hello I'm chef Johnny this is Texas style cuisine today I'm going to show you how to make up pan-fried chicken tender before we can start on these chicken breasts that's wanted to remind you to hit that subscribe button and click that notification bell you get to see a lot of different things here on Texas style cuisine it's the food that we cook up down-home here and I tell you what it's really good we do barbecue we do grilling we do some intricate chef work sometimes also we make sausage we cook a Dutch oven so if you like that kind of stuff remember to subscribe my channel always do appreciate that so let's get started on these chicken breasts first thing I'm going to do is just sprinkle a little salt pepper and garlic on my chicken breast we're gonna layer flavor all over these chicken breasts cuz the breast isn't real flavorful so once I have this one seasoned well I'm gonna take it and I'm just gonna lightly dredge it in my flour and remember you always keep a dry hand in a wet hand so there's my wet hand I'm gonna use my dry hand now just to coat this with flour and I'm gonna drop it into my egg wash and that is just egg with salted pepper in it again I have my wet hand take it out and now I have my dry hand to cover with my bread crumbs and what this is is this is a mixture half Italian bread crumbs and half panko bread crumbs so we're gonna take it kind of mash it down on it well there we go and that chicken breast is ready to go shake off the extra dough get another one seasoned salt pepper garlic into the flour there we go drop it into my egg wash and then into my bread crumbs so let me get all these breaded up and I'll get right back with you our chicken breasts or breaded so we're gonna start getting them in the oil and anytime you're dealing with hot oil and any kind of protein or whatever you're gonna cook put it near you and lay it away that way if it splashes it goes away from you one of the big things we watch out for here because do not have your oil too hot this oil was about 3:45 you want it that 325 to 350 somewhere in that range and we want to maintain that so that we can cook these cook all the way through otherwise we're gonna get a burn on the outside and raw on the inside don't want that to happen so we're gonna cook these up take them to 165 degrees and we'll get back with you as soon as we're ready to turn these if we look we can see the Browns coming up the side of these chicken tenders real well and what we try to do is is whenever we do a a pan fry you want your oil half to two-thirds the way up here protein so I'm gonna pick it up turn it over I see we have a nice golden brown on those that's what we're looking for yes concern yo oh yeah beautiful beautiful color on these chicken breasts so I'm cook on this side now we're gonna check this chicken see what the temperature is on it see was getting close to coming off Jesus oh yeah it's ready to go yes we're going to the sixth part of the chicken breast right let's enter look 161 degrees so it's not quite ready to come off there you go just a little bit longer let's check the smaller one that's probably ready 166 point 17 I'm at the end so this was ready to come off we're just gonna put them on a pan with some paper and let them drain there we go now we're just going to drain their sit there at drain off for our mushroom and wine sauce I have some beautiful cremini mushrooms already a part of them sliced up but we want to slice it just really thin so you take a good sharp knife and we're gonna just remember that bear claw in your hand keep those fingers curled up like a bear claw last one we're gonna face right there slice those up one more pretty little mushrooms and again just in my thin slice these beautiful cremini mushrooms that we have tonight one more time right there so there's our mushrooms that we have ready for our mushroom the wine sauce to get started on this mushroom the wine sauce first thing I'm gonna do is just melt I've got about three tablespoons of butter here we're gonna melt that in this pan butter is melted we're gonna drop in some butter 30 cups of onion we're gonna drop in start cooking that stir it in well you can it's all paid and all that butter so once we get these onions soft we'll put in our mushrooms we don't put in our mushrooms first because they start yielding water and you'd have to drive that up before you could actually saute onions so what we're going to do is get our onions cooked then put our mushrooms on top and soften them up now that they're soft I'm going to put in my mushrooms I've got about a cup and a half maybe a mushrooms sliced real thin and these are a beautiful cremini mushroom we're just gonna cook these down with a nice and tender now I'm gonna add my wine to my mushrooms and onions you could get a flambe here if you're not careful so just be careful it could land bay up on you cuz we have a live fire underneath it and we're just gonna cook off the alcohol out of this wine what it's gonna give us a wonderful flavor in with our mushroom sauce so let's cook this down just for a minute then we'll go to the next step making this sauce now I'm gonna set this to the side just let those mushrooms soak in that wine bring my other skillet back I have about two tablespoons of butter I'm gonna drop in there we got our butter we're gonna get it melting and then we're gonna add our flour and we're gonna make a roux now a roux we know is equal parts of fat and flour by weight so two tablespoons is gonna be almost four tablespoons of flour a flour right up on top and I'm not gonna darken this root I'm gonna leave it kind of blond I just want to cook the raw taste out of it here we go so that's looking good I don't think we need to go anymore I want to put in our chicken broth for about half of it in stop three cups so I'm gonna what about a cup and a half and I'm going to stir this in till it smooth now remember your salt will not start thickening till this almost comes to a boil the flour just won't form flour just will not soak in that water until it's right out of boil bring it back to a boil and you'll see this thicken up real nice now this is starting to thicken real well and boil so I'm going to add some more of my chicken broth get it mixed goods have it start thickening and then I'm gonna add my mushrooms and onions and wine we're back to a boil again so I'm gonna add my wine and my mushrooms and my onions into this sauce I'm just gonna stir that in with my Cutco whisk this is a great great whisk my wife swears it's a best whisk ever made Tom I had 1/2 teaspoon of salt and pepper and you have to be careful because it uh you can get in too much salt if you're not careful because that chicken stock has salt in it and remember you don't want it real thick at this temperature when it cools it's gonna be thicker so you want it a little thin so that when it cools off to your serving temperature then it's nice at the nice thick consistency you want my add about another quarter teaspoon pepper salt is fine I'm gonna turn the fire off under this sauce it is nice and thick give y'all a look at this but if we put it up that's all we call them that pay so right there nice thick coats the back of the spoon that's also gonna be just right once he cools it's gonna go on a plate very good let's see if we can get this plated up let's take our confetti rice you know one side of our plate right there that's very very pretty and then I'm gonna take this mushroom and wine sauce I'm in with it I'm gonna kind of take it just around the bottom of the plate just like that right set one of our chicken tenders right there so we can get it to stay up so chicken tender and a few green beans these are cooked to a nice crisp tender now this chicken and mushroom came out great I tell you what this plate is lovely the sauce was fantastic the confetti rice just really sets it off and we laid our chicken breast up on top of our sauce so they didn't get mushy that nice crisp breading we have if you put your sauce over the top or your gravy which a lot of y'all would call that what's gonna happen is you're gonna get your breading all much and you don't want it mushy even what a nice and crisp still so it came out good so let's get this a sample let's see how it turned out that chicken turned out great it's very moist that breading is very very crunchy came out just like it's supposed to the wine and the mushrooms and the onions set up that sauce tremendously to complement that crunch that's in there to complement those flavors came out good sitting with our confetti rice it looks beautiful and of course our green beans made a wonderful plate it's a beautiful plate it's a tasty plate so I hope you enjoyed this episode of Texas style cuisine if you did go down there give me a thumbs up always do appreciate that remember to subscribe my channel and hit that notification bell so you know every time I put up a new video shares with your friends your family sheriff's on your social media and we'll see you down the road on Texas stop was he sitting by the wagon when Sun come up this morning bacon eggs and coffee biscuits and bean cookie strikes the bell and he reads the world warning how them balls put food away beats all I've ever seen