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Posted on 05/03/2008 8:48:06 AM PDT by HairOfTheDog
Got taters precious?
My grandmother never used panko crumbs.
Neither did mine, but one doesn’t cook and the other’s English so I didn’t inherit any recipes.
Panko crumbs are terrific! I used some to bread some cubed steak the other day and cooked it in our Breville Grill. They were SO good! They work well as a breading for fish, too!
:-) Love was in the air!
So, are you gonna butcher all the bunnies or do you have friends lined up to buy some?
My friend who butchered the chickens with me sold three of them for $44...$2.25 a pound. She just about doubled her money. It ran her about $7.50 to raise each bird...not including the $700 it cost her to make the plucker. It probably ran me about $10 per bird because I had to buy a feeder and waterer and pay the $1.50 processing fee. I want to do it again next year, only with a different pen. This one was hard to move. I’d like to build one out of PVC. I have another friend who wants to do it with me and if we split the cost of the pen, I can use it and then transport it to her house and she can use it.
Mrsnad
She probably made her own bread crumbs, which wouldn't have been as tiny and fine as the stuff you buy in the grocery store. The nice thing about panko is that it is rather coarse, so it doesn't absorb liquid, or likely, oil, the same way that regular bread crumbs do, so the coating stays nice and crunchy!
She used plain all purpose flour.
I used flour mixed with some spices first, then dipped the coated chicken in egg and rolled it in panko. Seemed to work beautifully but I don’t have many experiences around homemade fried chicken to compare.
Ah, yes, for old fashioned fried chicken. I’ve never had success in frying chicken, but then I never had a big old cast iron frying pan, either. ;o)
No cast iron frying pan???!!!!
Find an asian specialty market and buy a bottle, seriously, none of the recipes I saw looked right. Got a bottle for four bucks (and a whole bunch of other stuff, last trip. I wonder if the place flooded when Iowa City was under water. Hmm)
And while you’re there, mirin, half decent soy sauce, and chili oil, are my favorite asian food ingredients. I use them a lot.
Actually, I bought one last year, so that our son, David, could make a Pineapple Upside Down Cake. I never got one for frying chicken, because I was never able to make it where it wasn’t greasy, and it was always easier to buy it at the Colonel’s! ;o)
I deep fried mine, in a couple inches of oil in my wok, and then let it drain on the paper towels. It worked pretty well.
I really like deep frying in my wok. I’ve made gyoza, shrimp wontons, and pork katsu. I intend to make tempura one of these days too.
There is a terrific Korean-Japanese grocery store in Worcester. When I’m in that area, I try to stop by to get their Yaki-Soba noodles; yum. I got a bottle of Mirin and some Light Soy Sauce there and use them quite a bit. I have a recipe for a Cucumber Salad using rice wine vinegar that is scrumptious.
Not Valerie hasn’t fried chicken since we moved to Richmond. There’s a local grocery store here that has about 60% of the market. Their fried chicken is great. I’d say ~most~ women in Richmond haven’t fried chicken since they moved here.
There are some things that are just too messy to cook at home, and when you can find it elsewhere, that's terrific!
Mmmm.....fried chicken...
I’ll have to fry up some sometime.
I’ve started back frying okra and squash this year.
Good eatin’!
Another thing about fried chicken....
To get it done right, you need a 2.5 to 3 pound chicken. Most of the chickens at thestore nowadays are closer to 4 pounds.
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