crispy fried chicken

Quoted message said:

any one have a really good recipe for making crunchy fried
chicken? if

###############
Two suggestions
1) Panko
2) double dip it. wet, dry, wet, dry...fry BG

kaylexi said:

any one have a really good recipe for making crunchy fried
chicken? if so e mail back soon thanx

I have only made this once. Fried chicken scares me. POP!
Oh, gee, did that hot oil fuse your blouse to your chest? Be
*careful* when frying chicken!

Robb Dabb's Fried Chicken

2-1/2 lbs. cut up chicken
1/2 c. flour salt & pepper 2 Tbs. salt (that is not a typo,
Tablespoonfuls) butter vegetable shortening

In a shallow bowl, combine the flour, salt and pepper. In a
large heavy skillet combine equal portions of butter and
shortening. When butter and shortening is melted, the fat
should be 1/4 inch deep in the pan. Heat until a drop of
water sizzles when dropped into the oil. Dredge the chicken
pieces in the flour mixture and place in the skillet; be
careful not to crowd the pieces. Brown until the chicken is
the color of honey oak on one side. Turn and brown the other
side. Brown the meaty pieces first. Allow 20-30 minutes to
brown the chicken pieces. Cover the skillet. Cook on low
heat about 30 minutes or until the chicken is tender. For
crispier chicken, remove the cover and increase the heat the
last 10 minutes of cooking. Turn chicken as necessary to
prevent over-browning.

This stuff is delicious! But I'll probably never do it
again.

Jill

Quoted message said:

any one have a really good recipe for making crunchy fried
chicken? if so e mail back soon thanx

Take a left into the local KFC. pbase.comandrcomOpen ↗

"BillKirch" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

any one have a really good recipe for making crunchy
fried chicken? if

###############
Two suggestions
1) Panko
2) double dip it. wet, dry, wet, dry...fry BG

I love panko anything...fish, shrimp, chicken. I never
did the double-dip, tho. I'll try that next time.
Thanks! kilikini

jmcquown said:

when butter and shortening is melted, the fat should be 1/4
inch deep in the pan. Heat until a drop of water sizzles
when dropped into the oil.

Yeah - that's real smart. Figures you post something
like this.

Water does not "sizzle" when it hits hot oil. No wonder your
blouse fused to your breast.

Some people here may just be stupid enough the try it
(especially the OP - a WebTVer)

-sw

BillKirch said:

Quoted message said:

any one have a really good recipe for making crunchy fried
chicken? if

###############
Two suggestions
1) Panko
2) double dip it. wet, dry, wet, dry...fry BG

Or crushed corn flakes. Never tried double dipping these.

jim

Andy said:

Quoted message said:

any one have a really good recipe for making crunchy fried
chicken? if so e mail back soon thanx

Take a left into the local KFC.
pbase.comandrcomOpen ↗

Only if you have more money than brains.

jim

thanks jill i appreciate the recipe. I noticed u said u hate
cooking chicken bacause of the pop and are probably afraid
to get burnt. that's why I only cook with long sleeve shirts
on not so that they'll catch fire because I'm very careful
but cuz I hate getting burnt by the oil too.

thanks jill i appreciate the recipe. I noticed u said u hate
cooking chicken bacause of the pop and are probably afraid
to get burnt. that's why I only cook with long sleeve shirts
on not so that they'll catch fire because I'm very careful
but cuz I hate getting burnt by the oil too.

On Wed, 10 Mar 2004 14:44:39 -0500 (EST), [email hidden]

(kaylexi) said:

any one have a really good recipe for making crunchy
fried chicken? if so e mail back soon thanx

Have your tried a light coating of cornstarch? It's
very crispy.

Practice safe eating - always use condiments

On Wed, 10 Mar 2004 14:44:39 -0500 (EST), [email hidden]

(kaylexi) said:

any one have a really good recipe for making crunchy
fried chicken? if so e mail back soon thanx

Have your tried a light coating of cornstarch? It's
very crispy.

Practice safe eating - always use condiments

Does cornstarch brown?

On 12 Mar 2004 18:49:07 GMT, [email hidden] (Snowfeet1)

Quoted message said:

Does cornstarch brown?

It browns and forms a crispy crust when fried.

Practice safe eating - always use condiments

[email hidden] (Snowfeet1) wrote in news:20040312134907.25804.00001350
@mb-m01.aol.com:

Quoted message said:

Does cornstarch brown?

Yes, but I would still use a mixture of cornstarch and flour
to get a traditional taste.

Cornstarch is also a good choice for substituting part of
the flour in shortbread (about 1/4 to 1/3 the total amount
of flour called for). It gives it a wonderful crisp texture.

Wayne

Wayne Boatwright <[email hidden]> deliciously posted
in :"]news:[email hidden]:

Quoted message said:

[email hidden] (Snowfeet1) wrote in
news:20040312134907.25804.00001350 @mb-m01.aol.com:

Quoted message said:

Does cornstarch brown?

Yes, but I would still use a mixture of cornstarch and
flour to get a traditional taste.

Cornstarch is also a good choice for substituting part of
the flour in shortbread (about 1/4 to 1/3 the total amount
of flour called for). It gives it a wonderful crisp
texture.

Wayne

A quick question. Can you sub corn meal for some of the
flour and cornstarch?

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]>
deliciously posted in
:"]news:[email hidden]:

Quoted message said:

[email hidden] (Snowfeet1) wrote in
news:20040312134907.25804.00001350 @mb-m01.aol.com:

Quoted message said:

Does cornstarch brown?

Yes, but I would still use a mixture of cornstarch and
flour to get a traditional taste.

Cornstarch is also a good choice for substituting part of
the flour in shortbread (about 1/4 to 1/3 the total
amount of flour called for). It gives it a wonderful
crisp texture.

Wayne

A quick question. Can you sub corn meal for some of the
flour and cornstarch?

Michael

Absolute, Michael. It gives a nice texture. I would start
out using not more than 25% cornmeal, then adjust to taste.

Wayne

Wayne Boatwright <[email hidden]> deliciously
posted in :"]news:[email hidden]:

Quoted message said:

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]>
deliciously posted in
:"]news:[email hidden]:

Quoted message said:

[email hidden] (Snowfeet1) wrote in
news:20040312134907.25804.00001350 @mb-m01.aol.com:

> Does cornstarch brown?

Yes, but I would still use a mixture of cornstarch and
flour to get a traditional taste.

Cornstarch is also a good choice for substituting part
of the flour in shortbread (about 1/4 to 1/3 the total
amount of flour called for). It gives it a wonderful
crisp texture.

Wayne

A quick question. Can you sub corn meal for some of the
flour and cornstarch?

Michael

Absolute, Michael. It gives a nice texture. I would
start out using not more than 25% cornmeal, then adjust
to taste.

Wayne

Thanks. I do fry chicken but want a different batter. I
think the cornmeal mix might do best.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]>
deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]>
deliciously posted in
:"]news:[email hidden]:

> [email hidden] (Snowfeet1) wrote in
> news:20040312134907.25804.00001350 @mb-m01.aol.com:
>
>> Does cornstarch brown?
>
> Yes, but I would still use a mixture of cornstarch and
> flour to get a traditional taste.
>
> Cornstarch is also a good choice for substituting part
> of the flour in shortbread (about 1/4 to 1/3 the total
> amount of flour called for). It gives it a wonderful
> crisp texture.
>
> Wayne

A quick question. Can you sub corn meal for some of the
flour and cornstarch?

Michael

Absolute, Michael. It gives a nice texture. I would
start out using not more than 25% cornmeal, then adjust
to taste.

Wayne

Thanks. I do fry chicken but want a different batter. I
think the cornmeal mix might do best.

Michael

Try this, Michael... Prepare 3 dishes; one with a beaten egg
with a little water or milk added, one with a 3 to 1 mix of
flour and cornstarch, and one with a 3 to 1 mix of flour and
cornmeal. Rinse and dry chicken pieces, dip each piece
individually first in egg mixture, then in flour/cornstarch
mixture, then back into egg mixture, and finally into
flour/cornmeal mixture. Place pieces on rack and allow to
dry for a few minutes, then fry as usual. You'll have
incredibly crispy chicken that holds very little oil or
grease. After frying, you might want to place on a rack in a
slow oven for 15 minutes or so.

Oh, BTW, both flour mixtures should contain salt and other
seasonings you prefer.

Wayne

Wayne Boatwright <[email hidden]> deliciously
posted in :"]news:[email hidden]:

Quoted message said:

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]>
deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Dog3 <dognospam@adjfkdla;not> wrote in
:"]news:[email hidden]:

> Wayne Boatwright <[email hidden]>
> deliciously posted in
> :"]news:[email hidden]:
>
>> [email hidden] (Snowfeet1) wrote in
>> news:20040312134907.25804.00001350 @mb-m01.aol.com:
>>
>>> Does cornstarch brown?
>>
>> Yes, but I would still use a mixture of cornstarch and
>> flour to get a traditional taste.
>>
>> Cornstarch is also a good choice for substituting part
>> of the flour in shortbread (about 1/4 to 1/3 the total
>> amount of flour called for). It gives it a wonderful
>> crisp texture.
>>
>> Wayne
>
> A quick question. Can you sub corn meal for some of the
> flour and cornstarch?
>
> Michael

Absolute, Michael. It gives a nice texture. I would
start out using not more than 25% cornmeal, then adjust
to taste.

Wayne

Thanks. I do fry chicken but want a different batter. I
think the cornmeal mix might do best.

Michael

Try this, Michael... Prepare 3 dishes; one with a beaten
egg with a little water or milk added, one with a 3 to 1
mix of flour and cornstarch, and one with a 3 to 1 mix of
flour and cornmeal. Rinse and dry chicken pieces, dip each
piece individually first in egg mixture, then in
flour/cornstarch mixture, then back into egg mixture, and
finally into flour/cornmeal mixture. Place pieces on rack
and allow to dry for a few minutes, then fry as usual.
You'll have incredibly crispy chicken that holds very
little oil or grease. After frying, you might want to
place on a rack in a slow oven for 15 minutes or so.

Oh, BTW, both flour mixtures should contain salt and other
seasonings you prefer.

Wayne

Hey thanks! I'm going to give it a try. I've never had the
patience to do a real decent fried chicken.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968