Breaded chicken???
 

I just breaded a family pack of drum sticks, yuck. Seems there was a lot of blood on the ends. I did buy (first time) the chicken from Walmart. It was for a pot luck, otherwise I'd never buy such a large amount. What step did I miss, a friend told me I was supposed to brine it. I only ever bread chicken once every few years, I've never ever used brine.

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.

I don't brine either. Just rinse chicken, put flour, salt, pepper in plastic bag shake good take out put in skillet that has hot grease and fry.

If there is a lot of blood you can soak in salt water to draw out the blood. Not normally a problem with chicken. Some people soak in buttermilk. I didn't care for that when I tried it. I like to season with Season All and Hickory Smoke seasoning on fried chicken.

I always rinse off chicken before doing anything with it. As far as breading- salt and peppered flour in a ziplock, shake off excess, dip in beaten egg, then roll in seasoned breadcrumbs, and skillet fry...I do that more than " just a few times a yr.". Actually this is my go-to for any breaded.....meat or veggie......my new found wow that's good----breaded pickle slices!

I don't buy any meat or poultry from Walmart anymore...it was tasteless. Strange, but I love Sam's meat/poultry and I know it is the same company.

I don't fry chicken. If DH wants it, he usually picks it up after work. I usually bake it on a rack in the oven. No matter where I get it I have to wash it off. I pat it dry and put a little pressure on it to eliminate any old blood. I put a little veggie or canola oil in my hands (just a dab) run my hands all over the chicken pieces and pat any excess off with paper towel. really doesn't take long. Then roll in seasoned bread crumbs and parmesan cheese and bake about 400 degrees for 30 minutes. Serve up salad or roasted veggies and done. Veggies can go into same oven for last 15 minutes.

May seem like dumb question, but what in the world is brine? Is it a thing you put on the chicken or a process done to the chicken? LOL! Never heard of it.

Brine is a mixture of salts an vinegars herbs and water. Different recipes for different meats. You clean up the meat then put it into the brine mixture usually over night. Works like a marinate. May be other opinions but that is how I've done it.

Tessagin, we don't fry chicken anymore either. It must be over 25 years since I have fried chicken in the house. The smell of any fried food just drives me crazy, even bacon! When my DH fries bacon I open windows and doors even if it is cold outside. I like to eat fried food - just can't handle the smell, so if we want it, it has to come from somewhere else.

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!

Our newest favorite coating for pan or oven fried is instant mashed potatoes!! So easy and so good! Mix one egg with 2 tablespoons of milk and mix well. Use double the amount for a larger amount of meat. Dip in liquid, shake off then lay in seasoned mashed potatoes (they come that way usually) pat, turn over and pat in potatoes again. You could also put the potatoe flakes in a bag and shake with the meat.
This is especially delicious on fish.

I don't care for the smell too much either and frying can be messy. My husband loves bacon so he has started buying the precooked bacon. Seems happy with it.

I don't fry bacon...put in the microwave...just shy of a minute per slice....use one of those bacon things so dripping are below bacon..no mess....

You do not have to brine chicken to fry it. I was frying chicken at age 10 but don't do it much anymore. We washed it, dried it and then dipped it in flour, dipped it in an egg mixture and then back into the flour mixture before dropping it in hot oil or Crisco. We seasoned the flour with salt and pepper and paprika. Yummy.

I just rinse and pat dry the chicken pieces and fry them with no coating. It tastes so good, I don't need anyhting else on it. Next time one of you fries chicken, take a piece and fry it just as it is. You will be amazed. My family loves it this way and no extra calories or carbs.

I don't pan fried chicken anymore. I make oven fried chicken. Wash chicken under running water. Salt and Pepper it. Put some Bisquik in a plastic bag. Add chicken and shake. Place on foil lined baking sheet sprayed with butter favored Pam or any other baking spray. Then spray the top of the chicken w/ Pam. Bake in 450 degree oven until done. I usually turn it about half way through cooking. Less grease when oven fried.

we fry fish with cornmeal and potato flakes shake in a bag some times with cracker crumbs or flour just make sure same amount potao flakes.the flakes seem to mpt hold greese old firehouse receipt

Same here! I bought steaks one time at Walmart and the texture was so strange, along with the taste, I had to throw them out. Sam's has a butcher cutting the meat and they don't "add" anything to it.

I always soak my chicken in salt water for about 15 min. before frying it...

I have used pwdered Italian dressing mixed into the flour. Unique taste.

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.

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.

I do the same except I use buttermilk to make the flour mixture stick!!! Never any leftovers when I make fried or baked chicken this way!!

Ok, where is the chicken dinner today???

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!

I think brining is a fad. Chicken has enough chemicals with the added salt water to chicken breasts.

When Grandmom killed her own chickens, she would soak them in salt water to draw the blood out.