OT: Jacqueline's fried chicken

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Curiosity is killing me!!!!  Did the recipe work? and did your dad enjoy it?

I guess I'm one of those people Leslie said was born with the special
talent. I have been able to fry chicken since I was a teenager. But,
that recipe looked interesting!!

Thanks.
--
Tricia in TX
http://photos.yahoo.com/momiixii

Re: OT: Jacqueline's fried chicken
A&T wrote:
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I have a recipe I could dig out that, in reality, isn't FRIED, but DH,
who *loves* fried chicken swears that it is.  It's actually called
"Oven-fried chicken".  It's not my recipe, but one I found in one of the
many cookbooks I seem to acquire but seldom use.

Let me know if you want it....

Larisa

Re: OT: Jacqueline's fried chicken
Larisa,  

Get your taxes done and all the work you have to do then dig out the
recipe for me.  I need the healthier variety of things due to my
diabetes and weight, he is in fine shape other than memory and can eat
anything, if I can fool him it would be much better for me, but I can
wait.  

I appreciate you offering to do this.  I have tried a few I have found
on the net but so far none have worked as well, I did find a fish
recipe that if he doesn't see me cooking it he thinks is fried.  

Thanks in advance,

Jacqueline in KY

On Sat, 06 Jan 2007 18:59:34 -0500, offkilterquilter

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Re: OT: Jacqueline's fried chicken
Jacqueline,

Taxes gave me a headache, but I got the tuition stuff figured out and
sent priority mail to DHs advisor, so that is one thing off the list.
Of course, one thing off means room for one new thing - like a budget
for this year!!!  ARGH

I said I would be reading but not responding much, but this thread
caught my eye....recipe will appear in a separate message so that
everyone can get it.

Larisa, with a head swimming with numbers that don't make any sense

Jacqueline in KY wrote:
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Re: OT: Jacqueline's fried chicken
On Sat, 06 Jan 2007 20:08:39 -0500, Jacqueline in KY <quilter  at
mountain-breeze dot com> wrote:

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Could you send me that fish recipe?
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

Re: OT: Jacqueline's crispy fish was Jacqueline's fried chicken
Debra,  No problem at all.  The note at the bottom is from the author
of the recipe, I admit I have only used tilapia.  I also think that
instead of making the milk mixture you could use buttermilk and just
add some brown mustard.


Yummy Crispy Baked Fish

 1       lb  fish fillets
Milk    mixture
1/4     cup milk
1/2     teaspoon vinegar
1     tablespoon brown mustard
Breading
1/2     cup cornmeal
1     teaspoon salt
1     teaspoon onion powder
1     teaspoon garlic powder
1     teaspoon paprika
1/2     teaspoon thyme
1/2     teaspoon pepper
1/2     teaspoon cayenne pepper, adjust to your taste
Garnish
    lemon wedges



   1. Mix milk, vinegar and mustard and let set for 15 minutes. This
will make a mustardy, buttermilky dressing to coat the fish.
   2. In a separate bowl mix cornmeal with all the seasonings.
   3. Dip fish fillets in the milk mixture and then in the cornbread
mixture.
   4. Spray broiling pan with cooking spray or brush with a little
olive oil.
   5. Place fillets on prepared pan and place pan under broiler 4
inches from heat.
   6. Broil for 4 minutes per side or until fish flakes easily with a
fork.
   7. Serve with lemon wedges if desired.

Makes 4 servings
This is the note on the recipe and it is from Mama's Kitchen on Zaar
Easy and healthier way to get crispy tasty fish. I have used catfish,
tilapia and perch with great results. Don't be scared by the number of
ingredients- it is mostly spices and herbs.

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Re: OT: Jacqueline's crispy fish was Jacqueline's fried chicken
On Sun, 07 Jan 2007 22:49:23 -0500, Jacqueline in KY <quilter  at
mountain-breeze dot com> wrote:

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Sounds yummy!  Thanks!
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

Re: OT: Jacqueline's fried chicken
Yes please!!!

--
Sharon from Melbourne Australia (Queen of Down Under)
http://www.geocities.com/shazrules/craft.html (takes awhile to load)
We've slightly trimmed the long signature. Click to see the full one.
Re: OT: Jacqueline's fried chicken
Have not fried it yet, he went out today and spent the entire day out
wondering around and when he got home it was too late to fry chicken
so we had sandwiches, so now it is on the menu for Monday.  

He does this a lot so I never know what time to have dinner ready.
Just drives me insane but I am glad that he is still able to get out
and find his way home.  I don't fuss at him because he has been really
depressed lately says he misses Mother, she has been gone almost 2
years now, but I don't think he will ever be use to it.

Jacqueline in KY


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Re: OT: Jacqueline's fried chicken
I just got up from the table, my dad is still eating and he loved my
fried chicken and so did I.  Difference, from normal, I used Crisco
shortening rather than liquid and fried in a cast iron skillet.  OK I
change some of the spices around too, but those were the main
differences.  Dad did keep telling me I was frying that chicken too
high and fast and I kept telling him to play on his computer, that I
had asked people and also read at least a 100 recipes and I knew what
I was doing.  He finally said OK I will shut up but when it doesn't
turn out remember what you did.  Well I hope to remember because it
DID and he even said so it did do fine.

Jacqueline in KY who is so happy she fried chicken that her Dad liked.





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Re: OT: Jacqueline's fried chicken
On Wed, 10 Jan 2007 17:46:08 -0500, Jacqueline in KY <quilter  at
mountain-breeze dot com> wrote:

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I am so happy for you.  
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

Re: OT: Jacqueline's fried chicken
Debra,

Thanks bunches, I was so happy it turned out now if my rotary cutting
does as well I will be flying high in the sky.  :)

Jacqueline in KY


wrote:

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Re: OT: Jacqueline's fried chicken
Good for you! Which recipe did you finally use?

--Heidi

Plattsburgh (UPstate) NY

http://community.webshots.com/user/rabbit2b

===



Jacqueline in KY wrote:
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Re: OT: Jacqueline's fried chicken
I used the Alton Brown recipe this time, but don't think I want use
others.  I still have to perfect it.  

Jacqueline in KY



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Re: OT: Jacqueline's fried chicken
Seeing as I am in Australia can you post the full recipe here so I can try
it.
Thanks



"Jacqueline in KY" <quilter at mountain-breeze dot com> wrote in message
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--
Posted via a free Usenet account from http://www.teranews.com


Re: OT: Jacqueline's fried chicken

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Here's the entire recipe and I will be making this one again, but I
will also try others.  I put in post don't think I want try another
should have been won't.  


Fried Chicken
Recipe courtesy Alton Brown
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with
buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the
side of a 12-inch cast iron skillet or heavy fry pan. Once shortening
liquefies raise heat to 325 degrees F. Do not allow oil to go over 325
degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and
cayenne pepper. Liberally season chicken with this mixture. Dredge
chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center,
and breast and legs around the edge of the pan. The oil should come
half way up the pan. Cook chicken until golden brown on each side,
approximately 10 to 12 minutes per side. More importantly, the
internal temperature should be right around 180 degrees. (Be careful
to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting
chicken directly on paper towels or brown paper bags. If you need to
hold the chicken before serving, cover loosely with foil but avoid
holding in a warm oven, especially if it's a gas oven.

        
Recipe Summary
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 3 to 4 servings
User Rating:    5 Stars

Re: OT: Jacqueline's fried chicken
Thanks, J. This seems very similar to
that of my late MIL. She made fantastic
Fried Chicken. PAT

Jacqueline in KY wrote:

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Re: OT: Jacqueline's fried chicken
Pat,

Debra in VA should be credited for finding the recipe she sent me the
link.


Jacqueline in KY

On Fri, 12 Jan 2007 16:41:37 -0500, Pat in Virginia

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