Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Fried Chicken

Fried Chicken

Chicken is a delicately flavored, tender meat, but it lends itself well to frying. it is one of the few meats that does not completely change character and flavor when it is fried. Through frying in the true sense of the word means to cook in deep fat/oil, in the case of chicken cookery we are using sautéing to mean
frying, too.

When selecting a chicken for frying, always watch the package label carefully. The label should read “broiler” or “fryer.” If you inadvertently get a stewing hen, no amount of frying will turn it into a very palatable dish.

Broilers or fryers are usually tender enough to need only 30 to 40 minutes of cooking. They should never be overdone, for then you get too much of the fried taste and not enough of the delicate chicken flavor.

Broilers or fryers can be skillet fried, French fried or oven fried. 

Pretzel Fried Chicken

2  two to three lb broilers, cut up into portion-sized pieces
2 eggs, beaten until lemon yellow
½ cup milk
3 cups finely crushed pretzels crumbs made from the cocktail type pretzels
Vegetable oil or shortening for deep frying

Dry the pieces of chicken with paper toweling. Mix the eggs and the milk thoroughly. Place the finely crushed pretzels in a paper sack. Dip each piece of chicken in the egg-milk mixture; then place in the crushed pretzels and shake sack until thoroughly coated. Drop into 350° F. oven for an additional 35 minutes. Serve piping hot. Serves 6.

[tag] fried chicken[/tag] 

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