Red Bar Fried chicken

Ancient Hungarian Secret.

dang it !!!!!! It is fried isn't it? Knowing the recipe won't cut down on my Red Bar visits since I'm not local - I swear it.

I can't triangulate this using google either. Hungarian chicken searches produce a wie variety of baked paprika based chicken recipes, and I could swear that "RedBar Chicken" TM, (Copyrighted 2008) is a lightly breaded deep fried chicken breast, with some kind of supercharged, genetically modified or illegal marinade. I like it.

lol! It is pretty tasty. Maybe the secret is in the breading. I could see that Panne Chicken being pan sauteed, then roasted, but it never looks brown enough to be seared. I bet you are right about it being fried.

Last night, I ate the EggPlant dish, which I had never had before. It consists of scallops, shrimp, squash, eggplant cheese, and probably some other goodies, baked and served in half of a eggplant (scooped out). It was pretty tasty.

Oli tells me that the RedBar will be celebrating its 17th (I think) Anniversary on Super-Bowl Sunday, Feb 1. They usually have Dread Clampitt play from noon-3pm, then set up big TVs, have dinner service and football, then Hubba, Hubba plays in the back room. Good stuff.

It's not fried it's Panned. It's breaded with Italian Bread crumbs the rest is a secret!

and maybe that magic special ingredient BUTTER!

as for marinade?
any part of that that can be known to the public? length of time? basic marinade ingredients (other than the "secret blend of 14 herbs and spices")!!!!

I bet it has some garlic in it.

They don't marinade it, It is sauteed in oil and butter then finished off in the oven. Covered with melted butter an capers. If ya go in they will tell ya how to do it.

wow, ok, that's awesomely helpful right there. how could i had forgotten about the caper garnish

Thanks

all the talk of fried chicken here is reminding me that I have a question for the Red Bar proprieter on this board. Oli? I was wondering what if any marinade process was involved with the friend chicken breasts that is nearly almost always on the menu in one form or another. I was thinking that they're unbelievably moist for white breast meat the last time I was there.

thanks

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

Are you pulling our leg Oli? I've never waited more than 10-15 minutes for my panned chicken. You have psychics in the kitchen?

are you pulling our leg oli? I've never waited more than 10-15 minutes for my panned chicken. You have psychics in the kitchen?

lol

thanks for the inquiry about the panne chicken,it's a very simple process,first, fresh never frozen large chicken breast,dip them in a light egg wash than roll the chicken in italian style bread crumbs [the finer the mix the better the coating will be].in a large saute pan cook the chicken in a product called " whirl "it's liquid margarine flavored with butter u can buy it in most grocery stores .Put enough to coat the pan u would cook this on medium heat.
when the chicken is golden brown flip it and put the pan in a 400 degree oven for 6 to 8 minutes if your pan as a plastic handle don't worry it won't be in the oven long enough to damage it, pull the pan out and let the chicken rest on wire screen for 6 to 8 minutes.

thanks for info on my favorite Red Bar dish ever! not that I would make it myself much because you can make it for me any time I get the hankering. I have my own home version which satisfies until then.

is it too much to ask about the caper topping? lemon juice, butter.. capers, ???

I always get the mahi mahi or crab cakes.guess i'll have to try some chicken.

Will the Red Bar ever offer the crab meat version that was served up at the 331?

Oli, thanks for response on this.

regards,

just another Red Bar devotee