Food recipes
Fried Chicken
Fried Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw corn, sweet, white, raw salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-...
Fried Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
corn, sweet, white, raw
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, corn, peanut, and olive
Directions:
Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer.
Sprinkle chicken with pepper, turning so that chicken is coated on both sides.
Pack salt around chicken pieces.
Let stand at room temperature for 2-1/2 hours.
Rinse chicken in cold water and dry.
Clean baking dish and add chicken.
Pour milk over chicken.
Chill 2 hours.
Drain chicken.
Combine flour and cornmeal in pie pan or bowl.
Coat chicken with flour/cornmeal and arrange chicken in a single layer.
Refrigerate chicken for 4 hours (or longer).
Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375F.
Add chicken pieces, drumsticks first.
Fry drumsticks 4 minutes each side before adding remainder of chicken.
Continue frying for 15-20 minutes or until chicken is golden brown.
Drain chicken on paper towels.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
corn, sweet, white, raw
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, corn, peanut, and olive
Directions:
Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer.
Sprinkle chicken with pepper, turning so that chicken is coated on both sides.
Pack salt around chicken pieces.
Let stand at room temperature for 2-1/2 hours.
Rinse chicken in cold water and dry.
Clean baking dish and add chicken.
Pour milk over chicken.
Chill 2 hours.
Drain chicken.
Combine flour and cornmeal in pie pan or bowl.
Coat chicken with flour/cornmeal and arrange chicken in a single layer.
Refrigerate chicken for 4 hours (or longer).
Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375F.
Add chicken pieces, drumsticks first.
Fry drumsticks 4 minutes each side before adding remainder of chicken.
Continue frying for 15-20 minutes or until chicken is golden brown.
Drain chicken on paper towels.