Laura
Puritan Board Junior
I succeeded in cutting up my first whole fryer yesterday and definitely plan to turn it into a weekly routine. I know some of you diehard southerners might think that "oven-fried" chicken is a joke, but that's what I did with the thighs and drumsticks last night, and my husband was uncharacteristically enthusiastic. For the sake of full disclosure, he is a Yankee, but I was just as impressed with how it turned out. Not as crisp as KFC or the like, but that was probably because I didn't let the pieces dry out after brining (30 minutes in a solution of 1/2 c. table salt and a half gallon of cold water, supposedly does wonders even to low-quality birds). I coated the pieces in mayo and rolled them around in some fresh breadcrumbs with a little seasoning (garlic, paprika, salt & pepper), then baked them on a wire rack set over a baking sheet for 40 minutes at 400 F. 'Twas succulent.
I need some variety in using the meat so we don't get tired of it (I hated chicken growing up because we only ever had it three or four different ways, all the time). Anyone care to share their favorite chicken recipes?
I need some variety in using the meat so we don't get tired of it (I hated chicken growing up because we only ever had it three or four different ways, all the time). Anyone care to share their favorite chicken recipes?