1 frying chicken, skin removed if you want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1.Lightly season chicken with AllSeasoning
Roll chicken in flour until covered. Shake off excess flour. Sprinkle additional seasoning.
Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a little longer than most. You can start out with the oil very hot and then reduce it later. This seals in the moisture and flavor, then cooks it.
It was a recipe with merits that were overshadowed by the uncouth way it was presented. It was the uncouth presentation that required mockery, and I'd do it again. Twice on sunday.
3/4 cup buttermilk
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lb chicken fryer or broiler
1 cup flour
1 1/2 cup vegetable oil
Combine buttermilk, salt and pepper; stir well. Skin cut up chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken. Discard buttermilk.
Dredge chicken in flour, coating well. Cook at 350F. in oil until browned, turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.
Makes perfect sense to me. The OP was posting a thread about FRYING chicken in a BAKING newsgroup (big difference between frying and baking, y'know) and Eric was just giving the OP a hard time.
Validating absurdity proves nothing but belittling a contributor. Maybe it was their first time posting here?....we all have to experience it once.
Ever hear of cross posting.....and I bet you have NEVER made an error. If a subject line doesn't interest you...why can't you just skip it. Easy to make fun of someone else. Did it make you feel better?
And now back to chicken.....
@@@@@ Now You're Cooking! Export Format
Baked Chicken Breasts W/ Honey Mustard Sauce
main dish, poultry
1 cup rice
2 1/2 cup chicken stock
3 chicken breasts
1 cup plain yogurt
1/2 cup honey
1/3 cup dijon mustard
2 tablespoon dark brown sugar
1 tablespoon soy sauce
Heat oven to 375F. with rack in center position.
Spray a 2-quart casserole with Pam. Pour rice over bottom of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels. Remove chicken skin if desired. Layer the chicken over the rice.
Combine remaining ingredients, mix well, and spread over the chicken. Cover loosely with foil and bake 40-50 minutes. Remove the foil and continue baking 10 minutes more.
If you go to google and look at this guy's other posts, it becomes obvious that he's just an embittered kook who wanders from newsgroup to newsgroup making sure everybody knows that they are wrong and inferior.
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.