| My fried chicken |
[Aug. 25th, 2007|11:53 pm] |
Hmph. I'm no longer able to comment on Ginmar's journal (her privilege, I understand why) but I had carefully typed up my fried chicken recipie and I don't post on my journal often enough anyway.
In a ziplock gallon bag
I have no idea if the measurements are right - I just fling them in....
Flour -- (umm- I cook for four to six so measurements aren't entirely helpful but maybe a cup to 1 1/2 cups.)
Garlic salt - a lot - I put in a heaping tablespoon or more for a cup of flour.
Fine ground red pepper (cayenne) -- you should be able to see it is sprinkled on the flour, but be gentle, especially if it is fresh from the store. Maybe a half teaspoon.
Lawry's Seasoned Pepper - (this has bell pepper, red pepper, and black pepper - you can just use fresh ground pepper but this is better. Maybe a teaspoon.
Poultry seasoning - a teaspoon - heaping.
Celery salt or ground celery seed (not whole, it will burn) a teaspoon.
Now the tricky part. You have to have been cooking bacon and you cook it in part saved bacon grease and part canola oil. All bacon grease is more likely to burn, not mention being heart hostile. On the other hand, the bacon flavor is important. Proportions are between you and your frying pan. Serve with white rice.
This is also good on cubed chicken breasts, boneless, skinless. |
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| Comments: |
![[User Picture]](http://l-userpic.livejournal.com/44173740/80058) | From: ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) joii
2007-08-26 01:43 pm (UTC)
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Can you clarify the nature of this noncommentry?
Also, fried chicken bits *are* very tasty, but if what you really want is a nice high smoke point, try rice bran oil. My friend Emory swears by it; it has no flavor of its own, which means that you can drastically slant the proportions away from teh bacons, and still get that undertone.
...also also, I left you a message. It's kinda important.
see my journal for additional datas.
Well, then, I am in good company; I was long ago banned from commenting there. | |
