Recipes

[dahliaclone]

There might be a thread for recipes so feel free to combine.

Looking for a standout, ******* awesome southern fried chicken (bone in) recipe. Buttermilk ideal but whatever you deem the best, let's see what you got. Thanks!

 

[baller21]

I do Know a secret family recipe but all I can tell you is it’s made with 11 herbs and spices and it’s Finger liCking good.

 

[SCNCY]

I’d also be interested in some recipe ideas in this area.

 

[Gonzo]

I've used a few different fried chicken recipes over the years, all good but nothing really all that unique about them. My only advice, as I make fried chicken often, is: 1) marinate the chicken in buttermilk, covered, in a fridge overnight; 2) when you take the pieces out of the buttermilk and dredge in seasoned flour, let the chicken sit for at least 20-30 minutes before frying. When I first started making fried chicken my breading would always fall off while frying until I learned this. 3) don't have the temp of your oil too high, aim for 350ish, if it's too high it'll burn the outside before the inside is cooked through.

Bobby Flay actually par-bakes his chicken before putting it through egg wash and seasoned flour, he gets it 2/3 or 3/4 the way cooked in the oven, then finishes them off in the fryer. I tried this once and it did not turn out well, but I'm a big Flay fan, I'm sure his is delicious and his process does make sense vs. having to finish the fried chicken in the oven after frying.

 

[mkadl]

This is a recipe that over the years we have messed with and we feel always works. If you like deep fried. Getting the batter not to thick or not too thin is the part that needs to be learned. Its the amount of milk more or less.

Onion Ring Pork Loin breading

1 large onion or tenderized pork loin
1 1⁄4 cup all purpose flour
1 teaspoobaking powder
1 teaspoon salt
1 egg
1 cup of milk
3⁄4 cup of Panko
Season salt (Lawrys) to taste
365° oil
dip in flour 1st. Add milk and egg
into remaining flour mix well.
Dip and coat then let the excess drip dry. Spread panko
over plate or pan then place loin/rings in Panko shake off
excess. Fry loin until it is perfect color then remove and
place in 200 degree oven until 150° internal temp. Cook
rings until they look perfect.

 

[pourcyne]

Fave chicken recipe is to flatten boneless skinless chicken breasts (pound with a rolling pin between two sheets of waxed paper), then fry in butter with lots of Greek seasoning.

Also excellent to slice those up and serve over some nice greens with your choice of salad dressing.

This stuff...it's da bomb.

​

 

[mkadl]

Fave chicken recipe is to flatten boneless skinless chicken breasts (pound with a rolling pin between two sheets of waxed paper), then fry in butter with lots of Greek seasoning.

Also excellent to slice those up and serve over some nice greens with your choice of salad dressing.

This stuff...it's da bomb.

View attachment 170344​

Shredded left over chicken and cream cheese on a cracker too. Makes a great dip.

 

[Bipolarcy]

I've used a few different fried chicken recipes over the years, all good but nothing really all that unique about them. My only advice, as I make fried chicken often, is: 1) marinate the chicken in buttermilk, covered, in a fridge overnight; 2) when you take the pieces out of the buttermilk and dredge in seasoned flour, let the chicken sit for at least 20-30 minutes before frying. When I first started making fried chicken my breading would always fall off while frying until I learned this. 3) don't have the temp of your oil too high, aim for 350ish, if it's too high it'll burn the outside before the inside is cooked through.

Bobby Flay actually par-bakes his chicken before putting it through egg wash and seasoned flour, he gets it 2/3 or 3/4 the way cooked in the oven, then finishes them off in the fryer. I tried this once and it did not turn out well, but I'm a big Flay fan, I'm sure his is delicious and his process does make sense vs. having to finish the fried chicken in the oven after frying.

Thanks for the tip. I have that problem also with the breading falling off. Here's another tip for you, fry your chicken in butter. I've had the best results with butter in the pan instead of oil and the taste is better too. I used to have a lot of trouble with fried chicken sticking to the pan and then someone told me I probably didn't have enough oil in the pan. That was not the case. My aunt made the best fried chicken and her secret was butter. She also finished it in the oven.

 

[RedlineSi]

There might be a thread for recipes so feel free to combine.

Looking for a standout, ******* awesome southern fried chicken (bone in) recipe. Buttermilk ideal but whatever you deem the best, let's see what you got. Thanks!

I've tried all sorts of buttermilk brines, etc, none of them tasted as good as this:

Southern Fried Chicken

This classic Southern Fried Chicken Recipe from Paula Deen is great for any party or family dinner!

www.pauladeen.com

If you're ok making something Paula came up with lol......this is easy and delish.

 

[BWRhasnoAC]

I made chicken and dumplings. Pretty simple.

Bake a chicken. 350 1.5 hours. Shred meat. I save the white meat for chicken salad.

Dice one onion, 4 carrots and 4 celery shoots. Sweat the veggies. Add 1/2 cup of flour and saute a couple minutes. Add in drippings from baked chicken and one container of chicken stock. Bring to simmer. Add dark chicken meat.

Dumplings, mix 2 cups of flour with a tsp of baking powder and a tsp of baking soda. Add some all purpose seasoning. Add about 1/2 to 3/4 cup of milk and mix into a lumpy dough. Want it slightly runny like peanut butter. Drop spoon sized dumplings into simmering soup. Flip dumplings after 10 minutes.

Season to taste.

 

[Cyclones_R_GR8]

Fave chicken recipe is to flatten boneless skinless chicken breasts (pound with a rolling pin between two sheets of waxed paper), then fry in butter with lots of Greek seasoning.

Also excellent to slice those up and serve over some nice greens with your choice of salad dressing.

This stuff...it's da bomb.

View attachment 170344​

I use a lot of this seasoning. Steam vegetables and then toss with Cavenders and butter. Or you can just forgo the butter and put the seasoning right on the vegetables if you don't want the butter calories.

 

[JEFF420]

https://www.vejarsonk.com/

this mexican place in Tulare, CA has a mexican sweet n sour for chips... holy S i need this but no one there will respond to my emails or letters or fax.

yes this place rules

 

[BWRhasnoAC]

https://www.vejarsonk.com/

this mexican place in Tulare, CA has a mexican sweet n sour for chips... holy S i need this but no one there will respond to my emails or letters or fax.

yes this place rules

Like sweet and sour salsa?

 

[JEFF420]

Like sweet and sour salsa?

kinda but no chunks.

 

[BWRhasnoAC]

kinda but no chunks.

Weird but intrigued.

 

[JEFF420]

Weird but intrigued.

GREAT PLACE

 

[cycloneted]

GREAT PLACE View attachment 170372