breading and stuff

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by silkydragon, Dec 15, 2009.

  1. silkydragon

    silkydragon Chillin' With My Peeps

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    Nov 1, 2009
    ohio valley
    ok i was wondering if anneybodey knew anney good breading recipes or what kind to buy if i can get good breading ill probly never eat kfc again and can you fix a chicken cook and eat as soo as it is buchered cleaned and plucked or do you have to hang/store it for a day or 2 ahead of time like i go fishing alot and sometimes randomly have fish frys with friends could i go out and get a chicken while we are cleaning the fish and add chicken to the course or would i have to do that ahead of time?
     
  2. wildorchid053

    wildorchid053 Chillin' With My Peeps

    May 12, 2009
    syracuse area, ny
    if you want a really cruchy fried chicken.. season how you like and dip in flour then butter milk then flour again. then fry.
    if you want regular fried chicken season then dip in flour then fry.
     
  3. PandoraTaylor

    PandoraTaylor RT Poultry n Things

    Jun 29, 2009
    Alaska
    [​IMG]

    age for 24-48 hours in the fridge.....then

    make batter

    Egg, Flour, Seasonings,
    Dip, set in dish wait about 30 mins, dip 2nd time , then fry!


    Yummy
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    you can cook the same day you butcher, I do it every time and it tastes great. as for batters there are plenty of store bought versions if you don't want to mess with making your own (look near the butcher section), or there is the basic dip in eggs then flour, or you can use whatever you are using on your fish. Personally I grill my fresh fish in foil on the BBQ and would just add the chicken to the grill - no mess in the kitchen!
     

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