We Covered Roasts... now, what about Chicken?
TV ClubHouse: Archive: We Covered Roasts... now, what about Chicken?
Landi | Thursday, November 13, 2003 - 12:29 pm     we have gotten some great new roast recipes. thank you everyone! But, I still cannot make good southern fried chicken. i have no clue how to make it! my momma always made it, and for some reason i wasn't paying attention! i need a good fried chicken (also some good baked chicken) recipes! can y'all help me? |
Texannie | Thursday, November 13, 2003 - 12:45 pm     Mix together egg and buttermilk for your wet ingredients. |
Sweetbabygirl | Thursday, November 13, 2003 - 01:02 pm     Landikins, I used to stink when it came to making chicken....I'd get so frustrated!! I don't know how I finally got the hang of it, but it is easy as pie (mmmmmmmm, pie!) Whenever I fry, I do wings and breasts, which are my faves; I'm not a "1/2 a cup of this, 1 tablespoon of that" type of cook, I just go by taste. I fry with olive or canola oil....made sure that you have enough in the pan to cover the chicken pieces!! Put the pan of oil on medium high; while it heats up, I season the chicken with garlic salt and coarse ground pepper, then put in a bag of flour and coat them. When the oil is hot (goofy me, I pluck a drop of water in the pan to check), place the pieces in the pan. Let cook for a few minutes, until they brown, turn over and cook again. You know the pieces are done when they are a nice shade of brown. I also like to steam the chicken, as the pieces are hard when fried....I put the finished pieces in a pan with a tablespoon of the cooking oil and a 1/2 cup of water; then I put in the oven (350) for about 5 minutes. This softens the chicken. Good luck!! |
Wargod | Thursday, November 13, 2003 - 01:06 pm     You know the Betty Crocker cook book. It has a recipe for fried chicken..whatever you do, DON'T use it! It says to use 2 tbsp of oil to fry it...when I complained to friends about how bad mine turned out they asked how much oil I used, and they just howled. That was about 7 years ago, and they won't let me live it down. I'd really like to hear some helpful hints about frying chicken! |
Sasman | Thursday, November 13, 2003 - 01:09 pm     What has happened to the roast thread; I was going to try and make one of those suckers and now I can't get in it! |
Tabbyking | Thursday, November 13, 2003 - 01:10 pm     i make 'cheap' chicken cordon bleu. i partially cook boneless chicken breasts in pam, then slice across the middle. i put the bottom piece in a pan sprayed with pam and put a slice of lowfat cheese and a slice of 95% fatfree ham inside before setting the top half of chicken breast on top. bake for about 15 minutes. it skips the breaded, fried part but still lets you eat! you can use any kind of cheese from bleu to swiss. i sprinkle fresh cilantro over the top before serving. i love fried chicken but will probably never get to have it again! i make real good hot wings, so i'm okay about not having the fried stuff. snif, snif.... okay, sometimes i miss it! |
Tabbyking | Thursday, November 13, 2003 - 01:12 pm     sas, must have been a glitch; it's working now. |
Reader234 | Thursday, November 13, 2003 - 01:50 pm     *fried Chicken secret from grandma* (duck from sbg, she'll throw a shoe) Use a Cast Iron Skillet!! Dont crowd the chicken, and then what Texannie, and SBG said!! Now How many of you have made Beer Butt Chicken? Stop laughing, its really good!! 1 whole Chicken 1 can of beer olive oil garlic cloves salt and pepper 1. Start with a hot grill, drink 1/4 of that can of beer, Set it aside 3/4 full (and if you must ghave a couple fo full ones - beer!) 2. Get the chiken ready for cookin, trim some of the fat, get rid of the giblets. Rub with your favorite meat rub (olive oil, basil, garlic, paprika whatever...) 3. Get a can opener, and open up the top of the can and drop in the crushed garlic (here's where you find out if you poured out 1/4 of the beer, if you dont, it will foam up and out, and you cant drink it unless you like garlic beer!!) 4. Oil up the can and lower that chiken over the top of it. The beer can goes into the chikens body cavity and allows the bird to stand uprigt. 5. Cover your grill and cook the chicken until its done (it so varies, 45 min to over an hour - meat thermomet to check the breast temp of 160 degrees!) Very moist and tasty, and always good for a laugh!! I've heard its possible w/ a turkey, small turkey large beer. I've used the tall beer for the chickne and the small. I cover the grill so the chicken roasts, you might want to check before you have hot coals if it will all work out. (I have a weber grill!!) |
Landi | Thursday, November 13, 2003 - 02:06 pm     oh thank god i completely read the recipe... i thought for a second there i'd be cooking chicken butts!! |
Resortgirl | Thursday, November 13, 2003 - 03:30 pm     Hmmmm... beer butt chicken is great!! We'll have to do a few of those when TVCH comes to visit next summer!! |
Bigd | Thursday, November 13, 2003 - 03:50 pm     I soak my chicken in buttermilk for at least an hour before I am ready to cook it. Then piece by piece I dredge it in salt, then flour, then buttermilk, then flour and then into a skillet of hot Crisco oil. I brown it very quickly (approx 5 min.) then turn down heat and cook till done (approx 15 min.). I drain it on a cookie sheet lined with paper towels. |
Azriel | Thursday, November 13, 2003 - 04:28 pm     I make my fried chicken like Bigd. Instead of regular salt, I use Lowery's season salt or if I want it a little spicy I use Tony Sanchero's seasoning salt. I also use the solid Crisco in a can. My mom told me that the solid Crisco always got the chicken crisper. When I first starting making fried chicken, I would get upset because my crust would slip off when I was turning the chicken. I learned a trick from some cookbook. After you dredge the chicken, don't put it in the pan immediately. Put the pieces on a wire rack and let them air dry and set for about 15 - 20 minutes, then place them in the pan of hot oil. Make sure you don't crowd the chicken. Better to make it in two batches in two skillets than to crowd the chicken. When the chicken is done drain it on paper towels and pour off all but about 2 tablespoons of oil. Leave all the crunchy pieces that fell off the chicken in the pan, too. Put the oil back over a medium heat and add two heaping tablespoons of flour and stir it in to the oil until it's smooth then slowly add a couple of cups of milk while you continue to stir until thick. If it's too thick add a little water. If it's too thin just keep cooking and stirring it till it thickens up. Add a little plain salt, to taste, and lots of pepper. Yummy cream gravy. |
Sanfranjoshfan | Thursday, November 13, 2003 - 05:20 pm     I use a process similar to Azriel's for fried chicken, but I prefer to use corn flake crumbs instead of flour....that makes it way crunchy and super yummy! After seeing a box of corn flake crumbs at the supermarket I asked a friend what it was used for...he told me about using it for fried chicken and said it was his favorite. I tried it and I agree! (I think he uses corn flake crumbs in lieu of bread crumbs for meatloaf, too) |
Melfie1222 | Thursday, November 13, 2003 - 05:53 pm     Saw this recipe being made a few days ago on the Food Network... chicken coated in crushed sour cream and onion potato chips, and baked. I haven't tried it yet but it sounds good... Chicken Nuggets with Honey Mustard Sauce |
Melfie1222 | Thursday, November 13, 2003 - 06:04 pm     And just now on another show on Food Network, they are making a couple of different types of fried chicken cutlets, these look good too, recipes are at the bottom of this page... Italian Breaded Chicken Cutlets & Cajun Cornmeal Crusted Chicken Cutlets No, I don't watch the Food Network much at all  |
Twiggyish | Thursday, November 13, 2003 - 07:41 pm     I'm going to try the cornflake chicken. I usually bake chicken with a butter garlic salt rub. It's delicious. Fried chicken is not my specialty at all. All I know is my southern grandma would take her (wonderful) fried chicken and put it in the oven on a cookie sheet (low heat) before serving. The extra cooking helped the chicken become crispier. |
Bigd | Thursday, November 13, 2003 - 08:23 pm     I have also fried chicken coated in instant potato flakes. |
Biloxibelle | Thursday, November 13, 2003 - 08:49 pm     Yum I love cornflake crumbs on chicken I just dip them in milk and roll it in the cornflakes. Bake it for one hour at 350. I also use it on pork chops. When we grill chicken I mix oil and garlic salt together and brush it on the chicken while it's grilling |
Tabbyking | Thursday, November 13, 2003 - 09:31 pm     i cut chicken breasts into approximately 1x2 inch pieces and dip in whipped egg white and crushed barbecue potato chips then bake at 450. turn the oven off 3 minutes after you put the chicken in and leave it for about 12 minutes or so. i do the same with halibut--only i sometimes use the sour cream and onion sun chips (or lime chips are good on it). again, high heat for just a few minutes, then turn the oven off and leave the chunks for about 10 more minutes. nice and crunchy!! i make tartar sauce with mayo, relish, grated onion and lemon juice. we have always called it popcorn fish...and now i see a "new!" frozen fish product called, yep, popcorn fish. i should sue! LOL |
Texannie | Friday, November 14, 2003 - 05:41 am     Here's our favorite roast chicken recipe Rub olive oil and a little mayo all over the chicken. Stuff FRESH rosemary and sliced limes inside the cavity. (squeeze the lime juice over the chicken first). Sprinkle Tony Chactheries (or any other cajun seasoning) all over, inside and out. Bake breast side down in 350 degree oven for about an 1-1.5 hours. |
Reader234 | Friday, November 14, 2003 - 07:02 am     Texannie, we MUST be related!! If you slice some of those limes (or if you must you can substitute lemons) and put a few slices and a few sprigs of FRESH rosemary between the skin and the meat!! then bake, it also makes it look pretty when slicing, but the taste is most definately WONDERFUL!! |
Texannie | Friday, November 14, 2003 - 07:06 am     We do cook very similarly, don't we! LOL |
Tishala | Friday, November 14, 2003 - 01:12 pm     here are a couple updates on fried chicken for anyone who is interested. You can be all multi-culti with them. in the first recipe, the molasses adds sweetness to the chicken, while the bourbon and cornmeal are great for texture and "authenticity.' For the second, it's great if you love spicy dishes and it's really great with steamed rice. Cornmeal-Molasses Fried Chicken 1 pt. whole milk 1/2 cup molasses 3 tablespoons bourbon 3 pound fryer, cut into pieces 1 1/2 cups all purpose flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/2 cups yellow cornmean 4 cups (at least) lard or solid vegetable shortening (like crisco) 1. Combine milk, molasses, and bourbon and mix well. Add the chicken pieces, cover tightly with plastic, and refrigerate overnight. 2. When ready to cook, season with flour, salt, and pepper in a large mixing bowl. Place cornmean in separate bowl, and place a rack next to bowls. 3. Remove chicken from the marinade and reserve marinade. Heavily coat the chicken withthe seasoned flour and let sit for 5-10 minutes. 4. Heat shortening in heavy (prefereably cast iron) skillets to 350 degrees. When shortening is hot, dip chicken back in marinade and then cover with cornmeal. Fry chicken for about 10 min on each side. 5. Drain chicken on paper towels. Jalapeno, garlic, and Ginger Fried Chicken 1/2 cup buttermilk hal a lemon, sliced thin crosswise 2 tablespoons fresh minced garlic 2 tablespoons grated peeled ginger 1-2 jalapenos, trimmed, seeded, and minced 3 pound fryer, cut into pieces lard or hard vegetable shortening 1 1/2 cups all purpose flour 2 teaspoons coarse salt 1 teaspoon freshly grond pepper 1. Stir together the buttermilk, lemon slices, garlic, ginger, and jalapeno in a large bowl until combined well. Poke holes [10-20] in the chicken pieces with a fork and add the chicken to the bowl. Marinate the chicken for 4-8 hours in a refrigerator, depending on the desired flavor intensity. Remove chicken from refrigerator and allow 1 hour for it to return to room temp. Discard lemon slices. 2. Het the oil to 350. 3. When ready to cook, combine flour, coarse salt, and pepper in a papoer bag and mix thoroughly. Shake chicken in the bag, 2 pieces at a time, until it's well-coated; shake off excess flour and let it sit 5-10 minutes. 4. Cook chicken 10 minutes on each side until golden brown. 5. Drain chicken on paper towels. |
Twiggyish | Friday, November 14, 2003 - 01:40 pm     Hey that molasses chicken looks good! I'll going to try a lot of these. The mayo with rosemary looks yummy, too. |
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