Callie's Fried Chicken

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Yoshii, Apr 4, 2009.

  1. Yoshii

    Yoshii Songster

    I noticed that the way I make fried chicken is different than any of the recipes currently on here, so I wanted to throw this out here. It was passed on to me from my granddad's housekeeper, and I've gotten nothing but positively glowing reviews. Secret's in the breading! No photos right now, sorry, but next time I fry some up I'll snap some.

    You will need:
    enough oil or lard to submerge chicken

    chicken -- I always use boneless breasts cut into nuggets or strips, but any portion will do
    1 egg, beaten (or several tablespoons butter)
    1 cup approximately of instant mashed potato flakes
    1 tablespoon salt
    Pepper to taste
    any other spices you feel like adding -- I'm fond of oregano, but sage, paprika, cayenne, anything is fun, experiment!

    First, if using breasts, chop into whatever portion you prefer. I usually chop one breast into three or four strips. Rinse them and pat dry.

    Then, go ahead and prepare your breading in either a 1-gallon Ziploc container, a medium bowl, or any comparable container. Mix the potato flakes and any spices thoroughly, and set aside.

    Take each strip/portion and dip into the beaten egg (or butter). If using egg, make sure to shake off any dramatic excess -- you want it coated but not dripping.

    After dipping, immediately dredge the chicken in your breading mixture through whatever means you prefer -- shaking in a Ziploc bag, shaking, stirring, mixing with your hands, whatever ;D. Remove, press breading onto chicken to work it in, and place it on a plate. Repeat for all chicken.

    If you wanna get really fancy, you can repeat the last two steps and double-bread you chicken! But that's optional.

    Heat your grease to be moderately hot, as the smaller portions will cook faster and lead to a much crisper breading, and slower heat will "boil" a lot of the tasty flakes off. Submerge and cook until golden brown-orange, about a few minutes.

    Brown paper is good for grease absorption afterward, but paper towels will do, too. But only let them sit on the paper towels a short while on each side, or else the chicken will begin to sit in it's own grease and reabsorb it and get gross and soggy. If still too hot to eat, let continue draining on a wire rack.

    Serve and enjoy, and see if anyone in your family can stomach KFC ever again ;D!

  2. Yoshii

    Yoshii Songster

    As promised, pictures!

    Chicken, breading, and egg all set out

    Egg washing

    Breading with the potato flakes and the seasonings

    All breaded!

    Frying, first in...

    ...and removal!

    All done!

    Annnd one more shot.
  3. TerriLaChicks

    TerriLaChicks Crowing

    Apr 23, 2008
    Central Louisiana
    That looks different--and good! thanks for the post!
  4. MissPrissy

    MissPrissy Crowing Premium Member

    May 7, 2007
    Forks, Virginia
    Panko is excellent too in place of the potato flakes.

    I do my 'boneless' buffalo wings very similar.
  5. elusiveracer

    elusiveracer In the Brooder

    Feb 25, 2009
    Urban, MA
    I just tried this, and it is excellent. [​IMG]

  6. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
    that looks delicious!! thanks!
  7. Barnyard

    Barnyard Addicted to Quack

    Aug 5, 2007
    Southwest Georgia
    [​IMG] Looks great. Thanks for sharing
  8. mwdh1

    mwdh1 Songster

    Mar 21, 2009
    Thanks for the suggestion, I just got some chicken breasts out of the freezer for this
  9. Mahonri

    Mahonri Urban Desert Chicken Enthusiast Premium Member

    May 14, 2008
    North Phoenix
    My Coop
    10 more weeks and my leghorn roos are going into my frying pan in style.

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