How do I make fried chicken and potato wedges?!
I have chicken breast and potatoes but I dont know how to do it exactly!.!.!.!.!.!.Www@FoodAQ@Com
Answers:
This is one great potatoe recipe!. You can use any potatoes and I like to add some garlic and a bit of onion powder
HERB-ROASTED NEW POTATOES
Yield: 6 Servings
1 lb 14 oz small red potatoes,
!.unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp
!.dried basil
1 tb Chopped fresh oregano or 1
!.tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated parmesan cheese
1!. Preheat oven to 425F!. Cut the potatoes into 6-8 wedges each!.
2!. In a large bowl, combine the basil, oregano,oil,salt and pepper!.
Add the potatoes and toss to combine!.
3!. Place the potatoes on a nonstick baking sheet and sprinkle with
parmesan cheese!.
4!. Bake for 20-25 minutes of until tender and golden brown!.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish
Yellow potatoes, both of which have yellow flesh!. Substitute 2 t!.
chopped dried rosemary for the basil and oregano!.
SUNDAY FRIED CHICKEN
Yield: 1 Servings
3 c All-purpose flour
3 ts Poultry seasoning
2 ts Paprika
2 To 3 teaspoons onion
-powder
1 To 2 teaspoons garlic
-powder
1/2 ts Salt
-Dash pepper
2 Eggs
1 tb Milk
2 Broiler-fryer chickens (3
-pounds each), cut up or
16 Of
-Cooking oil
Combine dry ingredients in a plastic bag!. In a bowl, lightly beat
eggs and milk!. Dip chicken pieces in egg mixture and shake off
excess!. Shake a few chicken pieces in the bag at a time, coating
well!. In an electric skillet, heat 1/4 in!. of oil to 350!; brown
chicken on all sides!. Reduce heat to 275! and continue cooking for 30
minutes!.
Yield: 6-8 servings!.
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
Crisco's Super Crisp Country Fried Chicken
4 servings
1/2 cup milk
1 egg , slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 frying chicken (2-1/2 to 3 pounds) cut up or use chicken pieces
CRISCO Shortening for frying
Combine milk and egg in medium bowl!.
Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag!. Add a few pieces of chicken at a time!. Shake to coat!.
Dip chicken in milk-egg mixture!. Shake second time in flour mixture!.
Skillet or deep fry in Crisco!.Www@FoodAQ@Com
HERB-ROASTED NEW POTATOES
Yield: 6 Servings
1 lb 14 oz small red potatoes,
!.unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp
!.dried basil
1 tb Chopped fresh oregano or 1
!.tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated parmesan cheese
1!. Preheat oven to 425F!. Cut the potatoes into 6-8 wedges each!.
2!. In a large bowl, combine the basil, oregano,oil,salt and pepper!.
Add the potatoes and toss to combine!.
3!. Place the potatoes on a nonstick baking sheet and sprinkle with
parmesan cheese!.
4!. Bake for 20-25 minutes of until tender and golden brown!.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish
Yellow potatoes, both of which have yellow flesh!. Substitute 2 t!.
chopped dried rosemary for the basil and oregano!.
SUNDAY FRIED CHICKEN
Yield: 1 Servings
3 c All-purpose flour
3 ts Poultry seasoning
2 ts Paprika
2 To 3 teaspoons onion
-powder
1 To 2 teaspoons garlic
-powder
1/2 ts Salt
-Dash pepper
2 Eggs
1 tb Milk
2 Broiler-fryer chickens (3
-pounds each), cut up or
16 Of
-Cooking oil
Combine dry ingredients in a plastic bag!. In a bowl, lightly beat
eggs and milk!. Dip chicken pieces in egg mixture and shake off
excess!. Shake a few chicken pieces in the bag at a time, coating
well!. In an electric skillet, heat 1/4 in!. of oil to 350!; brown
chicken on all sides!. Reduce heat to 275! and continue cooking for 30
minutes!.
Yield: 6-8 servings!.
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
Crisco's Super Crisp Country Fried Chicken
4 servings
1/2 cup milk
1 egg , slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 frying chicken (2-1/2 to 3 pounds) cut up or use chicken pieces
CRISCO Shortening for frying
Combine milk and egg in medium bowl!.
Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag!. Add a few pieces of chicken at a time!. Shake to coat!.
Dip chicken in milk-egg mixture!. Shake second time in flour mixture!.
Skillet or deep fry in Crisco!.Www@FoodAQ@Com
Take the chicken breast and get some flour!.
You can either season it before you put it in or season the flour!. Roll the chicken in flour until it's covered and place it in hot oil!. Remove when chicken is brown and crisp or until liking!.
For potato wedges you can slice the potatoes in as many pieces as you want, and also add those to a seperate pan of hot oil!. When golden brown, take out and put desire amount of salt or whichever seasoning you would like!.Www@FoodAQ@Com
You can either season it before you put it in or season the flour!. Roll the chicken in flour until it's covered and place it in hot oil!. Remove when chicken is brown and crisp or until liking!.
For potato wedges you can slice the potatoes in as many pieces as you want, and also add those to a seperate pan of hot oil!. When golden brown, take out and put desire amount of salt or whichever seasoning you would like!.Www@FoodAQ@Com
you can always go to foodnetwork!.com!. they have all kinds of recipes & you can just type in the ingredients you have or want to use!.Www@FoodAQ@Com