Search results for query: *

Yummmy! I pan fry with bread crumb coating. See my parmigiana thread. https://www.backyardchickens.com/forum/viewtopic.php?id=30949

Glad you all are enjoying the chicken. For chicken breasts make sure you have a 'fryer' and not a roaster. Those thick breasts are likely to burn before they cook through. Mine cook about the same time as the legs in general. I use a thinnner breasted young cockeral for frying. We rarely buy...

Yayy! I am glad you have had a wonderful sunday supper. Something about Sundays and fried chicken just feels good!

I don't measure a temp but if I had to guess 325F. No lard is not slimey. You cook clean with it as long as the meat fries when it hits the pan. Crisco is shortening and it works but it doesn't crisp like lard does.

I only turn mine once (maybe twice if it is thick). Meat looses the juices in the frying if you turn it too much.

Someone would report us and ask to have it moved from recipes to meat birds and processing. LOL

*takes a bow*

Quote: I agree 100%! It is available online.

See, I don't understand the problem. If you cook properly with HOT lard you don't get the grease in your food. Most people do not know this! Standing rib roast and yorkshire pudding is a prime example!

Quote: And here I thought fried chicken for breakfast was a southern thing! bulldog girl - i guess about 1/2 - 3/4 inch - dependson mthe pan and how much I am cooking. I am just used to eyeballing most things. Try the self rising flour or look for house autry brand chicken breader - delicous...

If I use my big deep fryer I use peanut oil in it. If I do on the stove top crisco or lard.

You are very welcome!

I am posting this from an old blog post of mine. I fry chicken the way my Grandma taught me. Nothing fancy. Simple fried chicken. I cut up a chicken into pieces. Then i season it with pepper, garlic powder and anything else I have a taste for like onion powder, a dash of nutmeg etc. I don't...