Feeling a bit under the weather. I thought the heat had gone for the season. But it is here and cooking chicken isn't on my list tonight, but oddly? we have never tried any of the others but KFC and I agree it's easy, fast, a bit over rated and rather costlty, but I prefer mom's kitchen every time. The recipe one listed here will be my next batch with the butter milk and eggs. Now that Wednesday night Culvers sounds tempting.
Muscatine
Chicken again
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Fried, baked, broiled, roasted or grilled. I still love that bird and cannot get a stack of leggs as good as my own mother use to make. In the old Amana range I have had some of the best successes. You plugged in the probe and waited. But now the convection ranges are much different than in the earlier days. So back to the pan I go in search of that recipe to what we called a yealing meal. Anyone wish to share their best fried chicken recipe with us?
Recipe: Chicken Ingredients: Chicken, 1 cup of flour, 2TSP of salt, 1TSP of pepper, 1TSP of garlic powder, 3 eggs, and buttermilk. Steps: 1) Pre-soak chicken in buttermilk at least 2 hours before frying 2) Mix flour, salt, pepper, and garlic powder in bowl. 3) Mix 3 eggs w/splash of buttermilk 4) Dip each piece of chicken into eggs and batter with flour. 5) Fry until crispy crust is golden brown and juices run clear.
I didn't ask, do you use crisco to fry in and how deep in the pan. We always get ours smoking hot just before dropping into the pan, simmer for ten minutes each side with the lid on and then remove for the last few minutes. Also for one of my favorite merinads I like to use a real zesty italian and garlic. Sometimes I ad lime juice. |
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I didn't ask, do you use crisco to fry in and how deep in the pan. We always get ours smoking hot just before dropping into the pan, simmer for ten minutes each side with the lid on and then remove for the last few minutes. Also for one of my favorite merinads I like to use a real zesty italian and garlic. Sometimes I ad lime juice.
I fill the pan about 1/2 inch high and as you say, I get it smoking hot. |
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I thought I would start the marinade a bit early and let them saok longer. I will let you know how great it is. |
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