Brick Chicken


So get ready for crazy…this is something I never thought I would do in the kitchen. No, not that! Dirty minds! I am talking about making fried chicken without using the regular breaded deep fryer method. I actually got this from a Blue Apron recipe but have changed it a little bit because I prefer not gnawing on bones like a dog. That’s right! The original recipe called for using bone-in chicken thighs. This is the twenty-first century and I don’t like working that hard for my food. Except when it’s a full moon. Different rules apply then. I switched out the thighs for breasts 😉 More meat, less bone–imagine chickens with double d bazongas! Hells yeah!

This chicken is amazing. I’m talking KFC fried chicken without the unknown additives and growth hormones! Also, the last time I tried to fry chicken, I managed to get a V-shaped burn that lasted for 3 weeks. This is hands-off and should not cause damage to your valuable person. I look out for my readers, yo! This recipe is called brick chicken because way back in the day, they traded the pot of water for a brick, and let me just say, freakin’ yum!

Brick Chicken

olive oil
chicken breasts
tin foil


Pat chicken halves dry with paper towels and season with salt and pepper on both sides.

Heat two tablespoons of olive oil in a medium sized skillet until hot.

Add the chicken and loosely cover the pan with tin foil.

Fill a large pot halfway with water and place it on top of the tin foil to press the chicken down (this is the modern hack of an ancient tradition of using a brick to smoosh the chicken–hence the name).

Cook for 28-32 minutes, occasionally pressing the pot down on the chicken to increase the yummy factor, or until the chicken skin is golden brown and crispy. There is no need to obsessively check the chicken. Wait at least 28 minutes before peeking, people!

Remove the pot / tin foil, flip the chicken and cook an additional 5-7 minutes, or until the chicken is cooked through, and transfer to a serving dish.

Add any sides you choose! Not to be biased, but a dish I have written about before would be just the thing to hit the spot, namely Hulk Smashed Potatoes! Pair with asparagus or broccoli and enjoy!

Post and photo by Alex Castanon. Recipe adapted from Blue Apron Recipe #86.