Raise your hand if you always wanted a KitchenAid mixer because they look SO COOL sitting on the counter.
Hey, I cook. I LOVE to cook. However, I do not bake. Ever. I can’t even make cookies you cut off the roll without a) undercooking them or b) burning them. My talents in that area are nil.
So my KitchenAid sat – oh so pretty – for years on the counter. Vic would use it once in awhile, but that’s about it.
Then I saw something on Pinterest about using it to shred chicken. What the WHAT? I shred chicken for a lot of recipes and – let me tell you – shredding with two forks is the PITS.
So now I use my mixer. And it is AMAZING as a chicken shredder.
Just cut up some boneless breasts or thighs, rub with a little oil, sprinkle with seasoning of choice (chipotle, here), and bake on a cookie sheet at 350 until done (20 minutes or so).
(I had these in the fridge, since I made them ahead of time)
Pop 3 or 4 into your mixer with the paddle attachment, start it on low speed until they start to break up, then bump up the speed until they’re the shredded consistency you need for your recipe.
Less than a minute later, voila! Perfectly shredded chicken! Ready to use in enchiladas, chicken salad, mixed with pasta, or – in this case – in Frank’s Red Hot Buffalo Chicken Wing Dip.
I can’t even tell you how easy and wonderful this is. Who needs to bake anyway?!