fried chicken - breading fell off - any tips?
scottv
16 years ago
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scottv
16 years agokframe19
16 years agoRelated Discussions
off topic fried chicken
Comments (11)Ilene, I made fried chicken on Thursday night for my family using a firehouse recipe in the latest edition of Paula Deen's cooking magazine, and it was good, but still not as good as my mom's or grandmother's fried chicken that I remember eating in my younger days. It was very, very crispy and crunchy but the crust was not quite flavorful enough. I told my family then that I think it is probably the vegetable oil that I use, and that I wish I had enough bacon grease/lard to fry the chicken the way my mom did. Gravy! Yum! Every time I read this post, I want to eat some fried chicken, so I have been wanting fried chicken every day. lol Plaid, Here's the recipe I have for skinless fried chicken. It is good and has a crispy crust. It is from Fannie Flagg's Original Whistlestop Cafe Cookbook, which came out shortly after the movie version of her book FRIED GREEN TOMATOES AT THE WHISTLESTOP CAFE came out. It is one of my favorite collections of southern recipes, so if you need a good recipe for any old southern favorites (like Roast Possum or Tomato Aspic or Cone Pone or Cracklin' Corn Bread, etc.), let me know. I have lots of old southern recipes that no one makes much any more! Dawn SKINLESS FRIED CHICKEN 8 chicken breast halves salt ice water 2 cups buttermilk 2 to 3 cups SELF-RISING (not all-purpose) flour vegetable oil (or, if you have it, and you are not concerned about choleterol or fat, use a combination of lard and bacon grease!) Remove the skin from the chicken breasts halves. Place them in a large container with a cover. Pour salted ice water (using about 2 teaspoons of salt per quart of water). Cover and refrigerate overnight. Up to two hours before cooking, drain the chicken and pat it dry. Place in a large bowl. Pour buttermilk over the chicken and refrigerate until time to fry. Drain the chicken. Dredge the breasts in the flour, packing flour in to the crevices and coating it well. Deep-fry in hot oil for 10 minutes OR until well-cooked. Drain in a single layer in a large, shallow baking pans. Yield: 8 servings. (If you want a more flavorful crust, add some of your favorite seasonings like salt, pepper, seasoned salt, etc. to the flour.)...See Morefried chicken and waffles yay :o)
Comments (29)Lizzy, I think that's an even better idea than chicken on the bone, and here chicken is removed from the bone, added to the gravy and spooned over the waffles, much like your version I'd guess, except the chicken is fried. Many times chicken "strips" or "fingers" are used. Renee, you're right about regional dishes even within a state. Elery moved to Michigan when he was 11, but he spent his childhood in Tennessee and had never heard of chicken and waffles, although I thought it was a "southern thing". He was astounded when I dragged out the sorghum molasses to put on my cornbread, and said that was a southern thing but I've been doing it all my life and I was born here in Michigan. Of course, he claims that Grandma had to be from the south because of the way she cooked, but she grew up in Ohio. A little searching revealed that Grandma's stepmother, who raised her from a very young age and taught her to cook, was from Kentucky. So some of her cooking "migrated" to Michigan with Grandma and my kids grew up eating what is considered by some to be "traditional southern cooking". I guess after a couple of generations, the way people move around, anything can become a regional specialty! As for the chicken and waffles with syrup, I know a lot of people who will cover their sausage with syrup when they have breakfast, so chicken with syrup is no stranger than that, I've just always seen it served with gravy and never for breakfast. Annie...See MoreKorean Fried Chicken
Comments (23)OK! Jelly and cola. The Strawberry jam is an addition which the most popular K*F*C* restaurant in Los Angeles has listed on their sauce ingredient list. I thought it really strange at first reading - also I do not like strawberry jam. The ingredient list also has "soda pop". I thought about the mix of flavours and came up with cola. I must admit I do not use P*ep*si or Co*ke because of the HFCS. I purchase cola from Whole Foods which is made with cane sugar. I have grape jam on my "must try in this recipe" list. This recipe is a sweet/hot/savory recipe so the jam and cola contrubite to the sweet and take some of the blazing heat away from the Korean Red Pepper Paste. For substitutions I would say the jam could be replaced with ketchup or plain tomato paste. You could try pure apple juice in place of the cola. It is my intention to make this with frozen pineapple juice concentrate in place of the strawberry jam. I hope that by summer I will have 3 variations - all will be hot & spicy. For another variation I will try using a sweet southern style BBQ sauce with added garlic and sesame oil on this crispy cooked chicken. However you make it be sure to double fry because this is how you get that c r u n c h!! Now I am working on a Korean Fried Shrimp - must use JUMBO shrimp because must double fry. DL...See MoreLOOKING for: Double Dipped Fried Chicken
Comments (12)I watched paula dean do this and tried it and it was very good. Combine the buttermilk and the wing sauce rince and pat dry your chicken dredge in flour then in buttermilk mixture then back into seasoned flour. chill for about 15 min (make sure you have a lot of flour on the chicken or it will stick together and make a gummy mess) fry in plenty of good quality oil at about 375 until done ps skinless boneless chicken breasts dont hold coating quite as well so I put them in the freezer for 30min before frying this helps coating adhere...See Moreannie1992
16 years agoDaisyduckworth
16 years agoirislover7b
16 years agohawk307
16 years agomsafirstein
16 years agocooperbailey
16 years agoannie1992
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16 years agoLaura Reed
7 years agoAnglophilia
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