfredo sauce for our fried chicken and egg noodles. This is going to be wonderful. We’re going to take us a whole stick of butter and we put it right in the pan. I like to use my stainless steel pan for this because I can stir and not worry about scratching it up or anything.
Now after the butter melts, I’m going to take some sweet onions, the sweet red onions. I’m going to flavor it and put it, not too much. That’s probably about a quarter of onion and then I’m going to take some finely chopped up garlic. It’s about two teaspoon worth and put it in there. I’m going to stir it up, let that cooked just a little bit. Remember I’m using medium heat. So I’m not trying to burn the food, just want to get those flavors in there, a little garlic, a little onion and a lump of butter.
Then we’ll take this a little bit of pepper, a little bit of salt, a little pepper, stir that all up. Let those onions starts sweating in there and getting that flavor in there. You got to smell that up and it smells wonderful that butter and the onions and the garlic with salt and pepper, that’s smells good.
Now I’m going to take some whipping cream and just pour the whipping cream in there, I’m going to add a little more cream in that. I’ll add a little more cream and a little less butter. So I’m going to come back for some more cream. I want this most to be about the cream not about the butter so I’m going to make sure that I had enough cream to it, so it’s more a white sauce with some butter in it and not some butter always on the white sauce in it.
We’re going to have this on medium heat and we’re going to bring this thing to a simmer and we’re going to simmer it actually for about five minutes along with that, I’m going to add a little parsley and not a lot, just a little bit. I’m going to be save some and I’m going to add some parsley to it also whenever I plate it.
I’ve been simmering it now for about four or five minutes. It’s just not starting to look like it’s going to thicken up a little bit which is good. It’s for what I wanted to do. Now, I’m just going to come back and I’m going to add some parmesan cheese, not a whole lot about a half of cup. About half cup of parmesan cheese, stir that up in there and let it cook. And you can go ahead and turn the heat off at this point and you have your self a nice Alfredo sauce.
Now, if you want a little thicker you can just put some more parmesan cheese in it. You can use less butter I’ll be a little thicker but that’s about what we want right there. Let me show you how we plate this, what we do is we take some egg noodles, I cooked some egg noodles just put them at the bottom more possible. And just put some chicken, fried chicken is still hot.
Then we’re going to take our Alfredo sauce and we’re just going to put it right on top of all that. Have all that with the noodles and with the chicken, it’s looking good and looking wonderful. It has all the onions and garlic in it. Oh, man that’s sauce is so special. The sauce is what’s going to make this move. Then we top that off with little more parsley on top. It gives us a little color, making them look pretty. It gives a little fresh smell, that parsley smells so wonderful, so fresh, it smells green.
It makes you feel like you’re eating healthy when you’re not. Then we’ll take a little parmesan cheese and just sprinkles some parmesan cheese right up on top of them and unless you want more cheese, that is ready to go.
Okay, so then we cooked some fried chicken with egg noodles, with some Alfredo sauce always, we have got to when I was plating it so we take a little bacon crumble it up and at the middle of the bacon right on top of all of that. It just gives me little some extra flavor something there for me. You got to love it. You can’t beat it and with bacon on top of that, it’s going to be wonderful. I’m the “World’s Greatest Chef.” It says so right here on my apron. You all have a great day, thanks.
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