Topic: Need a little help looking for the Shadows chicken fry Recipe (Read 4559 times)

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!

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Topic: Need a little help looking for the Shadows chicken fry Recipe (Read 4559 times) var addthis_config = {"data_track_clickback":true};

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Topic: Need a little help looking for the Shadows chicken fry Recipe (Read 4559 times)