| T O P I C R E V I E W |
| Nancy Gartenman |
Posted - Apr 19 2008 : 06:02:53 AM
I FEEL LIKE A BIG PAN OF OVEN FRIED CHICKEN, WHAT IS A GOOD BATTER??
NANCY JO
www.Nancy-Jo.blogspot.com |
| 6 L A T E S T R E P L I E S (Newest First) |
| catscharm74 |
Posted - Apr 24 2008 : 10:24:27 AM
I second the Panko crumbs.
http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=5168
I stink at making anything with a batter until I met the Panko crumb. They are a little more $$ and you can't get a large amount but boy, they do work fabulous and are light. I soak my chicken in buttermilk too and I seasons the Panko with salt, pepper, sometimes a little garlic.I use Canola to fry or just do it baked in the oven. YUMMMY!!!
Cheers,
Heather
FARMGIRL #90 |
| carycamille |
Posted - Apr 24 2008 : 10:16:23 AM
Nancy I made some the other night and my family just went crazy over it. I soaked 1 lb. boneless, skinless chicken breasts in 1/4 cup buttermilk then I had some seasoned croutons that I smashed up and added some creole seasoning and salt to that. Then I rolled the chicken in the bread crumbs. I sprayed a cookie sheet with non-stick spray then added 1 Tbsp of oil. Heated the oil for 3 minutes at 450 degrees. spread it around, add the chicken and bake at 400 degrees for 10 minutes on one side and about 5 minutes on the other side.(until done) My recipe also recommended a cheese cracker (like cheese nips or goldfish) instead of the bread crumbs.
Camille |
| Hideaway Farmgirl |
Posted - Apr 21 2008 : 08:21:37 AM
Oh yum, now I have a terrible craving for some fried chicken. All these good ideas from you good cooks out there!
Jo
"Wish I had time to work with herbs all day!" |
| Aunt Jenny |
Posted - Apr 19 2008 : 11:18:10 AM
I love my fried chicken dipped in milk and then rolled in bisquick (I bet budget mix would work great) that I have seasoned with salt, pepper and a little chili powder.
Another "fried" chicken I like is to use boneless skinless breast peices. ...dip each peice (I cut them in half) in ranch dressing..not the bottled kind, but the homemade version since the bottled kind is kind of oilier...and then roll in crused ritz cracker crumbs. REALLY yummy and decadent. But never any leftovers. Sometimes I cut the chicken into small peices for this and use as an appetizer if I need to bring one somewhere..good cold but better warm.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| nubidane |
Posted - Apr 19 2008 : 10:20:52 AM
Nancy, I consider myself to be an OK to decent cook, but have never mastered fried chicken for some reason. I did, however, find a low cal coating for baked chicken breasts that is pretty tasty. Just take shredded wheat, whiz in the food processer & add desired seasonings. I coat the meat in olive oil (buttermilk would be tastier probably) dredge in the mixture & bake. Pretty tasty |
| KYgurlsrbest |
Posted - Apr 19 2008 : 09:49:09 AM
I love panko crumbs...I season them with paprika, a little cayenne and s & p, drown my chicken pieces in buttermilk and off you go! VERY crispy and tastes great :)
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
