No MPs Recipes: Chicken Breast Boiled in Oil (No Microplastics Diet)

My No Microplastics Diet needed more variety. Had I known that impulsively boiling a chicken breast in oil would produce a new No MPs Recipe, I’d have taken a lot more pictures for this post.

Note: For the full backstory and explanation of the No Microplastics Diet plus its necessity for me personally as well as its health benefits, see Berrymato Power Shot Smoothie.

The last few days had been…hectic is too mild a word. Sink drain clog still not corrected, ripped up carpet removed and new flooring on the way for the living room, a bedroom door that needed to be rehung before it fell off the hinges and on the floor, you name it. There hadn’t been time to write even a paragraph for my current fiction series, my wife’s Honey Do list certainly wasn’t getting any shorter, and my list of projects left unfinished was steadily increasing, from somewhere around 17 to more than 20.

Stress much, cowboy?

In truth, the stress was not really that bad, but sleep? Yeah, that’s been on the short side. But full plate or no full plate, I still need to eat and my diet allows for nothing I haven’t cooked myself, from scratch. So…time to master the mighty and dreaded chicken breast.

The last chicken breast I fried up was pretty much a rubber disaster. Intimidating. Discouraging. Oversized, too. Such a ginormous hunk of breast meat could have come from a young turkey. Fortunately, its mate was sitting patiently, waiting for me to take another shot at cooking non-bouncy chicken. Unfortunately, the day had flown by with giant chicken breast #2 still in the freezer, chilled to the consistency of solid igloo brick for weeks. There wasn’t enough time to thaw the breast via any traditional process, so why not just toss it into the cast iron skillet and thaw it “on the job,” so to speak?

The result couldn’t possibly be any worse than my previous effort.

Just how big was this particular chicken breast? It filled a good percentage of a 10 inch skillet and was at least as thick as a 2″ x 4″ piece of lumber. Maybe thicker. I could only hope it didn’t end up tasting like Ponderosa pine.

And so, on to the recipe:


Note: All spice amounts are estimates as I never measure spices, just sprinkle them onto the meat until it “feels right.”


+ 1 large chicken breast, the bigger the better
+ 1 pint grapeseed oil, safflower oil, or any combination of the two
+ 1/2 tbsp. Red Utah Jurassic Salt
+ 1 tbsp. thyme
+ 1/2 tbsp. parsley leaf flakes
+ 1 tbsp. onion powder
+ 1 1/2 tbsp. garlic powder
+ 1 tbsp. roasted ground cumin

Place 10″ cast iron skillet on stove burner. Pour a “shallow pool” of oil, approx. 1/4 cup, into the skillet and turn burner onto Medium heat. Place ginormous chicken breast (frozen or thawed) in center of oil pool, then position burner control to Medium heat. Add salt and spices, sprinkling them liberally atop the frozen breast. Cover until breast is sizzling in oil, then add the remainder of oil. (This should have the lower third to one half of the thick breast sitting in oil.) Cover skillet again and let things cook for a while.

When it “seems right” (after approximately 15 minutes after oil starts to boil if the breast was frozen to start), turn chicken breast over. Spices are now on the bottom and beginning to mingle in the “oil pool.” Periodically test depth of thawed chicken using a knife or fork. When it feels like one side is well thawed at least a third of the way through, begin carving slices (approx. 1/4″ to 3/8″ inches thick) from the monster breast, These “filets” will finish cooking rather quickly as they are now completely covered in boiling oil.

Filets will finish cooking at different times. As they turn completely white all the way through, use a fork to lift fully cooked filets from the oil, placing them on a plate and slicing them into bite sized chunks.

Yummy chicken breast after being boiled in oil, placed on 11 inch plate, and cut into bite sized pieces.

Looks good, doesn’t it? Nor are looks deceiving. I immediately went to the fridge, scrounged some leftover mashed potatoes to put into a bowl, added a bunch of frozen peas, and nuked the pair (peas and potatoes) to serve as a side dish. There was a lot of chicken on that plate, yet 95% of it was more or less inhaled before my awesome self restraint kicked in and the tiny remainder was relegated to the fridge for later.

Complete meal: Boiled-in-oil chicken main dish with peas and mashed potatoes on the side.

What are the cons to this recipe, you ask? I can only thing of one: The skillet will take a while to clean since our kitchen sink is still out of commission. That’s a small price to pay for a meal that so effectively increases the variety of my No Microplastics Diet. It went down easily and settled smoothly.

This one gets Five Stars without question.

5 thoughts on “No MPs Recipes: Chicken Breast Boiled in Oil (No Microplastics Diet)

  1. It looked good, but I have gotten into the habit of not using that much oil to cook anything. I barely cover the bottom of the pan. David has a deep fryer that he is in love with, but I try to stay away from the oil and a pint of olive oil will last me for a couple of months. I bought a half gallon of oil to use for Dennis’ brownies just before he went into the hospital and gave the last of it to David a couple of months ago. Katy is allergic to parsley, so if I try this it will be without that ingredient. I don’t even have any in the house. It is one of the few herbs that I do not plant in my herb garden. I dry them and put them in jars that I got from Amazon. I gave the seeds that I got in a mixed batch, to Rodger. I love cilantro though, and use a bunch of that. Looks like that would be good to replace it.

  2. I’m glad you found some time for writing, Ghost. You are very brave, frying a frozen huge chicken breast… my wife is very strict as to not having any pink or bloody chicken, and I like my chicken moist inside, so my strategy is usually putting chicken thighs and legs with the skin on and minimal seasoning into a pot or skillet with a little bit of water on the bottom, putting it on high heat and letting the water boil off and leave the natural chicken fat to cook and brown the chicken.
    With chicken fillets, I like seasoning lightly and we usually use just a little oil on the skillet to brown on each side (aprox. 5 minutes per side if I am cooking alone, since I can’t tell when the chicken is starting to brown). Using the Tyson Grill is another easy alternative.
    Take care, dear friend!

  3. Becky: Understood, and I agree that cilantro should substitute nicely for parsley. As it happens, Pam loves cilantro, too; I may have to try that for a big batch with leftovers and leave the parsley out.,As for using so much oil, I’ve become very comfortable with doing that, but only with certain oils and olive oil is not one of them. Almost everything I skillet-cook now is done with grapeseed oil first, safflower as backup, and so far my body seems to love both.
    Manny: I’m glad I found some time for writing, too, and hope to get some more of that done today, specifically on the fiction series. We did have a surprise visit from a Dept. of Revenue appraiser that ended up in him trying to convert us to his religion. No, of course he’s not supposed to do that, but his determined effort was stimulating.. Neither Pam nor I will touch chicken that’s not fully cooked, either, so kudos to your wife. But it didn’t take any real courage to tackle the giant frozen chicken breast. Once the thin filets are sizzling away, it’s not difficult to tell when they’re done, and I cut into every one to be certain before removing them from the skillet. I do not do well when attempting to fry chicken the “normal” way, usually burning something I didn’t want to burn. For me (Chicken Breasts for Dummies) the deeper oil eliminates that possibility.

  4. Wow. Thanks, Manny; that is really cool. I never once thought of anything like that happening.

    Interesting side note: Just now (an hour ago) I cooked supper for myself for the first time in weeks. Hadn’t felt up to it no matter what, due to the heavy flu winter dragging me down, but our company from Oklahoma seemed to snap me right back into having an actual appetite.

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