• 6/6 Fried Chicken Day -

    From Dave Drum@1:18/200 to All except Jim Weller on Monday, July 04, 2022 10:27:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma's Fried Chicken
    Categories: Poultry, Eggs, Herbs
    Yield: 5 Servings

    MMMMM----------------------------RUB---------------------------------
    4 ts Salt
    2 ts Onion granules
    1 1/2 ts Fine ground black pepper
    1/2 tb Rubbed sage
    1 ts Dried Thyme
    1/2 ts Garlic granules

    MMMMM--------------------------CHICKEN-------------------------------
    2 (3 1/2 - 4 lb) fryers; cut
    - up in 8 or 10 serving
    - pieces each
    2 c Flour; seasoned w/S&P
    2 lg Eggs; well beaten
    +=WITH=+
    2 c Whole milk
    3 c (or more) Crisco

    In a small container, combine rub ingredients, mixing well.
    Sprinkle the seasoning on chicken and rub it in. Seal the
    chicken in a container and refrigerate overnight, if
    possible.

    Remove chicken from refrigerator at least 1 hour before
    cooking.

    Place seasoned flour in a pie pan and set aside. In a wide,
    shallow bowl, beat eggs and milk and set aside.

    In a large deep skillet, heat oil to 375+|F/190+|C.

    Just before frying, dredge chicken in flour, shake off
    excess. Immediately place chicken in egg mixture and back
    into flour once again.

    Place in hot oil in a single layer and fry until crisp
    before turning. Turn only once.

    NOTE: You can use a deep fryer to good effect here. But,
    you won't get the gribbens and pan juices necessary to
    make a good cream gravy for the mashed 'taters.

    As remembered from watching/helping my Grandmother.

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:18/200 to All except Jim Weller on Monday, July 04, 2022 10:28:02
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Fried Chicken w/Cream Gravy
    Categories: Poultry, Herbs, Chilies, Sauces, Dairy
    Yield: 8 Servings

    8 lg Skinned, boned chicken
    - thighs
    4 1/2 ts Salt; divided
    2 1/2 ts Fresh ground black pepper;
    - divided
    76 Saltine crackers; 2 sleeves,
    - crushed
    2 1/2 c All-purpose flour; divided
    1 ts Baking powder
    1 ts Ground red pepper (cayenne)
    8 c Milk; divided
    4 lg Eggs
    Peanut oil

    Place chicken between 2 sheets of heavy-duty plastic
    wrap, and flatten to 1/4" thickness using a meat mallet
    or a rolling pin.

    Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
    evenly over chicken. Set aside.

    Combine cracker crumbs, 2 cups flour, baking powder,
    1 1/2 ts salt, 1 ts black pepper, and ground red pepper.

    Whisk together 1 1/2 cups milk and eggs.

    Dredge chicken in cracker crumb mixture; dip in milk
    mixture, and dredge in cracker mixture again.

    Pour oil to a depth of 1/2" in a 12" skillet. Heat to
    360+|F/180+|C. Fry chicken, in batches, 10 min., adding
    oil as needed.

    Turn and fry 4 to 5 more minutes or until golden brown.
    Remove to a wire rack in a jellyroll pan. Keep chicken
    warm in a 225+|F/105+|C oven.

    CREAM GRAVY: Carefully drain hot oil, reserving cooked
    bits and 2 tablespoons drippings in skillet. Whisk
    together remaining 1/2 c flour, remaining 2 1/2 ts salt
    remaining 1 ts black pepper, and remaining 6 1/2 c milk
    slowly about a cup at a time stirring in between.

    Pour mixture into reserved drippings in skillet; cook
    over medium-high heat, whisking constantly, 10 to 12
    minutes or until thickened.

    Serve gravy with chicken.

    Adapted from: My Recipes.com

    From: http://www.mommyskitchen.net

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:18/200 to All except Jim Weller on Monday, July 04, 2022 10:31:04
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rufus Estes' Fried Chicken
    Categories: Poultry, Vegetables, Marinades
    Yield: 5 Servings

    MMMMM---------------------------BRINE--------------------------------
    8 tb Unsalted butter
    2 Carrots; chopped
    1 sm Turnip; chopped
    1 bn Scallions; chopped
    2 tb Chopped fresh parsley
    2 tb All-purpose flour
    6 1/2 c Water
    1/2 c Salt
    2 tb Distilled white vinegar
    1 tb Black peppercorns
    1 lb Ice cubes

    MMMMM--------------------------CHICKEN-------------------------------
    5 lb Chicken; in 10 pieces
    Oil; for frying
    All-purpose flour; for
    - dredging
    Salt
    10 Sprigs fresh parsley

    TO MAKE THE BRINE: In a large pot, melt the butter over
    medium heat. When the butter is foamy, add the carrots,
    turnip, scallions and parsley. Cook, stir occasionally,
    until softened, about 10 minutes. Add the flour and
    continue to cook until just beginning to brown, 1 to 2
    minutes. Stir in the water, salt, vinegar & peppercorns
    and remove from the heat. Continue to stir until the
    salt has dissolved. Add the ice cubes and stir until the
    ice is melted and the brine has cooled to room temp.

    TO MAKE THE CHICKEN: Add the chicken pieces to the brine.
    If necessary, weigh down the chicken with a plate to
    ensure it is submerged. Refrigerate for 3 hours.

    Remove the chicken from the brine and pat dry.

    Pour a couple of cups of flour into a shallow bowl and
    season lightly with salt. Dredge the chicken pieces in
    the flour until well-coated and place on a wire rack set
    on a baking sheet. Let rest for at least 15 minutes.

    As the chicken is resting, fill a large cast iron skillet
    one third of the way up the sides with vegetable oil.
    Place the pot over medium to medium-high heat and bring
    the oil to 325+|F/165+|C. Monitor the oil's temperature
    using a fryer or candy thermometer. Line a second baking
    sheet with a triple layer of paper towels.

    When the oil is hot, add the legs and thighs of the
    chicken first, placing them around the sides of the
    skillet. Cook for 2 to 3 minutes before adding the
    breasts and the wings. Cover the skillet with a wire
    splatter screen to prevent excess grease from adhering to
    your kitchen surfaces. Fry, flipping occasionally, 10 to
    15 minutes.

    As the chicken pieces finish cooking, transfer to the
    paper towel-lined baking sheet and season lightly with
    salt. Once all of the chicken has been removed from the
    skillet, add the parsley sprigs to the hot oil and fry
    until crisp, about 1 minute. Transfer to the baking sheet
    with the chicken. Let the chicken rest for 5 minutes,
    then serve hot.

    Serves: 4 to 6

    RECIPE FROM: https://www.southernkitchen.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:18/200 to All except Jim Weller on Monday, July 04, 2022 10:31:06
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Popeye's Famous Fried Chicken Recipe
    Categories: Poultry, Herbs, Chilies
    Yield: 8 Pieces

    6 c Oil
    2/3 c A-P flour
    1 tb Salt
    2 tb White pepper
    1 ts Cayenne pepper
    2 ts Paprika
    3 lg Eggs
    3 1/2 lb Frying chicken w/skin;
    - cut-up (2 breasts, 2 legs,
    - 2 thighs, 2 wings)

    Heat oil over medium heat in a deep fryer or in a deep
    cast-iron skillet on the stove. Combine the flour, salt,
    peppers, and paprika in a bowl. In another bowl, break
    eggs and beat until well-blended. Check temperature of
    oil by dropping a pinch of flour mixture in pan. If the
    oil bubbles rapidly around the flour, it will be the
    right temperature. Dip each piece of chicken into eggs;
    then coat generously with the flour mixture. Drop each
    piece into the hot oil and fry for 15 to 25 minutes or
    until the chicken is a dark golden brown. Drain chicken
    on paper towels and serve warm.

    Makes 8 pieces.

    UDD NOTES: This recipe is *much* closer to the real
    deal than the late Gloria Pitzer's "recipe detective"
    version. When I make it I make the cayenne and paprika
    equal (1 1/2 ts ea). I also eschew the white meat
    parts in favour of legs and thighs.

    Serves 2 normal people

    RECIPE FROM: http://www.recipe4living.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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    * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)
  • From Dave Drum@1:18/200 to All except Jim Weller on Monday, July 04, 2022 10:31:08
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Favorite Fried Chicken
    Categories: Poultry, Dairy, Breads
    Yield: 8 servings

    Oil; for frying
    4 c A-P flour
    Salt & fresh ground pepper
    2 c Whole milk
    2 lg Eggs
    Two (4 lb ea) whole
    - chickens; in 6 pieces each
    - (breasts, wings, legs)

    Pour oil into a large, deep, heavy-bottomed pot fitted
    with a deep-fry thermometer to a depth of 3 inches. Set
    the pot over medium-high heat to preheat while you bread
    the chicken. When the oil reaches 325+|F/165+|C, regulate
    the heat to maintain that temperature.

    In a large bowl, whisk together the milk and eggs and
    set aside. To a second large bowl, add the flour and
    season generously with salt and black pepper and set
    aside.

    Dip the chicken pieces in the milk mixture, then dredge
    in the flour mixture, shaking off any excess. Place the
    pieces on a large platter or baking sheet and set by the
    stove. Line a second large platter or baking sheet with
    paper towels and set that by the stove as well.

    Working in batches of 2 or 3 pieces at a time, fry the
    chicken, turning occasionally, until the meat is cooked
    through and the breading is dark golden brown, about 15
    minutes for white meat, and 20 minutes for dark meat.
    Using a spider skimmer or heat-resistant tongs,
    carefully transfer the cooked chicken to the lined
    platter to drain while you continue cooking the rest of
    the pieces. Let cool for at least 5 minutes before
    serving.

    Yield: serves 8

    FROM: Martha Lou's Kitchen, Charleston, SC

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

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