Weekly FReeper Recipe Thread Ping List
(to be added/deleted - please contact me)
Last week’s recipes:
Beef _ Post#` 14 _ Bacon, Blue Cheese Hamburgers
Pancakes _ Post#` 7 _ Nigella Lawson’s Pancake Mix
Pork _ Post#` 11 _ Latin-American Pork Steak
Poultry _ Post#` 22 _ Chicken Salad with Pecans & Fruit
Sauce _ Post#` 6 _ Bad News BBQ Sauce
Sauce _ Post#` 8 _ Roast Marinade
Sauce _ Post#` 9 _ Slippery Chinese Meat Coating Sauce
Sauce _ Post#` 19 _ French Fry Sauce
Link:
http://www.freerepublic.com/focus/f-chat/2888275/posts?page=23#23
We have this every couple of weeks. It makes supper with enough leftovers for lunch. I vary the vegetables depending on what I have in the refrigerator. Last night it was broccoli, mushrooms, carrots, pea pods, and scallions.
I bought some of those $1.97 a lb boneless skinless chicken breasts, so this is how I did them.
Chicken Fried Chicken
(disclaimer: I kinda just throw stuff I think will work together)
Ingredients:
Boneless skinless chicken breasts
Buttermilk
soft as silk cake flour
(You can use AP Flour, I just like cake flour or even Wondra flour for dredging and frying better than AP)
Saltine Crackers
Paprika
onion powder
garlic powder
sea salt
Optional: Cayenne Pepper
Slice the breast starting at the thickest part of the top so each breast makes two breast pieces of equal size.
It may help, if you lay the breast flat, then slice it horizontally, I have a really sharp knife, so I just hold the breast, and slice it.
If you want a giant sized chicken fried chicken cutlet, just butterfly it, instead of slicing all the way through.
Place one portion of the chicken between 2 layers of plastic wrap on the top, and two on the bottom. And smack it with a meat tenderizing hammer until it is about 3/8 or so thick..Do the same with the rest of the piceces.
You can also do chicken fingers this same way, just instead of beating it into a round shape, beat it into a rectangle, then cut into strips..
Place the cutlets into a square plastic container with lid. Pour butermilk to cover over it, and place in fridge for several hours.
To your cake flour, add salt, paprika, garlic powder, and onion powder to taste..The Paprika helps it to fry to a nice golden color, so don’t skip the paprika. You could also add some cayenne pepper if you like spicy chicken.
Remove, one portion at a time, or if you’re doing chicken fingers, a bout five of them..
Dredge with flour, then dredge with super crumbled saltines.
Place in fridge in a single layer for about thirty minutes so the crust “sets”.
Heat about 1.5” of oil-canola, vegetable, corn, or whatever you use..in a 12” frying pan..Heat to about 275-325..
fry cutlets for about 4-6 minutes on each side or until golden brown..Chicken fingers fry a little faster.
Serve with cream gravy, if desired.
I can get about 3 8” cutlets, and 45 chicken fingers out about five dollars worth of boneless skinless chicken breasts.
Slicing the breasts before you hammer them silly, helps them to keep the cutlet shape, and not try to shrink back up into a breast shape.