GAlady
Well-known Member
- Location
- Georgia USA
National Fried Chicken Day - July 6th
- Thread starter GAlady
- Start date
GAlady
Well-known Member
- Location
- Georgia USA
moviequeen1
SF VIP
- Location
- Buffalo,NY
I loved eating fried chicken as a kid, especially Swanson's chicken TV dinner{no longer eat it, tastes different}
I also liked KFC's chicken YUM
I also liked KFC's chicken YUM
Lilac
Well-known Member
- Location
- Flyover Country
One of the best comfort foods around! The one restaurant that did traditional fried chicken closed several years ago. It was listed on the menu that it was a 30 minute wait & well worth it. 
Lilac
Well-known Member
- Location
- Flyover Country
Lilac
Well-known Member
- Location
- Flyover Country
Nashville-style Hot Chicken
The hot sauce with the buttermilk-egg mixture doesn't make it hot, but adds flavor. I do cut the cayenne way back for myself mixed in the oil, but kept it hot in a second oil batch for my husband.
https://www.bonappetit.com/recipe/nashville-style-hot-chicken
The hot sauce with the buttermilk-egg mixture doesn't make it hot, but adds flavor. I do cut the cayenne way back for myself mixed in the oil, but kept it hot in a second oil batch for my husband.
https://www.bonappetit.com/recipe/nashville-style-hot-chicken
Paladin1950
Still love 50's & 60's music!
- Location
- Mohawk Valley, NY
This is one day that I can celebrate almost every day of the year!
Lilac
Well-known Member
- Location
- Flyover Country
For those who like fried chicken, but not cooking it in a lot of oil, here is a recipe for in the oven. Been making this one for years.
Recipe: Amish Oven Fried Chicken (Cooking from Quilt Country) Date: 1996
1/3 cup olive oil
1/3 cup butter (2/3 stick)
1/2 cup flour
1/2 cup seasoned bread crumbs
1/3 cup yellow cornmeal
1 1/2 tsp. garlic salt
1 1/2 tsp. paprika
1 1/2 tsp. ground sage or marjoram
1 tsp. salt
1 tsp. black pepper
4 lbs. chicken pieces (about 14 pieces *see note)
Combine oil and butter in a shallow cooking pan (jelly roll pan is perfect) and place in an oven set to 375Ā° F to melt. After melted, pull out of oven and set on top of stove.
Combine flour, bread crumbs, cornmeal and seasonings in a bag. Roll chicken pieces in oil/butter on pan and then drop in bag and shake to coat. Place on dish or wax paper until all is breaded.
Place the breaded chicken skin side up on the cooking pan with the remaining oil/butter on it. If it looks "dry", add a little more oil. Bake 50 to 60 minutes until top crust begins to turn golden brown & chicken is 165Ā° F.
GRAVY: Scrape the dripping along with oil (you will need at least 4 to 5 Tablespoons) from the baking sheet into a frying pan. Add enough flour to equal the amount of oil from the drippings to make a roux and cook over medium heat to cook the flour until light brown and thick. Whisk in several cups of milk (depends on how thick you want it) to make a gravy and cook to thicken again.
*NOTE: Cut the chicken breasts in half. This will allow the pieces to cook evenly. One whole chicken weighing about 4 pounds cut up will give you the following: 2 legs, 2 thighs, 2 wings, 2 breasts cut into 4 pieces total). Just buy more parts if you want more.
Also, it may seem like a lot of salt, but your not using it all since it's only in the breading that is used for coating.
Recipe: Amish Oven Fried Chicken (Cooking from Quilt Country) Date: 1996
1/3 cup olive oil
1/3 cup butter (2/3 stick)
1/2 cup flour
1/2 cup seasoned bread crumbs
1/3 cup yellow cornmeal
1 1/2 tsp. garlic salt
1 1/2 tsp. paprika
1 1/2 tsp. ground sage or marjoram
1 tsp. salt
1 tsp. black pepper
4 lbs. chicken pieces (about 14 pieces *see note)
Combine oil and butter in a shallow cooking pan (jelly roll pan is perfect) and place in an oven set to 375Ā° F to melt. After melted, pull out of oven and set on top of stove.
Combine flour, bread crumbs, cornmeal and seasonings in a bag. Roll chicken pieces in oil/butter on pan and then drop in bag and shake to coat. Place on dish or wax paper until all is breaded.
Place the breaded chicken skin side up on the cooking pan with the remaining oil/butter on it. If it looks "dry", add a little more oil. Bake 50 to 60 minutes until top crust begins to turn golden brown & chicken is 165Ā° F.
GRAVY: Scrape the dripping along with oil (you will need at least 4 to 5 Tablespoons) from the baking sheet into a frying pan. Add enough flour to equal the amount of oil from the drippings to make a roux and cook over medium heat to cook the flour until light brown and thick. Whisk in several cups of milk (depends on how thick you want it) to make a gravy and cook to thicken again.
*NOTE: Cut the chicken breasts in half. This will allow the pieces to cook evenly. One whole chicken weighing about 4 pounds cut up will give you the following: 2 legs, 2 thighs, 2 wings, 2 breasts cut into 4 pieces total). Just buy more parts if you want more.
Also, it may seem like a lot of salt, but your not using it all since it's only in the breading that is used for coating.
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