I made 4 pieces of fried chicken today. My entire place smells like
cooking oil. It has been 20-30 yrs since the last time I tried and I
conclude that KFC is worth every penny!

It was good, though I had to refry as I removed it too soon. When it
looks pretty...fry longer, and then let it rest longer after removing-it
continues cooking inside.

My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
bottom was perfect for this-nothing stuck.

I didnt wash the chicken. I lost count of the number of surfaces I
managed to bring raw chicken into contact with anyway. I used half a
roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
I need to wash the kitchen down. No wonder my mother only made it twice
in my childhood.

Yup, KFC :-)

ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

On Sun, 28 Apr 2013 16:54:34 -0500, (z z) wrote:

> I made 4 pieces of fried chicken today. My entire place smells like
> cooking oil. It has been 20-30 yrs since the last time I tried and I
> conclude that KFC is worth every penny!
>
> It was good, though I had to refry as I removed it too soon. When it
> looks pretty...fry longer, and then let it rest longer after removing-it
> continues cooking inside.
>
> My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
> bottom was perfect for this-nothing stuck.
>
> I didnt wash the chicken. I lost count of the number of surfaces I
> managed to bring raw chicken into contact with anyway. I used half a
> roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> I need to wash the kitchen down. No wonder my mother only made it twice
> in my childhood.
>
> Yup, KFC :-)
>
> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

I feel your pain, zz!

--
Food is an important part of a balanced diet.

(z z) wrote:
>
>I didnt wash the chicken. I lost count of the number of surfaces I
>managed to bring raw chicken into contact with anyway. I used half a
>roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
>spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
>I need to wash the kitchen down. No wonder my mother only made it twice
>in my childhood.
>
>Yup, KFC :-)
>
>ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

Sounds like you shouldn't be permitted in kitchens.

"z z" > wrote in message
...
> I made 4 pieces of fried chicken today. My entire place smells like
> cooking oil. It has been 20-30 yrs since the last time I tried and I
> conclude that KFC is worth every penny!
>
> It was good, though I had to refry as I removed it too soon. When it
> looks pretty...fry longer, and then let it rest longer after removing-it
> continues cooking inside.
>
> My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
> bottom was perfect for this-nothing stuck.
>
> I didnt wash the chicken. I lost count of the number of surfaces I
> managed to bring raw chicken into contact with anyway. I used half a
> roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> I need to wash the kitchen down. No wonder my mother only made it twice
> in my childhood.

All that sounds like really hard work

>
> Yup, KFC :-)
>
> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

Oh dear

I bake mine in the oven. I flour, egg and breadcrumb the pieces, lay on
oven tray, squirt a little oil over them and bake. We love them like that.

--
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
news
> On Mon, 29 Apr 2013 09:55:46 +0100, "Ophelia"
> > wrote:
>
>>
>>All that sounds like really hard work
>>
>>>
>>> Yup, KFC :-)
>>>
>>> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?
>>
>>Oh dear
>>
>>I bake mine in the oven. I flour, egg and breadcrumb the pieces, lay on
>>oven tray, squirt a little oil over them and bake. We love them like
>>that.
>>
>>--
> I like it baked in the oven, same way, using panko crumbs but I do
> also occasionally fry it.
>
> I use a tip supplied by a southern lady for fried chicken and soak the
> chicken in buttermilk overnight prior to frying it. Dry, dip in
> beaten egg, then seasoned flour.
>
> Fry it in a cast iron pan with just a little oil, turn the chicken
> once.
>
> I can only buy buttermilk in 1L cartons, so I use half and make frozen
> cubes of the balance, ready for the next fry.

Always good to learn of different ways Thanks

--
--
http://www.helpforheroes.org.uk/shop/

On Apr 28, 8:10*pm, Brooklyn1 > wrote:
>
> (z z) wrote:
>
> >I didnt wash the chicken. I lost count of the number of surfaces I
> >managed to bring raw chicken into contact with anyway. I used half a
> >roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> >spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> >I need to wash the kitchen down. No wonder my mother only made it twice
> >in my childhood.
>
> >Yup, KFC :-)
>
> >ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?
>
> Sounds like you shouldn't be permitted in kitchens.
>
>
I heartily agree.

On Apr 28, 2:54*pm, (z z) wrote:
> I made 4 pieces of fried chicken today. My entire place smells like
> cooking oil. It has been 20-30 yrs since the last time I tried and I
> conclude that KFC is worth every penny!
>
> It was good, though I had to refry as I removed it too soon. When it
> looks pretty...fry longer, and then let it rest longer after removing-it
> continues cooking inside.
>
> My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
> bottom was perfect for this-nothing stuck.
>
> I didnt wash the chicken. I lost count of the number of surfaces I
> managed to bring raw chicken into contact with anyway. I used half a
> roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> I need to wash the kitchen down. No wonder my mother only made it twice
> in my childhood.
>
> Yup, KFC :-)
>
> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

KFC? God, that stuff is horrible. Greasy and who knows what it's been
injected with.

>
On Apr 29, 12:13*pm, Chemo > wrote:
>
> On Apr 28, 2:54*pm, (z z) wrote:
>
>
> > I made 4 pieces of fried chicken today. My entire place smells like
> > cooking oil. It has been 20-30 yrs since the last time I tried and I
> > conclude that KFC is worth every penny!
>
> > >
> > Yup, KFC :-)
>
> KFC? God, that stuff is horrible. Greasy and who knows what it's been
> injected with.
>
>
Not to mention it has the salt equivalent of the Dead Sea.

On Apr 29, 10:52*am, "
> wrote:
> On Apr 29, 12:13*pm, Chemo > wrote:
>
> > On Apr 28, 2:54*pm, (z z) wrote:
>
> > > I made 4 pieces of fried chicken today. My entire place smells like
> > > cooking oil. It has been 20-30 yrs since the last time I tried and I
> > > conclude that KFC is worth every penny!
>
> > > Yup, KFC :-)
>
> > KFC? God, that stuff is horrible. Greasy and who knows what it's been
> > injected with.
>
> Not to mention it has the salt equivalent of the Dead Sea.

My arteries are getting clogged just thinking about it.

On Apr 28, 2:54*pm, (z z) wrote:
> I made 4 pieces of fried chicken today. My entire place smells like
> cooking oil. It has been 20-30 yrs since the last time I tried and I
> conclude that KFC is worth every penny!
>
> It was good, though I had to refry as I removed it too soon. When it
> looks pretty...fry longer, and then let it rest longer after removing-it
> continues cooking inside.
>
> My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
> bottom was perfect for this-nothing stuck.
>
> I didnt wash the chicken. I lost count of the number of surfaces I
> managed to bring raw chicken into contact with anyway. I used half a
> roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> I need to wash the kitchen down. No wonder my mother only made it twice
> in my childhood.
>
> Yup, KFC :-)
>
> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

Pour the oil into a jar or other container taller than it is wide. Let
the debris settle. Then pour the clean oil off into another jar.
Discard the mucky bottom. You can use the oil 2-3 times -- the smoke
point will lower. IME, corn oil stinks but peanut oil smells great.

Chicken pieces are too huge today for frying times to work out. (If
you follow old recipes, your chicken is bloody and raw by the bone.)
My grandmother would fry long enough to turn the crust golden brown,
then finish cooking in the oven.

On 4/29/2013 1:52 PM, wrote:
>>
> On Apr 29, 12:13 pm, Chemo > wrote:
>>
>> On Apr 28, 2:54 pm, (z z) wrote:
>>
>>
>>> I made 4 pieces of fried chicken today. My entire place smells like
>>> cooking oil. It has been 20-30 yrs since the last time I tried and I
>>> conclude that KFC is worth every penny!
>>
>>>>
>>> Yup, KFC :-)
>>
>> KFC? God, that stuff is horrible. Greasy and who knows what it's been
>> injected with.
>>
>>
> Not to mention it has the salt equivalent of the Dead Sea.
>
Some people pay good money for exotic sea salt!

Jill

>
On Apr 29, 3:49*pm, jmcquown > wrote:
>
> On 4/29/2013 1:52 PM, wrote:
>
>
> > On Apr 29, 12:13 pm, Chemo > wrote:
>
> >> On Apr 28, 2:54 pm, (z z) wrote:
>
> >>> I made 4 pieces of fried chicken today. My entire place smells like
> >>> cooking oil. It has been 20-30 yrs since the last time I tried and I
> >>> conclude that KFC is worth every penny!
>
> >>> Yup, KFC :-)
>
> >> KFC? God, that stuff is horrible. Greasy and who knows what it's been
> >> injected with.
>
> > Not to mention it has the salt equivalent of the Dead Sea.
>
> Some people pay good money for exotic sea salt!
>
> Jill
>
>
Hahahaaaa, yeah but not at the Colonel's.

In another 30yrs :-) My fried chicken was good hot, and it was good
cold, but in my tiny kitchen that was alot of work orchestrating it.

I have approximately 1 square foot of counter space :-)

The bowl with the egg mixture was on the counter, the bowl with the
flour mixture was balanced on the sink divide, the paper plate with the
naked chicken was in one sink, and the paper plate with the coated
chicken was in the other lol.

For my egg mixture I decided my cream was too old, so I mixed my egg
with a couple tbsp of condensed cream of chicken and mushroom soup. This
made more of a lotion than a thin liquid and clung quite well to the
chicken. I have also used condensed cream of asparagus soup with chicken
in the crockpot and its always good.

I used Zattarans Fish Fri dredge which was awfully bland hence I had to
salt and pepper the chicken. If there is a next time I will mix my own
flour/seasoning.

America's Test Kitchen did an indirect heat grilled turkey the other
day. They said to let that bird rest for a full 45 minutes. They proved
with the meat thermometer that it was at the correct eating temperature
45 min later.

I could tell the same thing with my fried chicken-when I immediately cut
it open it had juice and steam galore. It was only slightly pink in one
spot at the bone, no different than how the grocery store's fried
chicken always looks when you bite into it, but I am paranoid about
chicken being well done hence the refry.

I took a picture for show and tell (the chicken was not dark brown by
any means) if I ever get around to getting a generic picture account set
up.

"Ophelia" > wrote in
:

> I bake mine in the oven. I flour, egg and breadcrumb the pieces, lay
> on oven tray, squirt a little oil over them and bake. We love them
> like that.
>

That's pretty much the way I make it too, with the addition of an abundant
sprinkle of powdered garlic. I've not fried chicken, or much else besides
bacon and eggs or salmon patties, for decades.



--
"Where there's smoke there's toast!" Anon

"KenK" > wrote in message
...
> "Ophelia" > wrote in
> :
>
>> I bake mine in the oven. I flour, egg and breadcrumb the pieces, lay
>> on oven tray, squirt a little oil over them and bake. We love them
>> like that.
>>
>
> That's pretty much the way I make it too, with the addition of an abundant
> sprinkle of powdered garlic. I've not fried chicken, or much else besides
> bacon and eggs or salmon patties, for decades.

Ahh yes, I do season them too

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