Is there a way to "oven fry" skinless chicken pieces so that it comes out
looking and tasting like something approximating the classic skin-on fried
chicken that has a bubbly, crunchy coating. Or, to do it in a covered
skillet that remains covered during the whole process. Even if it's not the
lowest fat method in the world. I hate the idea of open pot deep frying -
hot, messy, spitty, fumey, and accident prone. I want to be able to do this
in a non-convection oven, or on a regular stove top.

Googling for oven fried skinless chicken comes up with quite a number of
recipes, but most of them don't give any indication of what the finished
product will look or taste like. One recipe from BHG has a picture for an
oven fried recipe, but it looks like the alleged chicken has been machine
molded and sandpaper surfaced.

Any recipe of this kind that you folks have actually used and found to be
halfway decent, would be appreciated.

Thanks

HiTech RedNeck wrote:

> Is there a way to "oven fry" skinless chicken pieces so that it comes o=
ut
> looking and tasting like something approximating the classic skin-on fr=
ied
> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
> skillet that remains covered during the whole process.

It needs to be coated like normal. Dredge in flour, egg wash, seasoned=20
crumbs and/or flour finish. Put in the fridge on a rack for a little=20
while to "set" the crust; like a half hour or so.

From this point, you can either pan fry or oven fry. In a pan, about=20
an inch of fat at 320=B0 to 340=B0F. Fry. Covered, the crust will likely =

not set as crisply. YOu might want to get one of those cheap mesh=20
spatter shields that sit over the skillet letting out the steam but=20
keeping spatters in.

In the oven, I like to do it on a rack, but I know people who put it=20
right into the baking sheet. Dribble some butter or oil over (or=20
spray) and bake at 350=B0 to 160=B0 in the thigh.

Happy chicken.

Pastorio

HiTech RedNeck wrote:

> Is there a way to "oven fry" skinless chicken pieces so that it comes o=
ut
> looking and tasting like something approximating the classic skin-on fr=
ied
> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
> skillet that remains covered during the whole process.

It needs to be coated like normal. Dredge in flour, egg wash, seasoned=20
crumbs and/or flour finish. Put in the fridge on a rack for a little=20
while to "set" the crust; like a half hour or so.

From this point, you can either pan fry or oven fry. In a pan, about=20
an inch of fat at 320=B0 to 340=B0F. Fry. Covered, the crust will likely =

not set as crisply. YOu might want to get one of those cheap mesh=20
spatter shields that sit over the skillet letting out the steam but=20
keeping spatters in.

In the oven, I like to do it on a rack, but I know people who put it=20
right into the baking sheet. Dribble some butter or oil over (or=20
spray) and bake at 350=B0 to 160=B0 in the thigh.

Happy chicken.

Pastorio

"Bob (this one)" > wrote in message
...
HiTech RedNeck wrote:

-> Is there a way to "oven fry" skinless chicken pieces so that it comes out
-> looking and tasting like something approximating the classic skin-on
fried
-> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
-> skillet that remains covered during the whole process.

-It needs to be coated like normal. Dredge in flour, egg wash, seasoned
-crumbs and/or flour finish. Put in the fridge on a rack for a little
-while to "set" the crust; like a half hour or so.

Follow up question - what is the best way to apply the egg wash to the
dredged pieces. Without having it wash the dredged flour off, especially
since only the moisture on the surface of the naked chicken is holding it
there. Spoon over? Brush over? Lower in and raise out as fast as possible
using slotted spoon? Liquify the wash in a blender and use a spray bottle
to apply it? :-) What is best dilution of egg to milk or water? does the
wash need other ingredients such as butter or oil?

-From this point, you can either pan fry or oven fry. In a pan, about
-an inch of fat at 320° to 340°F. Fry. Covered, the crust will likely
-not set as crisply. YOu might want to get one of those cheap mesh
-spatter shields that sit over the skillet letting out the steam but
-keeping spatters in.

-In the oven, I like to do it on a rack, but I know people who put it
-right into the baking sheet. Dribble some butter or oil over (or
-spray) and bake at 350° to 160° in the thigh.

When you use rack in oven, do you mean over a pan, or you mean set it right
on the oven rack?

-Happy chicken.
-Pastorio

Thanks

"Bob (this one)" > wrote in message
...
HiTech RedNeck wrote:

-> Is there a way to "oven fry" skinless chicken pieces so that it comes out
-> looking and tasting like something approximating the classic skin-on
fried
-> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
-> skillet that remains covered during the whole process.

-It needs to be coated like normal. Dredge in flour, egg wash, seasoned
-crumbs and/or flour finish. Put in the fridge on a rack for a little
-while to "set" the crust; like a half hour or so.

Follow up question - what is the best way to apply the egg wash to the
dredged pieces. Without having it wash the dredged flour off, especially
since only the moisture on the surface of the naked chicken is holding it
there. Spoon over? Brush over? Lower in and raise out as fast as possible
using slotted spoon? Liquify the wash in a blender and use a spray bottle
to apply it? :-) What is best dilution of egg to milk or water? does the
wash need other ingredients such as butter or oil?

-From this point, you can either pan fry or oven fry. In a pan, about
-an inch of fat at 320° to 340°F. Fry. Covered, the crust will likely
-not set as crisply. YOu might want to get one of those cheap mesh
-spatter shields that sit over the skillet letting out the steam but
-keeping spatters in.

-In the oven, I like to do it on a rack, but I know people who put it
-right into the baking sheet. Dribble some butter or oil over (or
-spray) and bake at 350° to 160° in the thigh.

When you use rack in oven, do you mean over a pan, or you mean set it right
on the oven rack?

-Happy chicken.
-Pastorio

Thanks

HiTech RedNeck wrote:

> "Bob (this one)" > wrote in message
> ...
> HiTech RedNeck wrote:
>=20
> -> Is there a way to "oven fry" skinless chicken pieces so that it come=
s out
> -> looking and tasting like something approximating the classic skin-on=

> fried
> -> chicken that has a bubbly, crunchy coating. Or, to do it in a cover=
ed
> -> skillet that remains covered during the whole process.
>=20
> -It needs to be coated like normal. Dredge in flour, egg wash, seasoned=

> -crumbs and/or flour finish. Put in the fridge on a rack for a little
> -while to "set" the crust; like a half hour or so.
>=20
> Follow up question - what is the best way to apply the egg wash to the
> dredged pieces. Without having it wash the dredged flour off, especial=
ly
> since only the moisture on the surface of the naked chicken is holding =
it
> there. Spoon over? Brush over? Lower in and raise out as fast as pos=
sible
> using slotted spoon? Liquify the wash in a blender and use a spray bot=
tle
> to apply it? :-) What is best dilution of egg to milk or water? does t=
he
> wash need other ingredients such as butter or oil?

This isn't NASA engineering, it's just a nice relaxed bath in some=20
eggy stuff. If you give the chicken a quick rinse and drain, more=20
flour will stick. Dredge in flour, shake off excess and drop it into=20
the egg wash a few pieces at a time. Some flour will wash off and=20
that's ok. Pick the pieces up with tongs (fingers bring up too much=20
liquid), let them drip for a few seconds and drop them into the=20
crumbs. (Back up for a second. Use large vessels for both the flour=20
and the crumbs. That way you can move them around better to get fuller=20
coatings. Flour and crumbs are cheap, so discarding some at the end is=20
no big loss.) I usually drop the piece into the crumbs and scoop some=20
up and drop them on top of the chicken. That way, I can press down on=20
it to get a good coat. Flip them over and repeat. Put coated pieces on=20
a rack over a cookie sheet and pop into the fridge to "set."

The egg wash only needs to contain eggs and a small amount of some=20
diluent to make it more fluid. Milk, water, juices, wine, oil, etc.=20
beyond the basic loosening effect are additions for flavor. I usually=20
use a couple eggs, maybe 1/4 cup heavy cream, dash of wine or OJ.=20
Sometimes OJ concentrate. Salt, garlic powder, paprika (no good=20
reason, I just like the color), scant dash of bourbon... whatever hits=20
my fancy at the time.

> -From this point, you can either pan fry or oven fry. In a pan, about
> -an inch of fat at 320=B0 to 340=B0F. Fry. Covered, the crust will like=
ly
> -not set as crisply. YOu might want to get one of those cheap mesh
> -spatter shields that sit over the skillet letting out the steam but
> -keeping spatters in.
>=20
> -In the oven, I like to do it on a rack, but I know people who put it
> -right into the baking sheet. Dribble some butter or oil over (or
> -spray) and bake at 350=B0 to 160=B0 in the thigh.
>=20
> When you use rack in oven, do you mean over a pan, or you mean set it r=
ight
> on the oven rack?

Over a baking sheet with sides. There will be fat and juices coming=20
off the pieces. Odd crumbs falling off...

Pastorio

HiTech RedNeck wrote:

> "Bob (this one)" > wrote in message
> ...
> HiTech RedNeck wrote:
>=20
> -> Is there a way to "oven fry" skinless chicken pieces so that it come=
s out
> -> looking and tasting like something approximating the classic skin-on=

> fried
> -> chicken that has a bubbly, crunchy coating. Or, to do it in a cover=
ed
> -> skillet that remains covered during the whole process.
>=20
> -It needs to be coated like normal. Dredge in flour, egg wash, seasoned=

> -crumbs and/or flour finish. Put in the fridge on a rack for a little
> -while to "set" the crust; like a half hour or so.
>=20
> Follow up question - what is the best way to apply the egg wash to the
> dredged pieces. Without having it wash the dredged flour off, especial=
ly
> since only the moisture on the surface of the naked chicken is holding =
it
> there. Spoon over? Brush over? Lower in and raise out as fast as pos=
sible
> using slotted spoon? Liquify the wash in a blender and use a spray bot=
tle
> to apply it? :-) What is best dilution of egg to milk or water? does t=
he
> wash need other ingredients such as butter or oil?

This isn't NASA engineering, it's just a nice relaxed bath in some=20
eggy stuff. If you give the chicken a quick rinse and drain, more=20
flour will stick. Dredge in flour, shake off excess and drop it into=20
the egg wash a few pieces at a time. Some flour will wash off and=20
that's ok. Pick the pieces up with tongs (fingers bring up too much=20
liquid), let them drip for a few seconds and drop them into the=20
crumbs. (Back up for a second. Use large vessels for both the flour=20
and the crumbs. That way you can move them around better to get fuller=20
coatings. Flour and crumbs are cheap, so discarding some at the end is=20
no big loss.) I usually drop the piece into the crumbs and scoop some=20
up and drop them on top of the chicken. That way, I can press down on=20
it to get a good coat. Flip them over and repeat. Put coated pieces on=20
a rack over a cookie sheet and pop into the fridge to "set."

The egg wash only needs to contain eggs and a small amount of some=20
diluent to make it more fluid. Milk, water, juices, wine, oil, etc.=20
beyond the basic loosening effect are additions for flavor. I usually=20
use a couple eggs, maybe 1/4 cup heavy cream, dash of wine or OJ.=20
Sometimes OJ concentrate. Salt, garlic powder, paprika (no good=20
reason, I just like the color), scant dash of bourbon... whatever hits=20
my fancy at the time.

> -From this point, you can either pan fry or oven fry. In a pan, about
> -an inch of fat at 320=B0 to 340=B0F. Fry. Covered, the crust will like=
ly
> -not set as crisply. YOu might want to get one of those cheap mesh
> -spatter shields that sit over the skillet letting out the steam but
> -keeping spatters in.
>=20
> -In the oven, I like to do it on a rack, but I know people who put it
> -right into the baking sheet. Dribble some butter or oil over (or
> -spray) and bake at 350=B0 to 160=B0 in the thigh.
>=20
> When you use rack in oven, do you mean over a pan, or you mean set it r=
ight
> on the oven rack?

Over a baking sheet with sides. There will be fat and juices coming=20
off the pieces. Odd crumbs falling off...

Pastorio

"HiTech RedNeck" > wrote in message
...
> Is there a way to "oven fry" skinless chicken pieces so that it comes out
> looking and tasting like something approximating the classic skin-on fried
> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
> skillet that remains covered during the whole process. Even if it's not
the
> lowest fat method in the world. I hate the idea of open pot deep frying -
> hot, messy, spitty, fumey, and accident prone. I want to be able to do
this
> in a non-convection oven, or on a regular stove top.
>
> Googling for oven fried skinless chicken comes up with quite a number of
> recipes, but most of them don't give any indication of what the finished
> product will look or taste like. One recipe from BHG has a picture for an
> oven fried recipe, but it looks like the alleged chicken has been machine
> molded and sandpaper surfaced.
>
> Any recipe of this kind that you folks have actually used and found to be
> halfway decent, would be appreciated.
>
> Thanks


Dixie Fry or "shake and bake"


Dimitri

"HiTech RedNeck" > wrote in message
...
> Is there a way to "oven fry" skinless chicken pieces so that it comes out
> looking and tasting like something approximating the classic skin-on fried
> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
> skillet that remains covered during the whole process. Even if it's not
the
> lowest fat method in the world. I hate the idea of open pot deep frying -
> hot, messy, spitty, fumey, and accident prone. I want to be able to do
this
> in a non-convection oven, or on a regular stove top.
>
> Googling for oven fried skinless chicken comes up with quite a number of
> recipes, but most of them don't give any indication of what the finished
> product will look or taste like. One recipe from BHG has a picture for an
> oven fried recipe, but it looks like the alleged chicken has been machine
> molded and sandpaper surfaced.
>
> Any recipe of this kind that you folks have actually used and found to be
> halfway decent, would be appreciated.
>
> Thanks


Dixie Fry or "shake and bake"


Dimitri

HiTech RedNeck wrote:
>
> Is there a way to "oven fry" skinless chicken pieces so that it comes out
> looking and tasting like something approximating the classic skin-on fried
> chicken that has a bubbly, crunchy coating.

Oprah Winfrey's chef had a very good recipe for skinless oven unfried
chicken. If you can't find it online, I'll post it.

nancy

HiTech RedNeck wrote:
>
> Is there a way to "oven fry" skinless chicken pieces so that it comes out
> looking and tasting like something approximating the classic skin-on fried
> chicken that has a bubbly, crunchy coating.

Oprah Winfrey's chef had a very good recipe for skinless oven unfried
chicken. If you can't find it online, I'll post it.

nancy

Nancy Young > wrote in
:

> Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> chicken. If you can't find it online, I'll post it.
>

Oprah's Unfried Chicken

Oprah's famous "unfried chicken" recipe from personal chef Rosie's
cookbook. Very tasty, low fat substitute for the Colonel's. 1 — May 7, 2002

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable cooking spray

Breading
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

1. Preheat oven to 400.
2. Remove skin from chicken pieces.
3. Place all chicken pieces in a large bowl with the ice water.
4. Put yogurt in a medium bowl; set aside.
5. Spray a baking sheet with vegtable oil.
6. Combine all breading ingredients in a large, tight-sealing bag.
7. Shake to mix.
8. Remove two pieces of the chicken from the ice water.
9. Roll each piece in yogurt.
10. Put chicken in plastic bag with the breading mix.
11. Seal and shake, coating each piece thoroghly.
12. Place on oiled baking sheet.
13. Repeat with remaining chicken pieces.
14. Spray chicken lightly with vegtable oil.
15. Place baking sheet on bottom of the preheated 400 oven.
16. Bake for 1 hour, turning pieces over every 20 minutes for even
browning.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Nancy Young > wrote in
:

> Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> chicken. If you can't find it online, I'll post it.
>

Oprah's Unfried Chicken

Oprah's famous "unfried chicken" recipe from personal chef Rosie's
cookbook. Very tasty, low fat substitute for the Colonel's. 1 — May 7, 2002

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable cooking spray

Breading
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

1. Preheat oven to 400.
2. Remove skin from chicken pieces.
3. Place all chicken pieces in a large bowl with the ice water.
4. Put yogurt in a medium bowl; set aside.
5. Spray a baking sheet with vegtable oil.
6. Combine all breading ingredients in a large, tight-sealing bag.
7. Shake to mix.
8. Remove two pieces of the chicken from the ice water.
9. Roll each piece in yogurt.
10. Put chicken in plastic bag with the breading mix.
11. Seal and shake, coating each piece thoroghly.
12. Place on oiled baking sheet.
13. Repeat with remaining chicken pieces.
14. Spray chicken lightly with vegtable oil.
15. Place baking sheet on bottom of the preheated 400 oven.
16. Bake for 1 hour, turning pieces over every 20 minutes for even
browning.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Fri, 30 Jul 2004 22:16:03 GMT, "Dimitri"
> wrote:

> "shake and bake"

I haven't done that in years!
Hmmm. Maybe I'll get some soon.


Practice safe eating - always use condiments

In article >, lid=
=20
says...
> Oprah's Unfried Chicken =20
>=20
> Oprah's famous "unfried chicken" recipe from personal chef Rosie's=20
> cookbook. Very tasty, low fat substitute for the Colonel's. 1 =97 May 7, =
2002
>=20
>=20
<recipe snipped>

I can vouch for this recipe, having made it several times. It's=20
delicious!
--=20
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, lid=
=20
says...
> Oprah's Unfried Chicken =20
>=20
> Oprah's famous "unfried chicken" recipe from personal chef Rosie's=20
> cookbook. Very tasty, low fat substitute for the Colonel's. 1 =97 May 7, =
2002
>=20
>=20
<recipe snipped>

I can vouch for this recipe, having made it several times. It's=20
delicious!
--=20
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"hahabogus" > wrote in message
...
> Nancy Young > wrote in
> :
>
> > Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> > chicken. If you can't find it online, I'll post it.
> >
>
> Oprah's Unfried Chicken
>
> Oprah's famous "unfried chicken" recipe from personal chef Rosie's
> cookbook. Very tasty, low fat substitute for the Colonel's. 1 — May 7,
2002
>
> 6 skinless chicken drumsticks
> 6 skinless chicken breast halves
> 3 1/2 cups ice water
> 1 cup plain nonfat yogurt
> vegetable cooking spray
>
> Breading
> 1 cup dried Italian breadcrumbs
> 1 cup all-purpose flour
> 1 tablespoon Old Bay Seasoning
> 1/2 teaspoon garlic powder
> 1/2 teaspoon thyme
> 1/2 teaspoon basil
> 1/2 teaspoon oregano
> 1/8 teaspoon black pepper
>
> 1. Preheat oven to 400.
> 2. Remove skin from chicken pieces.
> 3. Place all chicken pieces in a large bowl with the ice water.
> 4. Put yogurt in a medium bowl; set aside.
> 5. Spray a baking sheet with vegtable oil.
> 6. Combine all breading ingredients in a large, tight-sealing bag.
> 7. Shake to mix.
> 8. Remove two pieces of the chicken from the ice water.
> 9. Roll each piece in yogurt.
> 10. Put chicken in plastic bag with the breading mix.
> 11. Seal and shake, coating each piece thoroghly.
> 12. Place on oiled baking sheet.
> 13. Repeat with remaining chicken pieces.
> 14. Spray chicken lightly with vegtable oil.
> 15. Place baking sheet on bottom of the preheated 400 oven.
> 16. Bake for 1 hour, turning pieces over every 20 minutes for even
> browning.

Hey thanks I am salivating already.

A quick question, does Italian breadcrumbs mean crumbs of Italian bread, or
does it mean Italian seasoned breadcrumbs?

"hahabogus" > wrote in message
...
> Nancy Young > wrote in
> :
>
> > Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> > chicken. If you can't find it online, I'll post it.
> >
>
> Oprah's Unfried Chicken
>
> Oprah's famous "unfried chicken" recipe from personal chef Rosie's
> cookbook. Very tasty, low fat substitute for the Colonel's. 1 — May 7,
2002
>
> 6 skinless chicken drumsticks
> 6 skinless chicken breast halves
> 3 1/2 cups ice water
> 1 cup plain nonfat yogurt
> vegetable cooking spray
>
> Breading
> 1 cup dried Italian breadcrumbs
> 1 cup all-purpose flour
> 1 tablespoon Old Bay Seasoning
> 1/2 teaspoon garlic powder
> 1/2 teaspoon thyme
> 1/2 teaspoon basil
> 1/2 teaspoon oregano
> 1/8 teaspoon black pepper
>
> 1. Preheat oven to 400.
> 2. Remove skin from chicken pieces.
> 3. Place all chicken pieces in a large bowl with the ice water.
> 4. Put yogurt in a medium bowl; set aside.
> 5. Spray a baking sheet with vegtable oil.
> 6. Combine all breading ingredients in a large, tight-sealing bag.
> 7. Shake to mix.
> 8. Remove two pieces of the chicken from the ice water.
> 9. Roll each piece in yogurt.
> 10. Put chicken in plastic bag with the breading mix.
> 11. Seal and shake, coating each piece thoroghly.
> 12. Place on oiled baking sheet.
> 13. Repeat with remaining chicken pieces.
> 14. Spray chicken lightly with vegtable oil.
> 15. Place baking sheet on bottom of the preheated 400 oven.
> 16. Bake for 1 hour, turning pieces over every 20 minutes for even
> browning.

Hey thanks I am salivating already.

A quick question, does Italian breadcrumbs mean crumbs of Italian bread, or
does it mean Italian seasoned breadcrumbs?

"HiTech RedNeck" > wrote in
:

> A quick question, does Italian breadcrumbs mean crumbs of Italian
> bread, or does it mean Italian seasoned breadcrumbs?
>

Yes.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"hahabogus" > wrote in message
...
> "HiTech RedNeck" > wrote in
> :
>
> > A quick question, does Italian breadcrumbs mean crumbs of Italian
> > bread, or does it mean Italian seasoned breadcrumbs?
> >
>
> Yes.

I AM NOT A TROLL. TROLLS DON'T EAT FRIED CHICKEN.

"HiTech RedNeck" > wrote in
m:

>
> "hahabogus" > wrote in message
> ...
>> "HiTech RedNeck" > wrote in
>> :
>>
>> > A quick question, does Italian breadcrumbs mean crumbs of Italian
>> > bread, or does it mean Italian seasoned breadcrumbs?
>> >
>>
>> Yes.
>
> I AM NOT A TROLL. TROLLS DON'T EAT FRIED CHICKEN.
>
>
>

But you do need to think more for yourself. Next you'd want me to cook it
for you. Answer some of your questions for yourself.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"HiTech RedNeck" > wrote in
m:

>
> "hahabogus" > wrote in message
> ...
>> "HiTech RedNeck" > wrote in
>> :
>>
>> > A quick question, does Italian breadcrumbs mean crumbs of Italian
>> > bread, or does it mean Italian seasoned breadcrumbs?
>> >
>>
>> Yes.
>
> I AM NOT A TROLL. TROLLS DON'T EAT FRIED CHICKEN.
>
>
>

But you do need to think more for yourself. Next you'd want me to cook it
for you. Answer some of your questions for yourself.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"HiTech RedNeck" > wrote in
m:

>
> "hahabogus" > wrote in message
> ...
>> "HiTech RedNeck" > wrote in
>> :
>>
>> > A quick question, does Italian breadcrumbs mean crumbs of Italian
>> > bread, or does it mean Italian seasoned breadcrumbs?
>> >
>>
>> Yes.
>
> I AM NOT A TROLL. TROLLS DON'T EAT FRIED CHICKEN.
>
>
>

But you do need to think more for yourself. Next you'd want me to cook it
for you. Answer some of your questions for yourself.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Bread chicken (or fish) as usual - dip in flour, egg wash, and then seasoned
bread crumbs/cornmeal etc.

Preheat oven hot hot hot - 500°

Place chicken on an oiled pan and bake in the oven until breading is golden
brown and chicken is cooked.

This is almost as good as the real thing, and much better for you and less
messy.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"HiTech RedNeck" > wrote in message
...
> Is there a way to "oven fry" skinless chicken pieces so that it comes out
> looking and tasting like something approximating the classic skin-on fried
> chicken that has a bubbly, crunchy coating. Or, to do it in a covered
> skillet that remains covered during the whole process. Even if it's not
the
> lowest fat method in the world. I hate the idea of open pot deep frying -
> hot, messy, spitty, fumey, and accident prone. I want to be able to do
this
> in a non-convection oven, or on a regular stove top.
>
> Googling for oven fried skinless chicken comes up with quite a number of
> recipes, but most of them don't give any indication of what the finished
> product will look or taste like. One recipe from BHG has a picture for an
> oven fried recipe, but it looks like the alleged chicken has been machine
> molded and sandpaper surfaced.
>
> Any recipe of this kind that you folks have actually used and found to be
> halfway decent, would be appreciated.
>
> Thanks
>
>

"hahabogus" > wrote in message
...

> Next you'd want me to cook it
> for you.

Would you do that for me huh? Pleeeeeeeeeeeeeeeease????

"HiTech RedNeck" > wrote in
m:

>
> "hahabogus" > wrote in message
> ...
>
>> Next you'd want me to cook it
>> for you.
>
> Would you do that for me huh? Pleeeeeeeeeeeeeeeease????
>
>
>

Sure...Just box it up and sent it in the post...Allow 6-8 weeks before
expecting it back. Did I mention my fridge is full.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Sun, 01 Aug 2004 12:47:51 GMT, hahabogus
> wrote:
>
> Sure...Just box it up and sent it in the post...

If anyone makes that recipe... post your pictures on abf!
That way HiTech can enjoy a virtual low fat meal along with
the rest of us.


sf


Practice safe eating - always use condiments

On Sun, 01 Aug 2004 12:47:51 GMT, hahabogus
> wrote:
>
> Sure...Just box it up and sent it in the post...

If anyone makes that recipe... post your pictures on abf!
That way HiTech can enjoy a virtual low fat meal along with
the rest of us.


sf


Practice safe eating - always use condiments

hahabogus wrote:
>
> Nancy Young > wrote in
> :
>
> > Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> > chicken. If you can't find it online, I'll post it.
> >
>
> Oprah's Unfried Chicken

Hey ha!!!! I just saw this! Thanks for posting the recipe, what a
sweetheart. It's excellent the next day, cold, too.

nancy

hahabogus wrote:
>
> Nancy Young > wrote in
> :
>
> > Oprah Winfrey's chef had a very good recipe for skinless oven unfried
> > chicken. If you can't find it online, I'll post it.
> >
>
> Oprah's Unfried Chicken

Hey ha!!!! I just saw this! Thanks for posting the recipe, what a
sweetheart. It's excellent the next day, cold, too.

nancy

"sf" > wrote in message
...
> On Sun, 01 Aug 2004 12:47:51 GMT, hahabogus
> > wrote:
> >
> > Sure...Just box it up and sent it in the post...
>
> If anyone makes that recipe... post your pictures on abf!
> That way HiTech can enjoy a virtual low fat meal along with
> the rest of us.

Well I tried it myself. I hope the question about what "Italian bread
crumbs" are wasn't TOO flip. I have another cookbook that calls
specifically for "Italian seasoned bread crumbs" in an oven fried fish
recipe, and I could count the number of times I have purchased "bread
crumbs" in the supermarket on one hand with a couple of fingers chopped off,
so had to plead confusion about the commonly accepted nomenclature.

I went with Italian bread (reduced carb) that I crumbed myself.

I used whole wheat flour too, lowfat rather than nonfat yogurt (I had
forgotten what kind when I went to the grocery), and boneless chicken
tenderloins. It only needed about half of the yogurt specified in the
recipe, in spite of having more area than that weight of normal chicken
pieces would.

I also sprinkled powdered Parmesan cheese over part of the chicken.

The result in the non-Parmesaned parts was so-so. The texture was just fine
in spite of the reduced carb / high fiber alternative breading ingredients,
but the 1 tablespoon of Old Bay made it taste too much of celery salt. I
don't know whose idea this was that it was supposed to be anything like
Kentucky Fried. KFC doesn't have this much basil and oregano, let alone
celery salt.

But, the Parmesaned part was absolutely heavenly! The Old Bay / celery
flavor was a perfect balance to the Parmesan. And this was not some fancy
Parmesan either. It was an Aldi generic. Next time I do this, I think I
will mix a cup or so of powdered Parmesan directly into the breading.

Redneck

On Fri, 06 Aug 2004 05:02:46 GMT, "HiTech RedNeck"
> wrote:

> But, the Parmesaned part was absolutely heavenly! The Old Bay / celery
> flavor was a perfect balance to the Parmesan. And this was not some fancy
> Parmesan either. It was an Aldi generic. Next time I do this, I think I
> will mix a cup or so of powdered Parmesan directly into the breading.

Glad to hear you experimented and found an addition that was
to your taste.

Good luck and good eating!

sf
Practice safe eating - always use condiments