I afore fried chicken...but alas....my cholesterol is high and blah blah
blah.

So, I've been trying various "oven fried" recipes, which mostly suck.

BUT! I finally created some "fried" chicken that Im happy with!

I put a big handful of Cheerios into my Bullet blender, whizzed em up to
a COARSE crumble, added salt, pepper, Cayenne, garlic powder,and Italian
Seasoning dried herbs.

Dipped the chicken "tenders" into flour, then milk and egg bath, then
into the Cheerios mix, put the tenders directly ON the oven rack at 500
degrees for about 10 minutes, then turned them once for another 10.
They came out SO nice and crispy, tasty....actually satisfied my need
for fried chicken. Next time I shop, Im gonna buy some buttermilk for
the "dip", to replace the egg and milk, figuring, hey, buttermilk is
thick and will probably ashere the crumbs as well as the milk and egg
mix, but save the cholesterol of the egg!

I also made an "oven fried" potatoe to go along with the chicken and by
golly! It was damn good! It just thrills me when I can "fake" a
usually high fat dish and have it still come out tasting great.

Now...ok, I guess I sorta screwed up with the dipping sauce...I made
mine from a Tbs. of sour cream (yeah...I know....) and a tsp. of honey
mustard. But still...surely the Tbs of sour cream still has less
cholesterol/fat than if I had fried the chicken....? Sigh. Anyway, I
will experiment with using buttermilk and the honey mustard for my next
dipping sauce.

Have you got any secrets for "oven frying"? (or reducing
fat/cholesterol?)

LassChance

Lass wrote on Sat, 22 Nov 2008 12:02:10 -0500:

> Have you got any secrets for "oven frying"? (or reducing
> fat/cholesterol?)

Preparations like "Better than Eggs", made from egg whites, seem to work
just as well as beaten whole eggs for "oven frying".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Lass Chance_2" > wrote in message
...
>I afore fried chicken...but alas....my cholesterol is high and blah blah
> blah.
>
> So, I've been trying various "oven fried" recipes, which mostly suck.
>
> BUT! I finally created some "fried" chicken that Im happy with!
>
> I put a big handful of Cheerios into my Bullet blender, whizzed em up to
> a COARSE crumble, added salt, pepper, Cayenne, garlic powder,and Italian
> Seasoning dried herbs.
>
> Dipped the chicken "tenders" into flour, then milk and egg bath, then
> into the Cheerios mix, put the tenders directly ON the oven rack at 500
> degrees for about 10 minutes, then turned them once for another 10.
> They came out SO nice and crispy, tasty....actually satisfied my need
> for fried chicken. Next time I shop, Im gonna buy some buttermilk for
> the "dip", to replace the egg and milk, figuring, hey, buttermilk is
> thick and will probably ashere the crumbs as well as the milk and egg
> mix, but save the cholesterol of the egg!
>
> I also made an "oven fried" potatoe to go along with the chicken and by
> golly! It was damn good! It just thrills me when I can "fake" a
> usually high fat dish and have it still come out tasting great.
>
> Now...ok, I guess I sorta screwed up with the dipping sauce...I made
> mine from a Tbs. of sour cream (yeah...I know....) and a tsp. of honey
> mustard. But still...surely the Tbs of sour cream still has less
> cholesterol/fat than if I had fried the chicken....? Sigh. Anyway, I
> will experiment with using buttermilk and the honey mustard for my next
> dipping sauce.
>
> Have you got any secrets for "oven frying"? (or reducing
> fat/cholesterol?)
>

I doubt it. Vegetable oil is fine for frying and it has no cholesterol.
Eggs surely do as does the sour cream. You'd be better off just frying
them.

Paul

Lass Chance_2 > wrote:

> I afore fried chicken...but alas....my cholesterol is high and blah blah
> blah.

There's no cholesterol in vegetable oil. It's the chicken skin.
Fry it. bake, it boil it - it still has the same amount of
cholesterol.

-sw

Paul M. Cook said...

>
> "Lass Chance_2" > wrote in message
> ...
>>I afore fried chicken...but alas....my cholesterol is high and blah blah
>> blah.
>>
>> So, I've been trying various "oven fried" recipes, which mostly suck.
>>
>> BUT! I finally created some "fried" chicken that Im happy with!
>>
>> I put a big handful of Cheerios into my Bullet blender, whizzed em up to
>> a COARSE crumble, added salt, pepper, Cayenne, garlic powder,and Italian
>> Seasoning dried herbs.
>>
>> Dipped the chicken "tenders" into flour, then milk and egg bath, then
>> into the Cheerios mix, put the tenders directly ON the oven rack at 500
>> degrees for about 10 minutes, then turned them once for another 10.
>> They came out SO nice and crispy, tasty....actually satisfied my need
>> for fried chicken. Next time I shop, Im gonna buy some buttermilk for
>> the "dip", to replace the egg and milk, figuring, hey, buttermilk is
>> thick and will probably ashere the crumbs as well as the milk and egg
>> mix, but save the cholesterol of the egg!
>>
>> I also made an "oven fried" potatoe to go along with the chicken and by
>> golly! It was damn good! It just thrills me when I can "fake" a
>> usually high fat dish and have it still come out tasting great.
>>
>> Now...ok, I guess I sorta screwed up with the dipping sauce...I made
>> mine from a Tbs. of sour cream (yeah...I know....) and a tsp. of honey
>> mustard. But still...surely the Tbs of sour cream still has less
>> cholesterol/fat than if I had fried the chicken....? Sigh. Anyway, I
>> will experiment with using buttermilk and the honey mustard for my next
>> dipping sauce.
>>
>> Have you got any secrets for "oven frying"? (or reducing
>> fat/cholesterol?)
>>
>
> I doubt it. Vegetable oil is fine for frying and it has no cholesterol.
> Eggs surely do as does the sour cream. You'd be better off just frying
> them.
>
> Paul


I'll add a great on-line recipe I make alot.

http://allrecipes.com/Recipe/Maries-...ke/Detail.aspx

<NOTE:> I use olive oil instead of butter. Using chicken tenders only, so
cooking time is reduced. And I use parchment paper spray covered with Pam
(or with more olive oil) in a cookie sheet to relieve sticking (and ease
cleanup), flipping tenders every 10 or 15 minutes (usually 30 minutes total
or until crust is dark golden brown and sizzling). I serve with jars of
store bought hot red and mild green salsas, tubs of guacamole and pesto,
jar of hot Chinese mustard and Sriracha hot chile sauce to plate from. A
small jar of Elmer's Glue is available on the condiments tray.

The recipe of course lends itself to using other ingredients, depending on
personal/family tastes, like chipotle, garlic, Cholula, Stubbs, Old Bay,
rosemary, oregano or other powders/seasonings/herbs. But with all the
dipping sauces, some of them may be included. I use the plain dry bread
crumbs vs. Italian so I add other spices to my liking.

The recipe normally make two non-Family packs of chicken tenders depending
on package content sizes and shapes. Normally I can fit 18 tenders on a
12" x 15" cookie sheet, sometimes adding oil to that step as needed.

I did move away from ramakins for the dipping salsas, etc., in favor of
plastic teaspoons in the jars to simply spoon out onto the plates as needed
to save waste, ramakens required and cleanup.

</NOTES>

I'm not proud cooking but I do wear cheap-o paper chef hats (from the Party
supply store) for fun on occasion. I've walked to the curb to fetch the
mail wearing a chef hat to raise neighbors curiousity. I HAVE gotten great
looks/waves from them driving by. "MOM!!! Look at the giant chef at the
curb!!!"

Anyway... hope you try the recipe.

Andy

"James Silverton" > wrote in message
...
> Lass wrote on Sat, 22 Nov 2008 12:02:10 -0500:
>
>> Have you got any secrets for "oven frying"? (or reducing
>> fat/cholesterol?)
>
> Preparations like "Better than Eggs", made from egg whites, seem to work
> just as well as beaten whole eggs for "oven frying".
>
I've discovered that I really like the egg substitute. I don't eat eggs
often but they make a tasty scrambled egg. And high fiber whole wheat
bread. Never tried that before either. And even whole wheat pasta. Like
it better than what I've always had.

"Lass Chance_2" wrote

> Have you got any secrets for "oven frying"? (or reducing
> fat/cholesterol?)

Many. I too share that high cholestrol problem and have to be real careful.
Give me a bit and i can post out some ideas for you to check out. Some of
mine 'taste' very fatty but are actually quite low in cholestrol.

On Nov 23, 6:43*am, "cshenk" > wrote:
> "Lass Chance_2" wrote
>
> > Have you got any secrets for "oven frying"? (or reducing
> > fat/cholesterol?)
>
> Many. *I too share that high cholestrol problem and have to be real careful.
> Give me a bit and i can post out some ideas for you to check out. *Some of
> mine 'taste' very fatty but are actually quite low in cholestrol.

I do not need to avoid cholesterol but I am concern about deep friend
stuff. Do you have an over baked recipe that would taste like (sort
of like) fried chicken?

On Sun 23 Nov 2008 11:28:55a, amandaF told us...

> On Nov 23, 6:43*am, "cshenk" > wrote:
>> "Lass Chance_2" wrote
>>
>> > Have you got any secrets for "oven frying"? (or reducing
>> > fat/cholesterol?)
>>
>> Many. *I too share that high cholestrol problem and have to be real car
> eful.
>> Give me a bit and i can post out some ideas for you to check out. *Some
> of
>> mine 'taste' very fatty but are actually quite low in cholestrol.
>
> I do not need to avoid cholesterol but I am concern about deep friend
> stuff. Do you have an over baked recipe that would taste like (sort
> of like) fried chicken?
>

I especially like this one. It's from Marcia Adams' "Cooking from Quilt
Country".

OVEN-FRIED CHICKEN

1/3 cup vegetable oil
1/3 cup (2/3 stick) butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
I teaspoon garlic salt
I teaspoon dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts

Place the oil and butter in a shallow cook¬ing pan (a jelly-roll pan is
perfect) and put in a preheated 375° F. oven to melt. Set aside.

In a large paper sack, combine the flour and seasonings. Roll the chicken
pieces, 3 at a time, in the melted oil-butter mixture, then drop them in
the sack and shake to cover. Place on a dish or wax paper.

Place chicken in the pan, skin side down.

Bake for 45 minutes. With a spatula, turn over and bake 5 to 10 minutes
longer, or until the top crust begins to bubble. Serve hot or cold, but the
crust texture is better if chicken is not refrigerated before eating.

If you can afford the calories, the pan drippings make an absolutely divine
gravy for either mashed po¬tatoes or Baking Powder Biscuits.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 12hrs 5mins
************************************************** **********************
In time of war the laws are silent. - Cicero
************************************************** **********************

[.]
> > I do not need to avoid cholesterol but I am concern about deep
> >friend stuff. Do you have an over baked recipe *that would taste
> >like (sort of like) fried chicken?
>
> I especially like this one. *It's from Marcia Adams' "Cooking from
> Quilt Country".

Thanks.....

>
> OVEN-FRIED CHICKEN
>
> 1/3 cup vegetable oil
> 1/3 cup (2/3 stick) butter
> 1 cup all-purpose flour
> 1 teaspoon salt
> 2 teaspoons black pepper
> 2 teaspoons paprika
> I teaspoon garlic salt
> I teaspoon dried marjoram (optional)
> 8-9 chicken pieces - legs, thighs, breasts
>
> Place the oil and butter in a shallow cook¬ing pan (a jelly-roll pan is
> perfect) and put in a preheated 375° F. oven to melt. Set aside.
>
> In a large paper sack, combine the flour and seasonings. Roll the chicken
> pieces, 3 at a time, in the melted oil-butter mixture, then drop them in
> the sack and shake to cover. Place on a dish or wax paper.
>
> Place chicken in the pan, skin side down.
>
> Bake for 45 minutes. With a spatula, turn over and bake 5 to 10 minutes
> longer, or until the top crust begins to bubble. Serve hot or cold, but the
> crust texture is better if chicken is not refrigerated before eating.
>
> If you can afford the calories, the pan drippings make an absolutely divine
> gravy for either mashed po¬tatoes or Baking Powder Biscuits.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Sunday, 11(XI)/23(XXIII)/08(MMVIII)
> ************************************************** **********************
> * * * * * * * * * Countdown till U.S. Thanksgiving Day * * * * * * * * *
> * * * * * * * * * * * * * *3dys 12hrs 5mins * * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * * In time of war the laws are silent. - Cicero * * * * * * *
> ************************************************** **********************- Hide quoted text -
>
> - Show quoted text -

On Sun 23 Nov 2008 12:01:58p, amandaF told us...

> [.]
>> > I do not need to avoid cholesterol but I am concern about deep
>> >friend stuff. Do you have an over baked recipe *that would taste
>> >like (sort of like) fried chicken?
>>
>> I especially like this one. *It's from Marcia Adams' "Cooking from
>> Quilt Country".
>
> Thanks.....

You’re welcome!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 11hrs 54mins
************************************************** **********************
All wiyht. Rho sritched mg kegtops awound?
************************************************** **********************