|The Chicken and Poultry Bible|
|by Christian Teubner|
These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables.
Results 1 - 10 of 37 for kentucky fried chicken
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Safety Warning: A ... then prepare this chicken in a regular ... chicken pieces are fried. If your ... will add an additional layer of flavor to the oil!
Place chicken in a pot, ... chicken, "When it gets quiet, its ready to come up". When golden brown (about 20 minutes), lift from grease and drain on racks.
1. Cover chicken with mixture of ... all pieces are fried, drain the ... Place on hot serving platter and keep warm in oven until you are ready to serve.
Clean and wash or skin and wash chicken, pat dry. Mix above ... roll chicken in batter. Fry in 2 inches of hot oil turning frequently until golden brown.
Wash and drain chickens, using cold ... Let sit 1 minute. Spray Pam on 2 baking sheets. Brush melted butter on pieces and bake at 350 degrees for 1 hour.
Cook the chicken pieces in enough ... the batter and fry in deep hot fat, 375 degrees, until heated through and golden brown, about 5 minutes. 4 servings.
Wipe chicken dry. Make paste ... foil. Bake 1 hour at 350 degrees uncovered then 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves 8.
Roll chicken in above mixture. Brush with melted butter. Bake at 350 degrees for 1 hour. Leftover mixture can be stored in the freezer and used later.
Remove all skin ... fat from the chicken. Rinse chicken ... done. To check for doneness, insert a fork into the thickest pieces and twist for tenderness.
Mix all dry coating ingredients well. Shake chicken in dry mixture ... recipe makes about 1 quart of coating; you may prefer to divide the recipe in half.
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