Text 6541, 68 rader
Skriven 2013-02-17 18:58:20 av Nick Kill (1:261/38)
Ärende: Fidonews Vol 30 no 07 Page: 4
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                         C O L U M N S
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    Fried Chicken
    By Janis Kracht, 1:261/38, janis@filegate.net

    3 1/2 lb. chicken, cut into parts
    milk to cover
    3 drops tabasco sauce
    1 cup flour
    1 teaspoon salt
    1/2 teaspoon pepper
    [optional: 1 egg beaten, added with the milk]
    Oil for frying

    Disjoint the chicken, and cut the parts up along the joints
    at legs, and thighs, and wings.  Cut the final wing tip off
    the chicken wings and reserve for soup, etc.  Cut the
    breast in half along the breast bone, and cut each in half
    again if the breast is very large.

    Place the chicken parts in a bowl, and just cover with milk.
    Add tobasco or hot sauce and turn pieces to distribute.

    If you are using the beaten egg, add it when you add the milk
    and mix well.

    Cover the bowl with plastic wrap and refridgerate for 1
    hour.  Turn pieces once or twice.

    Place flour on clean plate and season with salt and pepper,
    mixing well.

    Remove the chicken pieces from the milk and dredge with the
    seasoned flour, completely coating each piece.  Shake off excess
    flour and place the floured chicken on a clean plate.

    Heat about 2 cups oil a large cast iron chicken fryer, or
    heavy deep 10" skillet over high heat.  Using tongs,
    carefully place the dark meat in the hot oil skin side down
    for 5 minutes, turning and frying for 5 minutes more.

    Lower the heat to medium high and continue cooking the dark
    meat pieces until golden brown all over with an internal
    temperature of 160F.  Drain on a paper towel covered plate.

    Repeat with white meat pieces, which will cook faster than
    the dark meat.

    Be careful with the hot oil, and make sure you keep the
    paper toweled plate well away from where you are frying the
    chicken.





    FIDONEWS  Vol 30 No 07       Page  4         February 18, 2013


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