Hi everybody! I'm Ms. Tioga!
This morning we are going to take a peek at our "Fried Chicken!"
We make fried chicken as we prepare a meal, because we like fresh fried chicken. Many fried
chicken recipes call for an egg dip, in order to make the breading stick to the chicken. We
feel that using an egg to make a dip for only one chicken breast, is a waste of a good egg!
We make our breading mixture in plastic bag, and store the breading in its plastic bag to keep
the mixture fresh. Our breading mixture consists of 2-3 cups of flour, seasoned with garlic
salt and regular salt. We add these two salts, and taste the breading mix. We find that we
are pretty much able to tell by tasting the breading mix, when the proper seasoning amount
has been added.
The chicken to be fried is washed in the sink, and the water is allowed to drip off. The wet
chicken is then placed in the breading mixture bag, and the bag is shaken to coat the chicken
with the breading.
The chicken is then removed from the bag, and placed in a pan with hot oil. The oil does not
have to be very deep, just enough so that the chicken is sitting in oil. Legs will have to be
rotated four times to fry all over. Sometimes thick breasts have to be fried on the edges
to make sure that the chicken is properly cooked. When frying an edge, the chicken leans
against the pan's side to stay upright.
We find that our breading sticks just fine to our chicken, when fried in this manner. No
egg dip required. By the way, we love to bread salmon with this same breading mix, and it
tastes soooooo great!
That's about all for "Fried Chicken!" everybody!
Until we meet again....
Bye for now,