Topic: Need a little help looking for the Shadows chicken fry Recipe (Read 4840 times)

Khalee · « **on:** July 13, 2004, 03:44:47 pm »

I think it was The shadow that gave me a good Chicken fry Recipe from the old boards, but I did not wright it down at the time. But I did try it and liked it So The shadow if your here how about posting it again, as I'm in the mood for some chicken fry again.

Khalee · « **Reply #1 on:** July 13, 2004, 07:40:54 pm »

I guess no shadow. But this is what I made up. Get two dinner plates in one mix 1/4 cup cornmeal with 1/2 cup flour, Add either garlic pepper or lemon pepper I used garlic maybe a 1/2 tablespoon, onion salt again maybe 1/2 tablespoon, I also added Crackers but you don't need to if you don't want. In the other plate Pour milk till the bottom is just covered perhaps 2/3 cup, add one egg mix together. get your fry skillit and put what oil you like in the bottom at least enough to cover the bottom And heat up. Now dredge your meat in the milk and egg mixture coating all sides, then put it in the powder mixture coating all sides. then just fry till done.

And it tasted fairly good. So some one try it and tell me what you think.

Sirgod · « **Reply #2 on:** July 14, 2004, 05:59:10 am »

That does sound good. I see will on the Hot Topics every now and then. I'll let him know you where looking for the Recipe Bro.

stephen

Ravok · « **Reply #3 on:** July 14, 2004, 07:20:51 am »

Me too please!!

Grand Master of Shadows NCC37385 · « **Reply #4 on:** July 14, 2004, 10:45:32 am »

Which chicken recipe? I put an old time chicken recipe and one thats just like KFC on the old boards.

Sirgod · « **Reply #5 on:** July 14, 2004, 10:49:31 am »

I think He's looking for the Batter you Mentioned For Chicken Fried steak Will.

Stephen

Ravok · « **Reply #6 on:** July 14, 2004, 11:19:22 am »

I would like the Fried chicken recipe as well if you don't mind please.

( Cant beat southern cooking)

Grand Master of Shadows NCC37385 · « **Reply #7 on:** July 14, 2004, 11:42:26 am »

2 eggs
1/2 C. Buttermilk
1 C. Crackermeal- finely ground crackers.
1 C. Seasoned Flour- 1 tsp. salt, 1 tsp. black pepper, 1/2 Tbsp. Seasoned salt, 2 tsp. sage or chicken seasoning.

Beat eggs and Buttermilk together. Dip chicken pieces (or steak) into mixture and dredge in seasoned flour, dip back into egg/buttermilk mixture and then dredge in crackermeal.

Preheat over to 350. Place in a baking pan and cook for 45 minutes to 1 hour until done. Turn once halfway through cooking time. Chicken starts to seperate from bone when done. Do not burn.

For pan fried chicken, use same recipe leaving out cracker meal, and dredge twice in seasoned flour. Cover and cook over med. heat, turning pieces every so often, until done. Goes well with homemade buscuits and cream gravy.

KFC type chicken

3 cups self rising flour
1 tsp. paprika
2 packages Knorrs Beefy Tomato Soup
1 tsp. seasoned salt
2 small packages

Good Seasons Italian Dressings
Chicken fryer
1 pound margarine, melted
Combine dry ingredients in plastic bag, shake cut-up, wet chicken pieces. Place on baking tray, baste with margarine. Bake at 350° for 1 hour basting occasionally. Store leftover flour in refrigerator.

Ravok · « **Reply #8 on:** July 14, 2004, 11:50:50 am »

Thanks i know what im having for dinner tonight!!!

Grand Master of Shadows NCC37385 · « **Reply #9 on:** July 14, 2004, 12:14:52 pm »

Youre welcome bro. I hope you enjoy it!

Khalee · « **Reply #10 on:** July 14, 2004, 01:32:16 pm »

Quote from: TheShadow on July 14, 2004, 11:42:26 am

2 eggs
1/2 C. Buttermilk
1 C. Crackermeal- finely ground crackers.
1 C. Seasoned Flour- 1 tsp. salt, 1 tsp. black pepper, 1/2 Tbsp. Seasoned salt, 2 tsp. sage or chicken seasoning.

Beat eggs and Buttermilk together. Dip chicken pieces (or steak) into mixture and dredge in seasoned flour, dip back into egg/buttermilk mixture and then dredge in crackermeal.

Preheat over to 350. Place in a baking pan and cook for 45 minutes to 1 hour until done. Turn once halfway through cooking time. Chicken starts to seperate from bone when done. Do not burn.

For pan fried chicken, use same recipe leaving out cracker meal, and dredge twice in seasoned flour. Cover and cook over med. heat, turning pieces every so often, until done. Goes well with homemade buscuits and cream gravy.

KFC type chicken

3 cups self rising flour
1 tsp. paprika
2 packages Knorrs Beefy Tomato Soup
1 tsp. seasoned salt
2 small packages

Good Seasons Italian Dressings
Chicken fryer
1 pound margarine, melted
Combine dry ingredients in plastic bag, shake cut-up, wet chicken pieces. Place on baking tray, baste with margarine. Bake at 350° for 1 hour basting occasionally. Store leftover flour in refrigerator.

This is the one thanks, may have to try the KFC one if I can find the tomato soup package, I take it that is a dry soup mix.?

Khalee · « **Reply #11 on:** July 14, 2004, 03:09:54 pm »

Question how many cups in a pound? Also how many chicken pieces is that KFC recipe for?. But I went to the store and manage to find all the stuff so I might as well make some up.

Ravok · « **Reply #12 on:** July 14, 2004, 03:16:09 pm »

I think i can ansewer this one for you Kahlee.
It depends on what is in the cup to determine the weight. Oil weighs less than water ect. so its best just to weigh it out.

And there are genrally 8 pieces of chicken in a cut up fryer 2-leg 2-thigh 2-breasts 2- wings.

Hope this helps!

Sirgod · « **Reply #13 on:** July 14, 2004, 03:20:19 pm »

Beat me too It Mike. amazing that a Klingon knows how to cook. Then again, I've never ate Skank Before Live or dead. ( Or whatever you call that food.)

Stephen

Ravok · « **Reply #14 on:** July 14, 2004, 03:25:02 pm »

Ro GeK Pie!!!! Heart of Targ!!! Gagh now that is real food. Fit for a warrior!!

For more cooking tips read my cook book " Human Burnt Food is Revolting and is for Weaklings"

Sirgod · « **Reply #15 on:** July 14, 2004, 03:32:38 pm »

Quote from: Ravok on July 14, 2004, 03:25:02 pm

Ro GeK Pie!!!! Heart of Targ!!! Gagh now that is real food. Fit for a warrior!!

For more cooking tips read my cook book " Human Burnt Food is Revolting and is for Weaklings"

Stephen

Khalee · « **Reply #16 on:** July 14, 2004, 03:50:59 pm »

well I mixed up the KFC one. Only made half tho and will have it along with some stuffing and corn on the cob tonight.

But If I get sick and Die from it I will never speak to you again, Just wanted you to know that

Sirgod · « **Reply #17 on:** July 14, 2004, 03:53:05 pm »

There's the Optimistic Khalee we all Love and Know.

Quote from: Khalee on July 14, 2004, 03:50:59 pm

well I mixed up the KFC one. Only made half tho and will have it along with some stuffing and corn on the cob tonight.

But If I get sick and Die from it I will never speak to you again, Just wanted you to know that

Have a good Evening Bro.

Stephen

Khalee · « **Reply #18 on:** July 14, 2004, 07:56:31 pm »

Well I tried the KFC version But I might have did something wrong, As I didn't get much of a crust And it didn't have much of a taste, Unless of course its because I did not use self rising flour, used what I had. And was I suppose to use the Butter milk and egg thing as well, or was that just for the first version.?

Ferretlxix_XC · « **Reply #19 on:** July 14, 2004, 09:02:55 pm »

I didn't get a chance to try out your Rootbear rib recipe.
do you still have it?

Grand Master of Shadows NCC37385 · « **Reply #20 on:** July 14, 2004, 09:42:21 pm »

Ok guys, here are some basic cooking tips:

1. A cup for liquid is different than a cup for dry measure. The small plastic or metal measuring cups are for dry measure. The glass pyrex measures with the handles like a cup are for liquid measuring. Self-rising flour swells, plain flour doesnt unless you add levening agents (baking powder, salt, ect).

2. If the coating doesent look thick enough, try dredging instead of shaking. Dredging is placing the dry coating on a plate or in a deep bowl and rolling and pressing the meat into the coating. You might also try double dipping. Placing the meat back into liquid, ie. butter, or buttermilk/egg mixture and then redredging.

3. Make sure that everything is preheated. This helps to fix the coating and doesnt allow the meat to sweat and let the coating to run.

Khalee · « **Reply #21 on:** July 15, 2004, 01:01:47 am »

One question about Self Rising flour. What is it suppose to do make a crust on its own?.

Grand Master of Shadows NCC37385 · « **Reply #22 on:** July 15, 2004, 08:18:58 am »

Yes. All flour will make a crust on its own. Self-rising just takes a little longer. If you want to speed it up a bit, you can use a little non-stick cooking spray. Lightly spray it over the pieces after you place them in the pan. If you want a really crunchy crust, use a deep fryer. Dont forget about preheating.

Ravok · « **Reply #23 on:** July 15, 2004, 08:23:14 am »

I used my deep fryer and it was DELICOUS!!

Thanks Shadow!!

Grand Master of Shadows NCC37385 · « **Reply #24 on:** July 15, 2004, 12:18:29 pm »

Youre welcome. Im glad you enjoyed it.

Khalee · « **Reply #25 on:** July 15, 2004, 05:52:26 pm »

Well Im going to try your buttermilk one again tonight, and see if I cant get the coating to stick this time. Last time I lost most of it when I turned the steak over. But it tasted good.

Grand Master of Shadows NCC37385 · « **Reply #26 on:** July 15, 2004, 06:08:28 pm »

You might want to try using half a stick of butter and 1/4 C shortening in the pan. Are you using a baking pan in the oven or a frying pan on the stovetop? Cast iron frying pans work better. You can also shake a little salt around the bottom of the pan to help prevent sticking.

Khalee · « **Reply #27 on:** July 15, 2004, 06:40:32 pm »

Non stick fry pan.

Grand Master of Shadows NCC37385 · « **Reply #28 on:** July 15, 2004, 07:01:28 pm »

Shake off additional Buttermilk/egg mixture before coating with flour mixture. Then you should use the half stick butter and 1/4 C Shortening. Get the pan fairly high heat and place the meat in while hot. Turn the meat once the down side is brown and brown the other side. Turn once more, then cover pan and allow to cook on med-low heat for 20 min. (looking every so often to make sure it dowesnt burn), then turn, cover and cook for 20-25 minutes until done. Allow done meat to drain on a paper towel to remove excess oil.

Khalee · « **Reply #29 on:** July 17, 2004, 02:18:03 am »

Well I didnt fix it when I said I was But I mixed the batter. How long can I keep that for?. Should I have waited till I was going to fix it to make up the batter?

Grand Master of Shadows NCC37385 · « **Reply #30 on:** July 17, 2004, 09:41:48 am »

If you keep the dry mix in a sealed container (closed jar or ziplock bag) you can keep it for several weeks.

kortez · « **Reply #31 on:** July 17, 2004, 09:50:46 am »

Ah, thanks, Shadow! I am going try all these recipes.

Much obliged!

Ravok · « **Reply #32 on:** July 17, 2004, 09:51:39 am »

I liked the chicken so much I'm having it again tonite, with red beans and rice, sweet potatoes , mustard greens and corn bread.

Grand Master of Shadows NCC37385 · « **Reply #33 on:** July 17, 2004, 10:14:33 pm »

Thank my mother. She taught me to cook and passed on the family recipes. Of course the KFC chicken isnt a family recipe, but the others are.

Ravok · « **Reply #34 on:** July 17, 2004, 11:21:55 pm »

Do you have any good corn bread recipes? Im not a baker and i allways have to buy pre mix.

Grand Master of Shadows NCC37385 · « **Reply #35 on:** July 17, 2004, 11:33:19 pm »

I dont have a recipe...exactly. I posts as close to a recipe as I can. This is how I make it.

2 C self-rising cormeal.
1 C self-rising flour
1/2 C Canola oil
2 eggs
Buttermilk or whole milk. Enough to make a thick batter.

Sift cornmeal and flour together, so that you dont get lumps of bread dough. Add oil and egg to cornmeal/flour mixture and mix. Then add buttermilk or milk until you get a thick batter. Bake at 375 until brown and no longer "jiggly". To test if its really done, push toothpick or butterknife into center. If it comes out relatively clean, its done.

Add cracklin's or bacon bits for a little added kick.

You can also add finely diced onions and less milk/buttermilk to get hushpuppies. Deep fry them though.

Ravok · « **Reply #36 on:** July 17, 2004, 11:56:06 pm »

Thanks Shadow!

I will give it a wihrl for Sunday dinner.

Grand Master of Shadows NCC37385 · « **Reply #37 on:** July 17, 2004, 11:58:33 pm »

No problem man. Happy to help.

Khalee · « **Reply #38 on:** July 18, 2004, 12:04:13 am »

Well I fixed the first recipe. It was pretty good, But the steak was just a bit to big, either that or Im just not able to eat like I use to. But

It will probably taste pretty good on porkchops too.

Grand Master of Shadows NCC37385 · « **Reply #39 on:** July 18, 2004, 12:07:41 am »

It does!

Ravok · « **Reply #40 on:** July 18, 2004, 12:41:36 am »

Heck i for got about pork chops!!

Sirgod · « **Reply #41 on:** July 18, 2004, 04:08:39 pm »

Will Needs to Make a cookbook to help out his Cousin Scott , and his Mom.

Stephen

Grand Master of Shadows NCC37385 · « **Reply #42 on:** July 18, 2004, 05:53:21 pm »

Quote from: Stephen on July 18, 2004, 04:08:39 pm

Will Needs to Make a cookbook to help out his Cousin Scott , and his Mom.

Stephen

I would, but I dont have the money to publish it. I could create an e-cookbook, but someone would rip it off. Some of our family recipes are hundreds of years old. In fact, Ive seen some of our recipes that I posted on another forum appear on a university (Berkeley sp?) website, and they werent there before. I dont know who sent them the recipe, or if it was even ours, but its funny that they appeared just days after I posted them.

Sirgod · « **Reply #43 on:** July 18, 2004, 06:33:04 pm »

Might want to check out one of those Self Publish Sites. Or even have Kinkos bind them for you.

Stephen

Grand Master of Shadows NCC37385 · « **Reply #44 on:** July 18, 2004, 06:38:18 pm »

Quote from: Stephen on July 18, 2004, 06:33:04 pm

Might want to check out one of those Self Publish Sites. Or even have Kinkos bind them for you.

Stephen

I'll have to look into that. I wonder how much I could get per book? $9.95, $14.95 per book? Wouldnt take that many to get Scott's mom out of debt.

Sirgod · « **Reply #45 on:** July 18, 2004, 06:45:24 pm »

It's worth a shot. I know My aunt who does Family Reunion stuff each year makes her's and sells them for around 20.00 a pop.

Stephen

Grand Master of Shadows NCC37385 · « **Reply #46 on:** July 18, 2004, 06:48:35 pm »

Cool! Could you ask her about how much it costs! How does she advvertise, ship, ect.?

Sirgod · « **Reply #47 on:** July 18, 2004, 06:53:13 pm »

Will do ( hehe Pun Included) It was mostly for Family Members though, as Who else would have bought the book at a Family reunion.

as For the Cost's , I'll look it up.

If Nothing else, Maybe we can bug ToastyO into finishing his Program and Both of us Present our Family recipes There.

Stephen

Grand Master of Shadows NCC37385 · « **Reply #48 on:** July 18, 2004, 06:55:43 pm »

That would be great. Hey Toasty, get busy my friend!

Khalee · « **Reply #49 on:** July 19, 2004, 09:27:26 pm »

Well I tried it on pork chops tonight with a variation I used cornmeal instead of flour and it tasted pretty good. Only problem was like the last time I couldnt finish all of it. At least now I got a good Breading mix. Thanks

Gonna have to try it on Fish and Chicken next.

Sirgod · « **Reply #50 on:** July 19, 2004, 09:53:09 pm »

Corn meal works really well with Catfish.

If It's not Catfish, I suggest abit of Soy sauce, some veggies, Lots of rice, an egg or two, and add the fish for flavor.

It makes good Fried Rice.

Stephen

Grand Master of Shadows NCC37385 · « **Reply #51 on:** July 20, 2004, 02:43:56 am »

I'll have to go through my recipe boxes and find our salt & pepper catfish recipe. If any of you are ever in the Charlotte area, be sure to stop in Gaston County at a Fish Camp. Thats some gooood fish! Not expensive either.

Ravok · « **Reply #52 on:** July 20, 2004, 11:51:53 am »

Good Deal

I love Cat Fish!!!
Darn Shadow im going to get fat!!!!

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