KAW: How do you fry your chicken?
Russ Barnard
6 years ago
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alex9179
6 years agoRelated Discussions
Do you protect your frying pans when stacking?
Comments (11)For lack of enough room (who doesn't need more room...LOL), my pots and pans are housed in deep cookware drawers, sometimes stacked inside each other out of necessity. I cut squares of cushioned shelf liner to put in between the frying pans. I only have one non-stick frying pan, but I use the squares to protect any cookware that sits inside another one. The shelf liner is cushioned, washable and re-usable....See MoreDo you turn your chicken when roasting?
Comments (28)I did initially, breast side down, then midway through baking breast side up. Stopped doing that as it's something of a hassle and the chickens were fine... but last time I did turn it - my personal experience was that it was far more moist throughout - I had forgotten how much more, and makes for better leftovers, but that's just my opinion. I do cook mine in a CSO (cuisinart steam oven), and still have to cover the breast area with foil so it won't get too dark. Islay, my DH wants to marry you ; ) Bacon. I think that's all I need to say : )...See More42' drawer...too big? Where do you store your fry pans?
Comments (3)Too big? Buy more stuff! Just kidding, but they'll be really nice. You'll want dividers, either ones you do yourself after seeing how items fit, or maybe your cabinet company will provide some. They range from very sophisticated to thingies you bang in and then slide slips of wood into. I think when most people stack frying pans and similar items, they put some kind of pad in between to prevent scratching--a piece of felt, a paper towel, a coffee filter, etc. I haven't in the past and I should. I've also used big plastic storage tubs in drawers and on pullouts to divide spaces. Not pretty, but apropos for Tupperware! Hmm...maybe one could "file" skillets over the fridge cabinet. (Mine are cast iron, so it's a pain to stack them but I really don't want them over my head.) I'm going to try these dividers when I move back in--others have had good luck with them and they are inexpensive: Here is a link that might be useful: dividers...See MoreFried chicken, how do you do yours?
Comments (44)This is my exception to buttermilk on chicken. Fried Buttermilk Chicken Livers from "Southern Fried" by James Villas An excellent cookbook 1 pound chicken livers, trimmed of fat if needed 1 cup buttermilk 2 cups all purpose flour 1/2 teaspoon baking soda Pinch of nutmeg (I do not use. I do not like nutmeg except in sweets.) Salt and pepper to taste. Oil for frying In a bowl, combine livers and buttermilk and let soak for about 5 minutes In a small dish, combine the flour, baking soda, salt, and pepper and mix. In cast iron skillet heat about 1 1/2inches coil to 350*. Drain livers, dredge in flour mixture, drop in oil in batches, Fry till golden brown and crunchy, about 3 minutes, turning once, and drain on paper towels. Serve hot or at room temperature. This can be cut down for how many you want. I usually freeze the livers on a sheet pan and take out what I need....See MoreRuss Barnard
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