OT: Jacqueline's fried chicken

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

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.

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

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,

Jacquel>A&T wrote:

Yes please!!!

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 swimm> Larisa,

Could you send me that fish recipe? Debra in VA See my quilts at

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.

Sounds yummy! Thanks! Debra in VA See my quilts at

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.

I am so happy for you. Debra in VA See my quilts at

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

Good for you! Which recipe did you finally use?

--Heidi

Plattsburgh (UPstate) NY

===

Jacquel> I just got up from the table, my dad is still eating and he loved my

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

Seeing as I am in Australia can you post the full recipe here so I can try it. Thanks

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

Pat,

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

Jacquel>Thanks, J. This seems very similar to