Toddrod's Fried chicken

[toddrod]

So to treat myself before surgery tomorrow I decided to do up a batch of fried chicken. Here is how I do it now

1. Season chicken with a cajun type of seasoning. Tony's is too salty for me, I use a friend's version.
2. Dredge through plain flour
3. Dunk in a mixture of 4 beaten eggs and a 1/2 cup hot sauce. It will not be peppery, believe me.
4. Dredge through a mixture of half flour and half corn flour with a tbsp of baking soda added.
5. Fry it in a bath of hot oil at 350 degrees.

That is it and it is pretty good.

 

[oleheat]

Sounds like a good recipe for the camp- Thanks!




Good Luck with the surgery tomorrow, bro- hope you have a quick recovery!

 

[Scott.Thornton]

I'll try it with rabbit to see how it goes.

Sent from my DROID RAZR using Tapatalk 2

 

[cnodie1]

Noob question but how do you know the chicken is done?

 

[blitztech]

should be tough to the touch, and the breading should adhere well if you rub your finger across the chicken, the breading shouldn't be sliding off. I'd say 6 minutes for a strip, little longer for bigger pieces depending on if you're using new oil or not, the newer the oil the longer its going to take. if you cook it too long it'll be dried out.

 

[slinkyonrampage]

you can usually tell by how cooked the flour looks and by touch.

 

[N4sir]

Sounds pretty good! I'll have to give this one a try maybe this weekend.

 

[Skiney]

should be tough to the touch, and the breading should adhere well if you rub your finger across the chicken, the breading shouldn't be sliding off. I'd say 6 minutes for a strip, little longer for bigger pieces depending on if you're using new oil or not, the newer the oil the longer its going to take. if you cook it too long it'll be dried out.

All of the above methods sound reasonable for determining if the fried chicken is done howerer; a call to 225-278-6*** or simply PM and Skiney will come buy and taste several pieces to ASSURE you you have done a satisfactory job at frying your chicken:}

 

[CaptainMorgan]

buy a thermometer, the touch thing is fine, but you will get the best product from a temp. 165 for poultry. IF you pull it from the grease at the right temp it will guarentee its juicy and wonderful. Great recipe by the way, hot sauce mixed in with your milk/butter milk dredge is the way to go.

 

[Masonmedic]

Ive fried mine before using crunched up funyons or crunched up pork skins in the flour mix,pretty good