MeatBasics 101  
MeatBasics 101
 
 
Home Page for Meat Basics
Meat Courses
Meat Resources Links
Site Map for Meat Basics
Contact Meat Basics
About Us
Meat Books
 
 

  How to Fry Chicken

Fry Tasty Chicken with Grandma's Fried Chicken Recipe

Fried ChickenWhen grandma poured a pot of almost boiling water in a bucket under the elm tree in the backyard, picked up her hatchet and went toward the chicken coop, it meant two things: 1) I was going to help her pluck its feathers after it was dipped in the bucket of almost boiling water, and 2) we were having Fried Chicken for dinner!

Today I just buy them, not as good, certainly, but still a gourmet treat!

Chicken can be over-cooked, especially the breast, which is more often dried out than not in the frying of it.

Moist, Tender and Well Done

Sometimes I buy and cut up a whole fryer, sometimes I buy nothing but boneless, skinless breasts for frying. It’s always moist and tender.

1) Cut off any excess fat and excess skin.
2) In a large pot or bowl, add ½ cup of Kosher salt to 1 ½ cups water and stir to dissolve.
3) Place the chicken parts in the water and refrigerate for 8-10 hours, or overnight.
4) Rinse the chicken part under running water.
5) Mix 2 teaspoons of ground black pepper and 1 cup All Purpose flour in a large plastic bag while the chicken parts are still wet, add 2 or 3 pieces at a time and shake to thoroughly coat each piece.
6) Coarsely crush 2 sleeves of saltine crackers with a rolling pin.
7) Place the crumbs into a shallow pan or large plate, and sprinkle with your favorite dry seasonings: basil, oregano, garlic powder and onion powder are my favorites. Add 1 to 2 teaspoons of each and mix them all well into the crumbs. (You don’t have to add any seasonings at all, or you may prefer some other seasonings-suit yourself.)
8) With a fork, in a shallow pan or plate, beat 2 eggs with ¼ cup of water.
9) Dip the floured chicken parts one at a time into the egg wash. The floured chicken will now adhere the egg wash to the chicken parts.
10) Dredge the parts, 2 or 3 at a time, in the saltine crumbs and place the breaded pieces on a large plate. No need to have space between them, as they won’t stick together. You can even stack 2 or 3 layers on top of each other, and refrigerate for at least an hour, or even the day before you intend to fry them.
11) Using a thermometer in a deep heavy pot, heat corn oil to 375 F.
12) Place 2 or 3 pieces at a time in the heated oil, being careful not to splash the oil.
13) When the pieces are browned, place them on a cooling rack, with space between each piece that you’ve placed inside a shallow sided baking sheet.
14) Place the chicken in a pre-heated 350 F. oven for 45 minutes.

Let the chicken cool for a few minutes, and enjoy!


 

 

 

 

Course Contents:
CourseOutline
 
Beef Secrets Straight From the Butcher by Lee O'Hara of Meatbasics101.com

BEEF SECRETS straight from the BUTCHER

... is a must for any kitchen and makes a great gift!

Price: $19.95 + FREE shipping.

Or send a check or money order payable to
Precision Wordage for $19.95.
Mail to:

Precision Wordage Press
PO Box 94536
Pasadena, CA 91109-4536



[ Home][ About Us][ Contact][ Meat Basics Course List][ Homemade Ground Beef Course][ Ground Beef, Steps 1-3][ Ground Beef, Steps 4-7][ Casings for Homemade Sausage][ Homemade Sausage Recipe][ Homemade Sausage, Steps 1-5][ Homemade Sausage, Steps 6-10][ Choosing a Meat Grinder][ Meat Grinder Assembly, Part 1][ Meat Grinder Assembly, Part 2][ Taking Apart the Meat Grinder][ Freezing Meat Without Freezer Burn][Learn to Cook][Slow Cooking][Tips on Grilling and Barbecuing][How to Fry Chicken][ Links][ Site Map][ Beef Secrets Straight From the Butcher][ Beef Secrets, Table of Contents][ Beef Secrets, Index][ Beef Secrets, Back Cover]

MeatBasics101.com
Copyright © 2007-2010 MeatBasics101.com  |  All Rights Reserved  | Webmaster |  Disclaimer   |  Privacy Policy