• My NatL Fried Chicken

    From Shawn Highfield@1:229/452 to Dave Drum on Tue Jul 6 11:01:36 2021
    Here's the fried chicken we do at home when we are craving it.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: Fried Chicken (GF Shawn's) **FAVORITE**
    Categories: Meat
    Yield: Servings

    3 lg Chicken Breast,Cut In Strips
    1 c Skim Milk
    1 Lemon,Juiced
    Salt,Pepper, Hotsauce,To
    -Taste
    2 Eggs,Beaten
    1 1/2 c All Purpose Flour
    1/2 c Almond Flour
    3 T Corn Starch
    1 T Baking Powder
    3 t Dried Oregano
    3 t Dried Rosemary
    3 t Dried Thyme
    1 t Hot Pepper Flakes
    3 t Black Pepper
    2 t Salt

    [Note: Gluten free / sounds weird to use skim milk powder and then add
    lemon, but it does impart a bit of a lemon flavour. We also never have
    milk in the house.]

    1) Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot
    is what I use). Add the chicken strips and make sure they are all
    covered by the milk. Cover with plastic and leave in fridge for at
    least 4 hours, can go as long as overnight.

    2)In a bowl place the 2 beaten eggs.

    3) In a large pie plate add the rest of the dried stuff and mix well.

    4) Remove chicken from liqued and let rest on a wire rack to dry a bit.
    Once dried place on a plate and wash rack for next step

    5) Heat oil in a cast iron pan to frying temp. (375ish I guess)

    6) Dredge chicken strips in dry / egg / dry and shake off excess each
    time, place on wire rack.

    7) Fry 2-3 peices at a time until golden brown and internal temp is 175.

    8) Drain on paper towel

    Enjoy hot or cold, leftovers (if any) will last about 3 days in the
    fridge. Stays crunchy when you re-heat due to the corn starch.

    -----

    Shawn

    ... Marriage is one of the chief causes of divorce.
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Wed Jul 7 05:16:00 2021
    Shawn Highfield wrote to Dave Drum <=-

    Here's the fried chicken we do at home when we are craving it.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: Fried Chicken (GF Shawn's) **FAVORITE**
    Categories: Meat
    Yield: Servings

    Nice recipe. However ....

    3 lg Chicken Breast,Cut In Strips

    I typically do thighs; boned, usually skinned. Definitely skinned for
    a dish like this.

    1 c Skim Milk
    1 Lemon,Juiced

    I'd use full-fat buttermilk even if I hadda pick up a small (quart)
    container on the way home.

    Salt,Pepper, Hotsauce,To
    -Taste
    2 Eggs,Beaten
    1 1/2 c All Purpose Flour
    1/2 c Almond Flour
    3 T Corn Starch
    1 T Baking Powder
    3 t Dried Oregano
    3 t Dried Rosemary
    3 t Dried Thyme
    1 t Hot Pepper Flakes
    3 t Black Pepper
    2 t Salt

    [Note: Gluten free / sounds weird to use skim milk powder and then add lemon, but it does impart a bit of a lemon flavour. We also never have milk in the house.]

    1) Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot
    is what I use). Add the chicken strips and make sure they are all
    covered by the milk. Cover with plastic and leave in fridge for at
    least 4 hours, can go as long as overnight.

    Where's the call-out in the ingredients list for the hot sauce? Bv)=

    This is my second favourite "store-bought" chicken ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: "Lee's Famous" Style Extra Crispy Chicken
    Categories: Poultry
    Yield: 4 Servings

    4 lb Chicken; in serving pieces
    4 c Oil; for deep frying

    MMMMM--------------------------MARINADE-------------------------------
    4 c Water
    1 tb Salt
    1/2 ts Accent (MSG)

    MMMMM--------------------------COATING-------------------------------
    1 lg Egg; beaten
    1 c Milk
    2 c A-P flour
    2 1/2 ts Salt
    1/2 tb Ground black pepper
    pn Cayenne
    3/4 ts Accent (MSG)

    In a large glass dish or bowl, combine the water, salt
    and Accent and mix together. Add chicken and turn to
    coat; cover and refrigerate to marinate for 20 minutes,
    turning a few times.

    In a shallow dish or bowl, mix together egg and milk.
    In a separate shallow dish or bowl, mix together the
    flour, salt, pepper and Accent. Remove chicken from
    marinade (discarding remaining marinade) and drain.

    Heat oil in deep fryer to 375ºF/190ºC.

    One at a time, dip chicken pieces into flour mixture,
    then egg/milk mixture, then flour mixture again,
    making sure each piece is well coated. Stack coated
    pieces on a plate or baking sheet.

    Drop chicken, one piece at a time, into hot oil. Fry
    half of the chicken pieces (4 pieces) for 12 to 15
    minutes or until golden brown, then fry remaining
    pieces for the same amount of time.

    Note: Stir chicken around halfway through the frying
    time, so that each piece cooks evenly.

    Drain fried chicken for about 5 minutes on paper towels
    or a wire cooling rack before serving.

    Makes four servings w/sides

    From: http://allrecipes.com

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