I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
This might seem silly but, . . . I use my fist. I always cover my chicken with plastic wrap to contain the mess before I pound it. You can also glove up instead/as well.
I have found that punching it is just the right amount of force for the job. And the uneven surface of my knuckles acts as a meat tenderizer and breaks up the tissue just a little. (But not too much.)
Put it between two plastic sheets, or inside of a zipblock bag big enough to accommodate the smashed size of the breast.
Then you're going to want to grab a skillet and beat that meat into submission. Cast iron is the classic here, but anything you can swing will work. Just make sure the skillet isn't hot or warm when you start assaulting that meat.
I've been known to cover with plastic wrap, lay my chef's knife flat along a piece of chicken, and then hit the flat of the blade with the heel of my hand. Obviously, stay away from the sharp / pointy parts; but that is easy to do with a big chef's knife. I typically only do this when I have one or two pieces of meat that need tenderizing (as anymore will tenderize you back!)
We designed ourselves a wooden block (remains from a 2" laminate floor joist) about 8" by 8", drilled a hole in one side, and screwed in a handle. When we use it, we wrap it around and around with plastic wrap to keep the meat clean.
We would then use this as an intermediate, placing the chicken breasts underneath it, and pound it with a 3 lb sledge hammer. Though it sounds a bit extreme, it is actually quite effective, works quickly, and does not damage the meat.
First off, you'll definitely want your chicken between two sheets of plastic. You can either do this with two sheets of plastic wrap, or by putting it in a gallon ziplock bag (don't seal it though). The best alternative tool to use is a rolling pin as it's got no sharp edges (will break your plastic and can cut the chicken in half) and has weight and length to aid in leverage when whacking. Not everyone has a rolling pin, so if you don't just grab the largest heaviest can of food you have and slam it into the chicken. I wouldn't use any beverage cans, and especially not anything carbonated like soda or beer. I actually have a purpose built meat tenderizer and prefer using my rolling pin.