| T O P I C R E V I E W |
| Frankenblonde |
Posted - Apr 05 2006 : 12:51:26 AM
Okay, so I actually cried the other night when I tried to make fried chicken for my hubby ~ it turned out horrible! The bread crumbs were too chunky and were falling off, the chicken was too dry, and to top it all off I burnt it! I could really use an easy recipe for fried chicken (maybe even a semi-healthy one?). My husband loves it, but I seem to rely on The Colonel for these cravings, and that gets expensive. Anybody have any ideas for me please? Thank you, thank you!
My husband also thanks you! 
“Always know in your heart that you are far bigger than anything that can happen to you.”
~ Dan Zadra, Chicken Soup for the Country Soul
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| 6 L A T E S T R E P L I E S (Newest First) |
| lonestargal |
Posted - Apr 07 2006 : 8:26:25 PM
We like the crackers because it seems to give it more crunch. We also bread eggplant with it and fry it....so yummy!!! |
| Alaska farm girl |
Posted - Apr 07 2006 : 7:19:34 PM
Hi,My recipe is similar.I take chicken pieces and dunk them in whipped up egg,then into seasoned flour(with lots of paprika added,1 tbsp or even 2.) Then fry in cast iron skillet only till lightly brown.Then place on baking sheet that has a cooling rack on top so the chicken isn't sitting in fat.Then bake 45 min.I had a woman comment one time that she never bought whole chickens to cut up cause she didn't know how to do it. I didn't till I was raising my own meat birds and the butchering was a production line! I remember the looks from some passers-by seeing the plucked carcasses hanging on the clothesline to cool! |
| Frankenblonde |
Posted - Apr 07 2006 : 10:39:42 AM
Thanks, Kristi! I think I'll try both recipes, and maybe kind of combine the two. I didn't think of using crackers instead of bread crumbs. And if I line my baking dish with foil, the clean-up is even easier! :) |
| lonestargal |
Posted - Apr 06 2006 : 8:19:11 PM
That is similar to the one I use when I have the time to make it but when I don't have a lot of time I take boneless chicken and dip it in seasoned flour first and then egg and then crushed saltine crackers. Then put in a baking dish with enough oil to barely coat the bottom of the pan. I then put a small pat of butter on each piece of chicken and bake in the oven until no longer pink, maybe 25-20 minutes and I turn it over 1/2 way through. It's enough to satisfy my craving for fried chicken with lots less fat and it's quicker and easier cleanup. |
| Frankenblonde |
Posted - Apr 06 2006 : 4:51:04 PM
Thanks so much for the recipe! Sounds easy enough. I'll let you know how it turns out. Now I know I have an iron skillet somewhere in the garage...
(Mental note: next project, clean out the garage!)
“Always know in your heart that you are far bigger than anything that can happen to you.”
~ Dan Zadra, Chicken Soup for the Country Soul
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| garliclady |
Posted - Apr 05 2006 : 05:28:24 AM
This one I use when I have planned ahead of time to fry chicken. It comes from Martha Stewart. It always turns out good for me. To make this healtier use whole wheat flour and canola oil. Make sure you use a iron skillet and don't get it too hot.
Buttermilk Fried Chicken
Serves 8; Prep time: 30 minutes; Total time: 1 hour
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
2 cups low-fat buttermilk
Coarse salt (I use my own season salt instead)
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
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