Who doesn't like fried chicken? If you like really crisp fried chicken, consider this recipe: eight portions of a whole chicken (which can be replaced by store-bought sorted chicken pieces), 2 eggs for the egg wash, one cup of flour, 1 tablespoon of salt, 1 tablespoon of mixed dried herbs, ½ teaspoon of ground black pepper, ¼ teaspoon of cayenne pepper, ½ tablespoon of garlic powder, 1 tablespoon of onion powder, ¼ cup of water, and lastly, then 1/2 cup of instant mashed potato powder for the extra crisp. Dip the chicken into the egg wash and the mixed dry ingredients after and lets it sit for about 20 minutes. Repeat this process and then fry them in canola oil for about 15 total minutes, rotating them every few minutes. Remove and cool for a couple of minutes.
Sounds good, I was talking to mom about fried chicken and tators & gravy the other day....She told me to come home and she would fix it...
Chvymn99, if your mom is going to make you fried chicken, tators and gravy. You get your azz to see her. If my mom was alive I would be in the car today!!! nothing like mom's fried chicken, tators, gravy and corn on the cob. Great memories. I think she fried the chicken in lard, that's why it tasted so good. Oh, by the way, bring her something that she likes for doing it for you.
Well, didn't go with potato flakes, but Panko instead. Grilled the corn in husk on the top shelf for 15 minutes for my wife, Steamed broccoli and mushrooms, too! All cooked, fried, steamed on the grill to keep the heat out of the house!!! Tasty, to say the least! Thx for the inspiration, savemoney
Whaaaat?!!! Never made fried chicken? You are here by charged with the responsibility of frying the bird! And pics!
We typically make a baked chicken because it's less mess. If we have a hankering ( old timey phrase Eric VW ) for fried chicken it's kfc, or Popeye's, or the grocery store's fried chicken. I even have a small fryer. It just takes a lot of oil.
Now I know you are a good cook. When you make the fried chicken, make sure you keep the right temp. You and your husband will be back for more.
you can strain and refrigerate the oil for the next time. Saves money. You'll be surprised at how little you use when you pan fry them vs. deep fry.
Also, Allen knows his way around the kitchen. Some things we have cooked actually took both of us wilds to figure it out, besides, he is a master at the boiler temps, no doubt on the chicken oil temp too
Aaahhhh, now what was that about butting into the paint line? I smell a trade http://firewoodhoardersclub.com/for...y-bullchiting-thread.137/page-763#post-341754
"How to Read a French Fry" Most excellent book on how to cook, not just recipes, but the "science" behind the processes of cooking. http://www.houghtonmifflinbooks.com/booksellers/press_release/parsons/parsons_howto.pdf An excerpt, the first one is on frying. Cooking Tips • Really fresh oil will not work as well for deep-frying as oil that has been broken in a little. If you're using fresh oil, be prepared to toss out the first batch of food: it will probably be lighter in color than you want and it may not have cooked all the way through. It's worth it to keep a little old oil in the pantry if you fry a lot. • Boil green vegetables either without a lid or for less than 7 minutes. Much longer than that, and acids freed by cooking will begin to condense on the lid and rain back down on the vegetables, spoiling the color. • Once you get vegetables home, they should go straight into the refrigerator. The only exception is the tomato, which is a fruit, not a vegetable. Never refrigerate a tomato. • Buy the following fruits fully ripe: berries, cherries, grapes and citrus. All can be refrigerated, except berries, which will lose their flavor. • The following fruits will soften and develop more complex flavors after picking: apricots, melons, figs, peaches, nectarines, plums and persimmons. • You can refrigerate fruits such as apples, pears and mangoes as soon as you buy them.
Didn't know that. I do have frying oil stashed in the cupboard but since it has been a few years since I deep fried fish, it will probably be rancid. I think it will only keep for so long. Yes, I deep fried fish and chips but never chicken. Ideal temp for frying fish for me is 375