REC: Miguel's Fried Chicken

Oh pshaw, on Tue 13 Nov 2007 03:50:16p, Little Malice meant to say...

Quoted message said:

A few weeks ago, DH decided to make fried chicken for dinner. After he
got started, he found that we were out of flour (my bad). So he went
through the pantry and threw some things together. It was wonderful!
He made it again, from memory, last week and we all like it so much, I
wrote it down and wanted to share:

Miguel's Fried Chicken

1 C. plain bread crumbs
1/2 C. cracker meal
1/4 C. panko
4 T. flour
1 tsp. salt
Seasonings (He uses paprika, pepper, dried garlic)
Whole egg, beaten
Whole frying chicken, cut up

Mix first 5 ingredients, then season as desired. Dredge chicken
in egg wash, then in dry ingredients. Fry over medium-high heat
until crispy and browned. Finish in oven at 350 degrees F. for
45 minutes or until largest pieces just clear juice when pierced.

Jani, I'm a southern fried chicken fanatic, but this sounds really good. I
think I'll give it a try next time. Kudos to Miguel!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

Friction can be a drag sometimes.

One time on Usenet said:

Oh pshaw, on Tue 13 Nov 2007 03:50:16p, Little Malice meant to say...

Quoted message said:

A few weeks ago, DH decided to make fried chicken for dinner. After he
got started, he found that we were out of flour (my bad). So he went
through the pantry and threw some things together. It was wonderful!
He made it again, from memory, last week and we all like it so much, I
wrote it down and wanted to share:

Miguel's Fried Chicken

1 C. plain bread crumbs
1/2 C. cracker meal
1/4 C. panko
4 T. flour
1 tsp. salt
Seasonings (He uses paprika, pepper, dried garlic)
Whole egg, beaten
Whole frying chicken, cut up

Mix first 5 ingredients, then season as desired. Dredge chicken
in egg wash, then in dry ingredients. Fry over medium-high heat
until crispy and browned. Finish in oven at 350 degrees F. for
45 minutes or until largest pieces just clear juice when pierced.

Jani, I'm a southern fried chicken fanatic, but this sounds really good. I
think I'll give it a try next time. Kudos to Miguel!

<grin> I hope you like it -- and he says "thanks"... :-)

--
Jani in WA