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Taterbo
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Posted: Wed Jul 1st, 2009 08:13 pm |
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| I prefer crushed Corn Flakes over the bread crumbs....
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Meems
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| Joined: | Mon Jul 28th, 2008 |
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Posted: Wed Jul 1st, 2009 04:21 pm |
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What I have learned about getting good done fried chicken.
First make sure you have enough oil or your choice of grease. It should be about half wah up on the drumb stick.
Make sure oil is good and hot around 350 degrees. If you don't have a themonator then drop a few drops of water in the oil and if it really spits back it is probably ready.
Don't try to cook the chicken to the brownest stage right away. Cook only until it starts to trun brown and turn it over. Do the same to the other side. Keep chicken turned often to keep it from burning. You will see that it slowly gets browner and browner until you have that golden dark brown that looks so good and delicious.
Also listen to the sound of the frying as it will be what tells you when the chicken is really done. As the chicken gets browner the spitting sound will get guieter.
ALWAYS keep a lig on the pan. Your chicken will get crisp inspite of what ptople say. LOL
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Thedesigndiva
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Posted: Wed Jul 1st, 2009 03:24 pm |
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Cuckoo wrote: Just found the Panko about 6 months ago. Using it on pan fried fish with just a dab of olive oil for the wifes diet. Brush the fish with a spicy mustard and roll in the crumbs, can't taste the mustard after cooked = Good stuff. Bet this would work on the chicken also. Gonna have to try it.... Thanks for the idea.... Try using a cast iron pan also to keep the oil at constant temp... We have a small deep fryer that does an excellent job and keeps the chicken juicy.... Good luck..
 Cuckoo..did the chicken once with the mustard..YUMMY INDEED....also another way to do fish...roll in crushed almond slivers and panko...also very YUMMY...
If you like salmon...buy some of Publix artichoke and spinach dip. spread over salmon..roll up like a jelly roll.. cut into individual pieces....melt BUTTER in pan with lemon juice and garlic...partially brown the fish then transfer to oven to finish cooking ( cover with foil ) remove the last 5 minutes to brown if so desired. serve with angel hair pasta and veggie of choice..Can also used chicken in place of fish...are ya hungry yet ???  s
Hugs
Diva 
Last edited on Wed Jul 1st, 2009 03:25 pm by Thedesigndiva
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horselover
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| Joined: | Wed Oct 1st, 2008 |
| Location: | Okee, Florida USA |
| Posts: | 508 |
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Posted: Tue Jun 30th, 2009 11:30 am |
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| For those of you who have given up on fried, I liked baked chicken once in a while, I found this butter creole in wal-mart i inject it into my chicken then put a little extra in the pan so they dont stick, this makes wonderful baked chicken with a good flavor, normally when I make it for my group there is none left....LOL
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4string
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| Joined: | Sat Jan 5th, 2008 |
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Posted: Mon Jun 29th, 2009 06:04 pm |
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| My dad told "Do not marry some one who can not cook" My mom taught me to cook. Guess they had a difference of opinion on how I should be raised. I could fry chicken at the age of 12. Make gravy ( flour gravy not that corn starch crap ) and biscutts at 13.
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swamp flower
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| Joined: | Sat Feb 9th, 2008 |
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Posted: Mon Jun 29th, 2009 01:18 am |
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I never could fry chicken. I do chicken tenderloins, with egg and milk then dipped in Progressive Italian bread crumbs. Put a little oil in the pan and wala, you have some delicious chicken!!
swamp flower
PS We go to Happy Hour on Sundays, now they have a good meal of fried chicken!
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florida_girl_120
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| Joined: | Wed Oct 5th, 2005 |
| Location: | Florida USA |
| Posts: | 227 |
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Posted: Sun Jun 28th, 2009 02:15 pm |
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Miss Kitty wrote: I quit frying chicken.I buy it fried now from U-Save they make great fried chicken.But when I did try to fry it, it looked so good on the out side and still raw on the inside. I know it was cooked to fast , but for some reason I could never get it right so I gave up.But I finally got the country gravy down right, at last. Never heard of it till I got married and my mother-in-law taught me, that took for ever.I never cooked southern style before or ate southern food. I still don't know how to cook beans and corn bread ,and thank God my husband never has ask for them LOL.
I have given up on fried chicken also - when I have a craving I go to Popeyes! My grandma made the BEST fied chicken in the world but I never had the chance to learn and my mom has tried to show me many times but I just cant do it. I love chicken so now I just bake it and slap some Sonny's BBQ Sauce on it..
Gravy was the hardest thing I have ever learned to make - I cant tell you how many times the dogs have gotten a full pan of lumpy cooked flour! I can tell you it works better after the grease is "used", I typically only make it after frying pork or I make red eye gravy every once in a while when I can sneak it past my husband. I can do beans, they are pretty simiple and the best corn bread comes from a Jiffy box which is SUPER simple and extra yummy with butter - I dont do the cracklin corn bread *gag*.
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Miss Kitty
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| Joined: | Fri May 1st, 2009 |
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| Posts: | 655 |
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Posted: Sun Jun 28th, 2009 01:11 pm |
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| I quit frying chicken.I buy it fried now from U-Save they make great fried chicken.But when I did try to fry it, it looked so good on the out side and still raw on the inside. I know it was cooked to fast , but for some reason I could never get it right so I gave up.But I finally got the country gravy down right, at last. Never heard of it till I got married and my mother-in-law taught me, that took for ever.I never cooked southern style before or ate southern food. I still don't know how to cook beans and corn bread ,and thank God my husband never has ask for them LOL.
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flsr
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Posted: Sun Jun 28th, 2009 12:20 pm |
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| I never was a creative or imaginative cook, but here's how I did my fried chicken. First I would cook it in big pan. Although I wasn't paying much attention to fat back in those days, it did leave a lot of fat in the cooking pan. I pulled the pieces out of the pan with tongs and shook the spices on both sides, then used a flour sifter to cover them with flour-then fried in any type grease you want to use. There is hardly a wrong way to do chicken. It seems to always come out good unless you burn it. It is a good choice to feed a big gang if you want to keep the prices low. Man, it's got me remembering those big family gatherings where all the women brought in their dishes.I always tried to bring a lot because I brought a lot of people.
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horselover
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| Joined: | Wed Oct 1st, 2008 |
| Location: | Okee, Florida USA |
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Posted: Sun Jun 28th, 2009 04:20 am |
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Thedesigndiva wrote: florida_girl_120 wrote: I have a hard time frying chicken - I dont know why but it is the one thing that I just cannot do...has anyone ever par-baked and then fried?
 Frying chicken is my forte...LOVE TO COOK....
I have not ever par cooked chicken ..I have par cooked Ribs in vinegar...they are tasty , tasty....
So let me share my chicken cooking recipe with you.
PRESOAK YOUR CHICKEN IN MILK AND EGG.....
Progresso italian bread crumbs mixed with Progresso Panko crumbs..makes the chicken CRISPY....mix in some ground red pepper, a dash of cumin, some garlic powder , black pepper and last but not least paprika.
Do not pat dry your chicken ... roll in bread crumbs and fry in hot oil..after you have browned both sides, cover the pan for like 20 minutes..REMOVE the lid.... then flip the chicken over and cook for another 10 minutes or so.... Perfectly fried chicken....
Hope this helps
Let us know how it turns out
Diva
This makes me hungry, and yes it makes wonderful old fashioned fried chicken.....
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Cuckoo
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| Joined: | Wed Oct 5th, 2005 |
| Location: | Chobee |
| Posts: | 451 |
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Posted: Sun Jun 28th, 2009 12:33 am |
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| Just found the Panko about 6 months ago. Using it on pan fried fish with just a dab of olive oil for the wifes diet. Brush the fish with a spicy mustard and roll in the crumbs, can't taste the mustard after cooked = Good stuff. Bet this would work on the chicken also. Gonna have to try it.... Thanks for the idea.... Try using a cast iron pan also to keep the oil at constant temp... We have a small deep fryer that does an excellent job and keeps the chicken juicy.... Good luck.. Last edited on Sun Jun 28th, 2009 12:36 am by Cuckoo
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johnnie
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Posted: Sat Jun 27th, 2009 10:41 pm |
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jubrahman
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Posted: Sat Jun 27th, 2009 10:21 pm |
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never ever parbake your chicken please... its just not the same as good fried chicken
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Thedesigndiva
Member
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Posted: Sat Jun 27th, 2009 09:58 pm |
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florida_girl_120 wrote: I have a hard time frying chicken - I dont know why but it is the one thing that I just cannot do...has anyone ever par-baked and then fried?
Frying chicken is my forte...LOVE TO COOK....
I have not ever par cooked chicken ..I have par cooked Ribs in vinegar...they are tasty , tasty....
So let me share my chicken cooking recipe with you.
PRESOAK YOUR CHICKEN IN MILK AND EGG.....
Progresso italian bread crumbs mixed with Progresso Panko crumbs..makes the chicken CRISPY....mix in some ground red pepper, a dash of cumin, some garlic powder , black pepper and last but not least paprika.
Do not pat dry your chicken ... roll in bread crumbs and fry in hot oil..after you have browned both sides, cover the pan for like 20 minutes..REMOVE the lid.... then flip the chicken over and cook for another 10 minutes or so.... Perfectly fried chicken....
Hope this helps
Let us know how it turns out
Diva
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florida_girl_120
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| Joined: | Wed Oct 5th, 2005 |
| Location: | Florida USA |
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Posted: Sat Jun 27th, 2009 09:52 pm |
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| I have a hard time frying chicken - I dont know why but it is the one thing that I just cannot do...has anyone ever par-baked and then fried?
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