Tag Archives: chicken breast

With a renewed focus on high-protein foods, what are the actual rules of eating protein?

Protein has become a hot topic of debate these days. With conflicting information being shared from an array of reliable sources, it is a challenge to make sense out of how much protein we should consume, the best ways to get protein from our diets, and whether or not there is such a thing as too much protein.

Earlier this year, the Journal of the International Society of Sports Nutrition published a paper entitled, “How much protein can the body use in a single meal for muscle-building? Implications for daily protein distribution.”

While the title is a bit wordy, the key takeaways are important to get a better understanding of the best ways and amount of protein we should get each day to build muscle. Although consuming protein has long been portrayed as an objective distinct to gym rats and bodybuilders, more and more athletes across sports are finding that protein can have benefits for both building and healing muscle.

More importantly for the general American public, it has been found that muscle mass decreases over the age of 40 and that added protein can be highly beneficial to keeping a healthy weight and muscle mass.

The Society of Sports Nutrition paper, authored by Brad Jon Schoenfeld of CUNY Lehman College’s Department of Health Sciences and Alan Albert Aragon of California State-Northridge, concludes that, “the total daily protein intake for the goal of maximizing resistance training-induced gains in muscle mass and strength is approximately 1.6 g/kg, at least in non-dieting (eucaloric or hypercaloric) conditions.” That number, 1.6 grams per kilogram of body weight, is the amount of protein that should be consumed per day based on weight.

That means that a woman weighing 120 lbs should eat close to 88 grams of protein per day, according to the study, which breaks down to 22 grams of protein per meal spaced out over four meals. While a typical 175 lbs man should eat 127 grams of protein, about 32 grams of protein in four meals.

The study further states that that 1.6 g/kg/day is flexible and that it shouldn’t be viewed as  “an ironclad or universal limit beyond which protein intake will be either wasted or used for physiological demands aside from muscle growth.” The study also found that 2.2g/kg/day is an upper limit of protein consumption that has also shown to help build muscle.

All these numbers are for active people. The amount of protein you need per day decreases if you are not running or working out or trying to build muscle. But it is not significantly less than the 88 grams of protein recommended for a 120 lbs woman. 

“protein-foods”

Outside Magazine took this research and created a chart of how and when to get your protein sources throughout the day. It is a good quick guide. Their protein-packed eating guide includes plenty of high-protein foods offered by ButcherBox including chicken breast and wild salmon. They also suggest a midday smoothie like those that you can get from SmoothieBox, can be a good source to achieve your daily value of protein. You can also get your healthy fats — like a better omega-6 and omega-3 fatty acid balance — and high-protein by using grass-fed beef as a protein source. 

On the other side of the equation are the points that have been made recently that there is such a thing as too much protein, or at least that we are currently pushing more protein into our system than we need. 

This idea of too much protein has is being discussed more often these days. The Mayo Clinic, for one, came out with a study that there are some people who get twice the amount of protein that they need and that overloading protein can lead to some health problems. The reality has to do with being active. If you are eating the recommended amounts of protein and you are active, you are doing the right thing.

According to a story in MEL Magazine, an overwhelmingly high-protein diet could turn excess protein into fat, likening the over-consumption of protein to overeating any food.

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While decades ago, the idea of consuming protein might bring up images of Rocky Balboa eating uncooked large eggs, these days we have protein bars, shakes, protein powders, supplements, and more. Also, we are inundated with a never-ending stream of experts sharing their newest beliefs on the best protein sources. 

Because of all the misdirection and confusion, the core message seems to be lost. And that is that protein is good and the health benefits of maintaining a good body weight and muscle structure become more important as you age.

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pounding chicken breast

For the best, perfectly-cooked chicken, the key is pounding chicken breast thin

When I was a senior in high school, I had some free time on my hands. At this point in my life, I didn’t love school and had no college plans, so I got a job at a restaurant near my house.

It was a tiny restaurant; it had ten tables in total, maybe.  But it was famous for its schnitzel.

If you aren’t familiar with the dish, a schnitzel can be any type of meat — usually, veal, pork, or chicken — that is pounded thin with a meat tenderizer, breaded, and fried. It’s likely you’ve heard of the traditional Austrian dish Wiener Schnitzel, which is thinned and fried veal. 

The restaurant I worked at during those formative years as an apprentice chef was highly-regarded for its take on chicken schnitzel.

To make the dish, we had to take chicken breasts and pound them paper thin. We then breaded the thin chicken in heavily seasoned flour, egg, and dried challah breadcrumbs. Then, we fried them golden brown in skillets of bubbling oil.

The first time I took a bite of schnitzel, my life changed forever.

Up to that point, chicken had been mundane for me; it was just another all-too-common menu item, often barbecued on the grill at home. I couldn’t believe chicken could taste so good after that first schnitzel bite.

The wizened alcoholic chef who worked in the kitchen took time to teach me the process between his regular temper tantrums and naps on the old leather couch in the basement of the restaurant. The key, he said, was pounding the chicken breast to a perfect thickness. Not falling apart, but thin enough to cook quickly before the breadcrumbs burnt.  Thick enough to retain some moisture but thin enough to be cut with a fork. 

To get that perfect thinness by pounding chicken took some practice; I still remember the meat mallet we used, textured on one side and smooth on the other. To get the chicken breast to the right thickness, I covered the cutting board completely with several layers of plastic wrap. Then I made a blanket of plastic wrap that would go over the chicken breast by folding the film over itself five or six times. The plastic blanket does two things: It helps keep the flying chicken pieces to a minimum, and it helps distribute the impact of the meat mallet more evenly.

Rather than tenderize and pound a whole chicken breast — which can be quite thick — I sliced it down the middle, so I had two thinner breasts. Placing one of the thinner sliced breasts on the board, I covered it with the second layer of plastic. First, I’d give it a couple good smacks with the textured side of the mallet to soften it up sufficiently. Flipping the mallet, I would then continue pounding it until I had the perfect thickness.  

Pounding chicken thin is a vital process to prepare chicken for a lot of dishes that require boneless chicken breasts. If the step is skipped, it will result in uneven cooking when baking, grilling, or frying chicken. Dishes like chicken piccata, chicken marsala, schnitzel, chicken parmigiana, and chicken and waffles are just a few of the many popular chicken dishes that benefit from the pounding method to achieve a delicious texture and flavor.

Pounding a chicken breast paper thin, marinating it in an herb-and-spice-heavy marinade, and then grilling it is one of my favorite ways to grill white meat. Because of the thickness, it cooks in a minute or two; so fast that it never has time to dry out. Also, the grill and marinade make more contact with the meat because there’s so much more surface area. Pounding a chicken breast thin is a great way to cook chicken for sandwiches or to be sliced on salads, too.

Really, there are so many ways to use this method!

So get practicing and try one of our many ButcherBox chicken breast recipes. Or check out one of my recipe or how-to videos on YouTube.

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chicken and waffles

Chicken and waffles: A history and our easy recipe

Don’t miss our ButcherBox recipe for “Buttermilk Fried Chicken and Gluten Free Waffles (Organic Free Range Chicken)” at the bottom of the page.

Many of our favorite modern dishes are the product of culinary cultures colliding.

“Pizza Margherita,” a flatbread that featured tomatoes and cheese, is believed first to have been served in Naples, Italy in the 18th century — only after the introduction of tomatoes from America. Cheeseburgers are the result of German-American immigrants taking a traditional “Hamburg steak” and placing it on bread for convenience. Spaghetti noodles’ arrival in Italy by way of China, Korean tacos with kimchi and bulgogi…the combinations are endless.

Which brings us to the fantastic delight that is “Chicken and Waffles.”

Fried chicken — boneless or not — piled on top of a fluffy waffle with some melted butter and maple syrup is as American as it comes.

First, having bacon, sausage, and ham — or Canadian bacon — isn’t enough for us, so we had to come up with a new way to jam some more meat into our breakfast. Innovation!

Second, even though a breakfast food, we’ve found a way to incorporate chicken and waffles beyond the diner. It has evolved into something with a bit more cache than your standard quiche or breakfast burrito. For instance, chicken and waffles is a regular pass around dish at many cocktail events these days. At places like the Lower East Side’s Root & Bone and Brooklyn’s Sweet Chicks in New York, the dish can be found on dinner menus for between $17 and $25. Boston’s well-known Myers + Chang features their own take on chicken and “ginger” waffles, which is one of the hotspot’s more popular dishes.

History of “Chicken and Waffles”

Before digging into the background of this delectable combo, first we need to trace the origins of waffles and fried chicken in the U.S.

According to lore, waffles in America can be traced back to the arrival of the Pilgrims in Plymouth. As the story goes, the Pilgrims were introduced to the dish while exiled in Holland before heading to the New World. Waffles became more prominent after the Dutch populated what is now New York, bringing with them “wafles.” However, the figure credited with the widespread popularity and acceptance of the breakfast treat in America is none other than founding father Thomas Jefferson, who is believed to have brought one of the first waffle irons to the U.S. after discovering the apparatus in France.

The story of fried chicken’s birth in the U.S. is more complicated and entwined with the history of slavery in the South. A recent Atlantic feature, “As American as Fried Chicken,” does better than I could at digging into the complex background of the dish and its place in soul food traditions.

How Southern soul food and Dutch/Belgian culinary traditions came to be conjoined in one delicious dish is not necessarily agreed upon by food historians. Some point to the popularity of something known as Dutch “waffle frolics” in the South, at which African-Americans fused many of their cultural cooking traditions — including spiced chicken — with waffles or pancake-like crepes. Others believe that jazz-age Harlem was the birthplace of chicken and waffles as we know the dish today.

There is also another completely separate tradition of Pennsylvania Dutch chicken and waffles that uses a pulled or stewed chicken dinner as opposed to fried chicken piled on top of waffles with gravy.

While the origins are disputed, the popularity of the dish is undeniable.

How to cook “Chicken and Waffles”

These days, you can find many different takes on chicken and waffles. In Nashville, the dish is combined with the city’s signature “hot chicken,” and versions of chicken and waffles with Buffalo chicken can be found at gastro pubs and restaurants in almost every city in America. Chicken and waffles with chocolate, gravy, variants of maple syrup, hot sauce, and more are widely available, and recipes abound for the dish. You can use a whole chicken, chicken tenders, or chicken breast, and can prepare it southern chicken-style or how ever you wish. Just make sure your chicken is golden brown and that you follow a fluffy, crispy waffle recipe.

Our in-house ButcherBox chef Yankel Polak has his own take on the dish. His “Gluten-Free Chix ‘n Waffles” recipe is one of the most popular among our ButcherBox recipes. You can check Chef Yankel out in the video below and find the recipe at the bottom of this page.

Chef Yankel suggests pairing this delicious, healthy dish with “a smoky maple syrup for the ultimate flavor bomb.” And make sure to have your waffle iron and a Dutch oven or a deep skillet handy!

Chef Yankel’s Buttermilk Fried Chicken and Gluten Free Waffles (Organic Free Range Chicken)”

Prep time is about 30 minutes and cook time 40 minutes. This recipe serves six.

Ingredients:

  • 1 ButcherBox Whole Chicken, cut into 10 pieces

Marinade

  • 3 cups buttermilk
  • 1 tsp dry thyme
  • 1 tsp dry sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 Tbsp kosher salt

Coating

  • 2 c almond flour
  • 6 eggs, beaten
  • 3 c gluten-free 1-1 flour
  • 2 Tbsp kosher salt
  • 1 Tbsp black pepper
  • ½ tsp cayenne pepper
  • 1 c coconut oil, for frying
  • 1 c ghee, for frying

Waffles

  • 2 eggs
  • 2 c gluten-free 1-1 flour
  • 1 ¾ c milk
  • 4 tsp baking powder
  • 2 tsp kosher salt
  • ½ c coconut oil
  • ¼ c chives, chopped
  • 1 Tbsp maple syrup
  • 1 vanilla bean, just seeds

Directions:

Marinade

  1. Place chicken pieces in a large or medium bowl with buttermilk and all marinade ingredients. Mix well, cover and refrigerate for 8 – 24 hrs.

Fried Chicken

  1. Place 1 c ghee and 1 c coconut oil into Dutch oven. Place on medium flame and preheat oil to 350°F.
  2. Place almond flour, egg and 1-1 flour in 3 separate dishes.
  3. Remove chicken from buttermilk mix and place on wire rack to drain.
  4. Gently coat each piece of chicken, first in almond flour, then egg, then 1-1 flour and set on pan.
  5. Preheat oven to 350°F.
  6. Place 4 pieces of chicken in fat and fry for 2-3 min on each side or until lightly golden brown. Move to baking sheet. Repeat for remaining chicken.
  7. Place chicken in the oven and continue to cook until thermometer inserted into thickest part registers 165°F, about 20 min.

Waffles

  1. Crack eggs in medium to small bowl and whisk until frothy, about 3 min.
  2. Add remaining waffle ingredients and whisk gently until just mixed. Don’t overmix the batter – it should be chunky!
  3. Grease waffle iron and cook waffles as directed or until golden-brown.
  4. Serve with your favorite maple syrup and a little sriracha or other hot sauce!  

 

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