Thursday, March 7, 2013

Chicken Fry

The best thing about cooking is experimenting and figuring out how your recipes work. Learning new things about spices and textures is half the fun. Southern style and comfort foods are the most fun because you can really change them up however you like.  I have found a way to bread and fry pretty much any meat you want and it will come out crispy every time.

First decide what meat you want to fry, cut up chicken pieces (it could be boneless skinnless for something more like chicken strips or nuggets or skin and bones on for fried chicken) tendorized meat like steak or pork (for chicken fried steak).

Next put the chicken in a bowl and pour about a cup of milk over it, just enough to barely cover it, and let it sit for a few minutes.

Then you will want a large dinner plate or large shallow pan. Put a cup of flour on the plate and season it with Lowrys season all, and some pepper and whatever other seasonings you like, mix it up and then pour 1/4 cup of milk into the flour. Stir it around with a fork first and then use your hands to fluff it up. It will be clumpy and crumbly, this is what will make your chicken crunchy.

Now take your chicken and roll it on the flour pressing the crumbles onto the meat. Set it on a plate until you coat all the pieces. Make more flour if you need to.

Now fry each piece just until the breading is that perfect shade of golden. Set the pieces on a wire rack that is on a cookie sheet, and bake them on 350 until the meat is cooked through. If you try to fry them until they are cooked through, it will just burn your breading.

When you bake it on the rack all the sides stay crispy and the meat will cook all the way through without burning your breading.

Make sure you check your meat with a meat thermometer before serving it. It should read 165+ to ensure it is compleatly cooked.

Now your done! Serve it with potatoes and a veggie!

What kind of country girl would I be if I coudn't fry chicken?!