fried chicken - breading fell off - any tips?
scottv
16 years ago
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scottv
16 years agokframe19
16 years agoRelated Discussions
fried 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 MoreNeed help with 'glue' for oven fried chicken...
Comments (11)Shambo, I know I'm a week late, but I got a tip...I thought it was from Lindac here...to do it exactly as she just described above...but FIRST...dry off the meat with a paper towel. If I've had the presence of mind, I usually soak the chicken (or pork) in milk (or buttermilk) and seasonings. When I'm ready to cook, I dump it all into a colander to drain. Then piece-by-piece, I pick one up, dry it off with a paper towel, then flour, egg dip, crumbs and set it on a greased rack over a cookie sheet for oven "frying." It's more labor intensive, but it keeps the coating on the chicken!! It works!...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
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16 years agoannie1992
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16 years agoLaura Reed
7 years agoAnglophilia
7 years ago
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