Fried Chicken

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Show quoted text -

Quoted message said:

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

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

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Have you tried the "Chester Fried Chicken" (CFC)? It's usually
available in grocery stores at the fresh deli case. That CFC is sooooo
way much better than KFC too, IMNSHO! Just an idea.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Show quoted text -

Quoted message said:

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

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

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Have you tried the "Chester Fried Chicken" (CFC)? It's usually
available in grocery stores at the fresh deli case. That CFC is sooooo
way much better than KFC too, IMNSHO! Just an idea.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh?

<snipped for space>

Please wish your SO Many Happy Returns from me!

<snipped rec for space>

Heh. I have some chicken pieces in the freezer that will do just fine
for this.... thanks for reposting it and thanks to Wayne too.

BTW, Michael - did you get my email? I used the same one I used last
time, but that was a while back...

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh?

<snipped for space>

Please wish your SO Many Happy Returns from me!

<snipped rec for space>

Heh. I have some chicken pieces in the freezer that will do just fine
for this.... thanks for reposting it and thanks to Wayne too.

BTW, Michael - did you get my email? I used the same one I used last
time, but that was a while back...

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him
what he wanted for his birthday dinner. So he replies, "fried
chicken". I'm like, huh? I was expecting the usual "grilled steak
and salmon" response. Sheesh... I do NOT feel like making fried
chicken today. I wonder if Hodak's does carry out. Nah... that won't
work. He'll notice the kitchen isn't totally messed up with seasoned
flour, oil etc. I haven't made fried chicken in a long time. Well,
here is the method I'll be using. It was posted by Wayne Boatwright
in rfc years ago. I've used the method before and it works. With the
chicken will come fresh mashed and peas with house made gravy. I'm
buying his birthday cake. I hope he chokes on the chicken (just
kidding).

(snipped recipe, which I have in my archives)

I have one of those Lodge cast iron Chicken Fryers (comes with a lid) which
would be perfect for this! I haven't fried chicken for years but I just
might have to do it again. I don't know why I bought the darned thing but
hey, since I have it... 😉

Jill

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Show quoted text -

Quoted message said:

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

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

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Oh kwitcherbitchin and tie on the apron already and get to work. I envy you
the ability to fry chicken. That whirling sound is the sound of all my
southern aunties when I state I am probably one of very few GRITS (Girls
Raised In The South) that cannot make fried chicken or biscuits that are fit
to eat.I can cook most anything else, but fried chicken still stumps me.
-ginny

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

Quoted message said:

Oh kwitcherbitchin and tie on the apron already and get to work. I envy
you the ability to fry chicken. That whirling sound is the sound of all
my southern aunties when I state I am probably one of very few GRITS
(Girls Raised In The South) that cannot make fried chicken or biscuits
that are fit to eat.I can cook most anything else, but fried chicken still
stumps me.
-ginny

Ginny, I consider myself a GRITS, as you say. I 'can' make biscuits, but
can't remember when I did last. But fried chicken is not one of those
things that I make successfully either. I have two chicken in the freezer
that probably have been there waaayyy too long, that I will try Wayne's
recipe for breading, hoping that will help -- but I'd better get to thinking
about it before the snow flies, because I will not fry chicken in the
kitchen. It will have to be done outside.

Dee Dee

Virginia Tadrzynski said:

"Michael "Dog3"" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Quoted message said:

Show quoted text -

Quoted message said:

Quoted message said:

Wayne Boatwright <[email hidden]> deliciously
posted innews:[email hidden]:

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

Wayne

Quoted message said:

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

Quoted message said:

to email: dog3 at charter dot net

Oh kwitcherbitchin and tie on the apron already and get to work. I envy you
the ability to fry chicken. That whirling sound is the sound of all my
southern aunties when I state I am probably one of very few GRITS (Girls
Raised In The South) that cannot make fried chicken or biscuits that are fit
to eat.I can cook most anything else, but fried chicken still stumps me.
-ginny- Hide quoted text -

- Show quoted text -

I feel your pain. Mine never lives up to what my grandma could do.
Hers was perfection - I think her coating was just seasoned flour. I
wouldn't ever put cornmeal in the coating - that type of coating
belongs on fish. ;-) I think double-dipping and air-drying the dipped
pieces a little before frying is the key.

As to pans - I would never put a lid on fried chicken - even if you
uncover it for the last few minutes, it won't crisp up again, at least
in my experience.

N.

i "shake and bake" at 425 degrees in my oven, with olive oil.
turning the chicken just once.

my shake and bake?
whole wheat flour, salt, pepper and paprika, tossed in a plastic bag, along
with clean wet chicken parts.

The message <[email hidden]>
from "Dee Dee" <[email hidden]> contains these words:

Quoted message said:

I will not fry chicken in the
kitchen. It will have to be done outside.

<whispers> why?

Janet

The message <[email hidden]>
from "Dee Dee" <[email hidden]> contains these words:

Quoted message said:

I will not fry chicken in the
kitchen. It will have to be done outside.

<whispers> why?

Janet

readandpostrosie said:

i "shake and bake" at 425 degrees in my oven, with olive oil.
turning the chicken just once.

my shake and bake?
whole wheat flour, salt, pepper and paprika, tossed in a plastic bag, along
with clean wet chicken parts.

I do something similar for oven fried chicken. I dredge the chicken in
seasoned flour, then dip the pieces in an egg wash and then toss them in a
back with bread crumbs seasoned with salt and pepper, paprika, a little
garlic powder, chopped parsley and sometimes some oregano. Smear some olive
oil on a pan, add chicken, drizzle with olive oil and bake at 425 for 20
minute, turn and cook another 20-25 minutes.

I sometimes make a variation of that with orange. Dredge in seasoned flour,
then into egg wash made with beaten egg and orange juice concentrate. Add
some grated orange rind to the bread crumbs and use butter melted instead
of olive oil.

Dave Smith said:

readandpostrosie said:

i "shake and bake" at 425 degrees in my oven, with olive oil.
turning the chicken just once.

my shake and bake?
whole wheat flour, salt, pepper and paprika, tossed in a plastic bag, along
with clean wet chicken parts.

I do something similar for oven fried chicken. I dredge the chicken in
seasoned flour, then dip the pieces in an egg wash and then toss them in a
back with bread crumbs seasoned with salt and pepper, paprika, a little
garlic powder, chopped parsley and sometimes some oregano. Smear some olive
oil on a pan, add chicken, drizzle with olive oil and bake at 425 for 20
minute, turn and cook another 20-25 minutes.

I sometimes make a variation of that with orange. Dredge in seasoned flour,
then into egg wash made with beaten egg and orange juice concentrate. Add
some grated orange rind to the bread crumbs and use butter melted instead
of olive oil.

Adding the orange juice and zest sounds really good! I bet it'd work
well with lemons too.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky said:

Quoted message said:

I sometimes make a variation of that with orange. Dredge in seasoned flour,
then into egg wash made with beaten egg and orange juice concentrate. Add
some grated orange rind to the bread crumbs and use butter melted instead
of olive oil.

Adding the orange juice and zest sounds really good! I bet it'd work
well with lemons too.

Hmmm.... lemon? It probably would. The orange always goes over very well
here.

52 IS A PRETTY OLD SO. WHAT IS A (SO.},? GO BY SOME FRYED CHICKENS AND
THROW AWAY THE CHICKEN BOX AND PLASTIC FORKS AND NIFES. THEN DUST THE STOVE
WITH FLOUR AND GET A TIRED LOOK ON? ONLY FATTY CAN OUTFRY THE KERNELS
CHICKENS.

FATTY

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Show quoted text -

Quoted message said:

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

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

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

52 IS A PRETTY OLD SO. WHAT IS A (SO.},? GO BY SOME FRYED CHICKENS AND
THROW AWAY THE CHICKEN BOX AND PLASTIC FORKS AND NIFES. THEN DUST THE STOVE
WITH FLOUR AND GET A TIRED LOOK ON? ONLY FATTY CAN OUTFRY THE KERNELS
CHICKENS.

FATTY

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him what
he wanted for his birthday dinner. So he replies, "fried chicken". I'm
like, huh? I was expecting the usual "grilled steak and salmon" response.
Sheesh... I do NOT feel like making fried chicken today. I wonder if
Hodak's does carry out. Nah... that won't work. He'll notice the kitchen
isn't totally messed up with seasoned flour, oil etc. I haven't made
fried chicken in a long time. Well, here is the method I'll be using. It
was posted by Wayne Boatwright in rfc years ago. I've used the method
before and it works. With the chicken will come fresh mashed and peas
with house made gravy. I'm buying his birthday cake. I hope he chokes
on the chicken (just kidding).

Show quoted text -

Quoted message said:

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

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

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Michael 'Dog3 said:

My irritating SO is 52 today. Yep. We be gettin' old. I asked him
what he wanted for his birthday dinner. So he replies, "fried
chicken". I'm like, huh? I was expecting the usual "grilled steak
and salmon" response. Sheesh... I do NOT feel like making fried
chicken today. I wonder if Hodak's does carry out. Nah... that won't
work. He'll notice the kitchen isn't totally messed up with seasoned
flour, oil etc.

Come on, Michael! You can toss a little flour around, get some on your face
and clothes. Spritz some oil on the stove. Get creative LOL

Jill

On Oct 16, 12:04 pm, Janet Baraclough <[email hidden]>

Quoted message said:

The message <[email hidden]>
from "Dee Dee" <[email hidden]> contains these words:

Quoted message said:

I will not fry chicken in the
kitchen. It will have to be done outside.

<whispers> why?

On those rare occasions when I deep fry, I also do it outside. Saves
getting the smell of oil all over the house and having vaporized oil
settle all over the kitchen.

Small house. No ventilation in the kitchen. Convenient outdoor
cooking
facilities, however. Nice stable place to plug in the Fry Daddy and
everything.

However, I never fry often enough to get good at it, so I am
disappointed by
the results and rarely fry. I leave it up to restaurants.

Cindy Hamilton

On Oct 16, 12:04 pm, Janet Baraclough <[email hidden]>

Quoted message said:

The message <[email hidden]>
from "Dee Dee" <[email hidden]> contains these words:

Quoted message said:

I will not fry chicken in the
kitchen. It will have to be done outside.

<whispers> why?

On those rare occasions when I deep fry, I also do it outside. Saves
getting the smell of oil all over the house and having vaporized oil
settle all over the kitchen.

Small house. No ventilation in the kitchen. Convenient outdoor
cooking
facilities, however. Nice stable place to plug in the Fry Daddy and
everything.

However, I never fry often enough to get good at it, so I am
disappointed by
the results and rarely fry. I leave it up to restaurants.

Cindy Hamilton