Breaded chicken???
06-30-2015, 10:39 PM
#21
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Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Originally Posted by Latrinka
Well good to know, thanks tessagin! I still make fried chicken occasionally (like maybe once or twice a year), usually cook mine like you except add a envelope of hidden valley ranch, yummy!
07-05-2015, 08:44 PM
#22
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Join Date: Dec 2010
Location: Monmouth, Oregon
Posts: 5,884
I rinse my chicken and pat dry with paper towels. I then dip the pieces in buttermilk and then flour. Fry in Crisco to brown. Then put in a large pot with cover in the oven to finish cooking. Took to a potluck and all that was left was bones!!! This is very messy and time consuming so I only do this for a large family reunion.
07-05-2015, 11:00 PM
#23
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Join Date: Jun 2008
Location: Utah
Posts: 8,845
It seems we're all in the habit of washing our chicken before cooking. What do you think of the latest USDA recommendation? - - - - -
Question: Are you supposed to rinse raw chicken before cooking it?
Answer: No — in fact, it's not a good idea at all.
The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. The problem is that when you rinse raw chicken, you’re allowing the bacteria that is present on the surface of the poultry to spread to everything else that’s nearby — including sink and counter surfaces, kitchen utensils and any other foods that might be within spattering range of the rinsing water.
And as the USDA also points out, any bacteria present on the chicken’s surface will be destroyed if you cook the poultry properly and thoroughly.
Question: Are you supposed to rinse raw chicken before cooking it?
Answer: No — in fact, it's not a good idea at all.
The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. The problem is that when you rinse raw chicken, you’re allowing the bacteria that is present on the surface of the poultry to spread to everything else that’s nearby — including sink and counter surfaces, kitchen utensils and any other foods that might be within spattering range of the rinsing water.
And as the USDA also points out, any bacteria present on the chicken’s surface will be destroyed if you cook the poultry properly and thoroughly.
08-07-2015, 10:21 PM
#24
Super Member
Join Date: Dec 2010
Location: Monmouth, Oregon
Posts: 5,884
Originally Posted by NJ Quilter
I always wash/rinse chicken before doing anything with it. Run it under warm/hot water and then go about any breading; seasoning; etc. before cooking. I've never used a brine before either - particularly for chicken. Only other think I would have done is probably use melted butter to help the breading stick. Some folks use milk for that purpose as well.
08-08-2015, 12:16 PM
#26
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Join Date: Nov 2014
Location: Dakotas
Posts: 2,977
Brining for several hours in salt water is a good idea, I think. I buy all our meat from little neighborhood store where it's sold from the meat case and a meat man wraps it for me. BIL recommended this store to me and he worked in meat industry for years.
When our family was home, they liked chicken pieces dipped in a stick of melted margarine or butter, then rolled in crushed saltine crackers, place on foil lined cookie sheet with sides. Bake 350-375 until brown and starting to be crispy or all crispy.
When our family was home, they liked chicken pieces dipped in a stick of melted margarine or butter, then rolled in crushed saltine crackers, place on foil lined cookie sheet with sides. Bake 350-375 until brown and starting to be crispy or all crispy.
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