Seasoning proportions for fried chicken?
plllog
7 years ago
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season55
7 years agosushipup1
7 years agoRelated Discussions
Chicken Fried vs. Country Fried Steak
Comments (23)Same thing and recipes will vary. There's going to be purists on anything who say it ain't _____ if it ain't _____... but what's called a garage sale is no different than a tag sale and a sub or a grinder and the endless arguments over chili. But then, some people take coleslaw dressing and call it BBQ sauce, or call chicken stew "white chili" or call hamburger a "steak"! And for that matter, many people/places make it with hamburger. Things change and evolve. Shepherd's pie being made with turkey? Or better yet, with vegetable granules called meat? Years ago I tried chicken/country fried steak with beef gravy and really liked it. Many places have a far tastier beef gravy than they do the white/milk/cream/country, etc gravy and when my cousin tried to straighten me out on it, I pointed out it's CALLED chicken fried steak WITH white/milk/cream/country, etc gravy so get off'n yer high horse! He conceded and even tried it and most often after, ordered it with beef gravy....See MoreGot a good Fried Chicken recipe?
Comments (3)Oh Robin you've made my mouth water and the memories of Sunday dinner at our house as a child come flooding back. My dad made the best fried chicken. It was and is a fairly simple recipe. Being health and weight conscience I only make it for special occassions. My kids still ask for Pop's fried chicken on their b-days. Coat and Season chicken, (can use boneless breasts or other parts after soaking in ice, salted water for about an hour) with flour and salt and pepper. Dip coated chicken in an egg and milk mixture, again with s&p. Then take a brown grocery bag. Put flour, (start with 2 or three cups (depending on how many pieces you are coating. More s&p) Place chicken pieces only one or two at a time in the bag and shake, shake, shake until pieces are nicely coated. After all pieces are coated, place chicken in frig while heating Crisco shortening in a cast iron skillet. When shortening is melted take a drop or two of water, when shortening sizzles the pan is ready for the chicken. Do only a few pieces at a time. Leave lots of room in the pan for chicken to fry. When golden brown remove chicken. Place on paper towels and remove excess fat. Season to taste while chicken is still hot! We never made a gravy for it, never saw the need! Enjoy. Now I need some of Pop's Fried Chicken! :)...See MoreRECIPE: Oven 'Fried' Chicken
Comments (3)It sort of "fluffs" up the "breading" a little bit, but not that much....See MoreRECIPE: Chicken Taco Fingers and Taco Fries
Comments (1)Sounds delicious! Might be on my agenda this weekend, as I'm preparing birthday lunch for my now 11 year old GS!...See MoreKATHY
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