Fried chicken Tip #2

DaveB

DaveB

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Mike's post reminded me I wanted to post my latest chicken recipe.

Some of this comes from Good Eats
1. THAW. I then cut the bird into Medallions and frequently butterfly large pieces to make chicken sammich meat.
2. Make your wash-Mix eggs milk some spices into wash and beat with mixer-parsley is a favorite.
3. Make your own personal flour breading. I like garlic powder, pepper, Mrs. Dash original or anything of your chosing.
4. Dip, bread, fill up cookie sheet (no touching!) and refrigerate for at least 60 minutes. 2 hours is better
5. Make your own personal non-flour breading (crushed crackers, bread crumbs, generic Shake & Bake if you don't have a favorite real S&B is salty).
6. Dip in same wash and remove quickly, bread in non-flour mix fill up cookie sheet (no touching!) and refrigerate for at least 60 minutes.
7. Cast iron skillet fry. I work hard to keep the mass of each piece of meat about the same. I keep larger and smaller sizes apart and fry separate. I fry for no more than 3 minutes per side....tells you how thick is the max. Medallions are 2 minutes per side.

BTW, none of this works so good with thighs, at least in my experience.

And if you think refrigerating is dumb, so did I. Until I tried it.
 
I guess the reason for the "not touching" is that it's not gy that way? :lol:


But, seriously: why refrigerate? :?:

ETA: If this came from "Good Eats", surely what's-his-name would have spent at least 10 minutes telling the science of why refrigerate. At least.
 
The refrigeration allows the breading to stick to the object you breaded. Works on fish, too.

And crazy as it sounds, it actually works very well.
 
DaveB":14wy97ap said:
The refrigeration allows the breading to stick to the object you breaded. Works on fish, too.

And crazy as it sounds, it actually works very well.
Click to expand...

An extended chill really ups your game if, especially if your using crushed saltines.


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I found you best be using generic bulk saltines. Takes a lot of crackers. I resorted to a food processor to grind them up, rolling pin was too slow and inconsistent size. Also, try to use unsalted crackers.

I tried Ritz. Just barely okay and really salty.

I have not tried Bisquick but it is on my list.

I am going to dry some jalapenos chop them into fine pieces and include then in one of the breading steps. I hate spicy hot food but my family has asked for spicy chicken so here it comes.

Wheat flour did not work at all and in fact sucked.

A half cup of corn meal seems to be okay BUT if you have the corn meal flour, add a full cup to your breading mix.

We filter/drain the oil and based on what's in the filter and what gets by is also a factor in deciding what breading works.
 
Crushed corn flakes are killer for breading chicken.

The only thing grandma ever did was dust the chicken in flour, salt, pepper and fry it in bacon grease or lard. It was great but hardly has any breading. Cornstarch or flour mixed with cornstarch works too.
 
I've never tried corn flakes, guess that will be on my to do list.


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I tried it first with catfish and got hooked on it. I dont think i ever tried it on a whole bone in breast but i dont get breasts too often. They might be a little thick if they are really large. Fish obviously cooks faster but it works great for thinner pieces or wings.
 
Bucket":37wrluve said:
BamaProud":37wrluve said:
If you want to read an interesting story, Google "why Kellogg's corn flakes were invented".
Click to expand...

Whoa. Didn't see that coming (pun intended).
Click to expand...

Then the hairy palms urban legend came along...


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