Get one chicken breast. Or add one for a friend or even two for yourself if you're really hungry!
Get a cutting board and a large knife.
Cube the chicken breast
Cubing is just a fancy way to say cut it into small, thick cubes. And also cut off and dispose all fat
Preheat stove top to a medium heat. You want it to cook at a reasonable pace but you also don't want to fly too close to the sun, Icarus.
Apply vegetable oil to the pan. Not too much, but don't skimp
Evenly distribute vegetable oil throughout the pan by tilting side to side. It's okay if it's not perfect. Neither are you
Put chicken in pan and allow it to sit until you hear a faint simmer
Continue to flip chicken until all sides are cooked.
When the chicken cubes are white all over and all the pink is gone, it's time for the next step!
Get some minced garlic and a small spoon!
Apply garlic generously!
Mix it up and continue flipping the chicken to make sure that the garlic cooks with every piece. Ideally, the garlic is cooking underneath the chicken. Press down lightly occasionally with spatula
Apply Seasoned Salt generously
Apply Tony's less generously as it comes out of the bottle very fast and has a strong flavor
Continue to cook until bronzed to your liking. The darker the better, but if you cook too long it could dry it out, especially if you have a better stove.
Put on plate
Finished product if done correctly
Clean plate. Or put it in the dishwasher!
Clean cutting board
What a clean sink should look like
- Chicken breast
- Cutting Board
- Large Knife
- Pan (Non-stick preferred)
- Vegetable oil
- Minced Garlic
- Tony Cachere's Original Creole Seasoning
- Seasoned Salt