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Originally Posted by Latrinka
(Post 7237334)
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!
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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.
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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. |
Originally Posted by NJ Quilter
(Post 7236784)
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.
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Ok, where is the chicken dinner today???
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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. |
I don't brine either!
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I think brining is a fad. Chicken has enough chemicals with the added salt water to chicken breasts.
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When Grandmom killed her own chickens, she would soak them in salt water to draw the blood out.
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