Posted on 07/30/2005 4:08:04 PM PDT by Randy Larsen
wouldn't that be FRied chicken?
I wasn't looking to learn how to pressure fry chicken today but that seems to be where I've ended up from my earlier surfing and this thread. Strange how the same esoteric topic came up for me two ways in one day:)
Any other ideas?
You are so right! I wish I had thought of that!
Great Catch!
MMMMmmmm! Bookmarking!
After 20+ years of the same fried chicken recipe I decided to try something different & it was the best chicken I have ever made.
Your flour mixture should contain equal parts of salt, pepper, garlic powder, onion powder, cumin, Season All, Tony Chachere's Seasoning.
Wet the chicken with water, cover with flour mixture and fry at a low heat.
Here's one for KFC. I haven't tried it yet, so IF you do, let me know how it comes out. Now I'm all hungry for fried chicken. :o)
Recipe: Original Recipe Kentucky Fried Chicken
ORIGINAL RECIPE KENTUCKY FRIED CHICKEN
Yield: 1 Servings
6 c Crisco cooking oil
1 Egg, beaten
2 c Milk
2 c All-purpose flour
4 tb Salt
2 ts Black pepper
1 ts MSG (you can use Accent)
2 Frying chickens with skin, -- each cut into 6 pieces
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
Haha!!
Great idea for a post.
Bookmark for later.
Roasted Salmon with Balsamic Glaze
Preheat oven to 350°F. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over. (Prepare up to 24 hours ahead of time). Roast 40 minutes or until white juices appear on top.
Meanwhile combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.
Serves 8 to 10.
Thanks for the Recipes.
Now, I'm hungry. My MIL used to soak her chicken in buttermilk. I'd completely forgotten about that.
BTW, now I'm hungry for fried chicken-it's after 10:30 pm, and I'm hungry-it's all your fault!
FWIW even though I got a turkey fryer for a birthday present a couple of years ago I have never been allowed to use it. But it looks like at this year's block party I'll finally fire it up. Can't wait for that!
I've also finally "discovered" ground turkey. At first I didn't think I'd like it, but more and more I really like to use it in everything. This year when NASCAR kicked off with Daytona, family and I settled in to watch with plates of mini burgers done several different ways. Some were beef, some were a mix of beef and pork and lamb, and some were turkey...all with different toppings. We couldn't get enough of the turkey burgers!
Don't know why I'm rambling on, but haven't met up with you for awhile. Gonna hafta go through your recipies for something for tomorrow. Just talking about your cooking has me hungry!
prisoner6
Recipes are my hobby!
Two boneless chicken breasts. Beat on both sides with steel tenderizing mallet to sort of flatten out. Roll in self-rising flour, salt and pepper. Fry in a skillet in a little PLAIN (not extra virgin olive oil) Filipo Berio Olive Oil. Drain on a paper towel. Cooks pretty quick. I think this is called "pailliards" of chicken for some reason. You can serve it with honey-mustard sauce or any favorite sauce, even gravy (made in the pan you cook the chicken in). Slice some tomatoes, open a can of green beans or green peas, and you have a meal. Dessert optional.
You need to test different recipes. But you must soak your chicken in buttermilk for at least overnight, maybe two nights. Look at like this, get some flour and add spices until you can see them. Play around. I also love fried chicken.
Oh yeah.
I'm in love fer sure.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.