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Darn it Southbel!!! I started C & D because of your post this morning, and now I want some fried chicken instead! Fried chicken is something I've just never developed a knack for. For fried chicken I let Publix do the work for me. I do make oven fried chicken cooked in butter that is easy and delicious, and I recently started adding Old Bay spice to the batter thanks to a recent city data meet up. YUM!!!
I will say that my fried chicken is nothing like Publix chicken. I think they double batter. Mine is very, very similar to Gullah Cuisine and Mama Browns chicken. Just a different style.
oh I don't dare try fried chicken. I have enough trouble with food -- eating that is. If I ever fried chicken and did it well, oh my, it would be my downfall.
oh I don't dare try fried chicken. I have enough trouble with food -- eating that is. If I ever fried chicken and did it well, oh my, it would be my downfall.
It's really not that hard. The key is the temperature of the grease. I think people believe to fry you need hot hot grease. Reality is that you're just cooking the heck out of the outside and leaving the inside all raw. Keep the grease at medium or lower and it's pretty easy. If you keep your grease at that temp, you'll literally know when to turn your chicken because it will be a beautiful golden brown.
No it's not the difficult factor -- it's the FAT factor. <G>
I hear ya! Lately I've been obsessed with cooking French food. I'm thinking I need to slow down on that given the amount of flipping butter I can go through in a week with doing this.
Here's an oldie but goodie. This is one of those easy to make but SO good appetizers that I use all the time.
Cocktail Meatballs
By the way, I use a crock pot to do this because it's easy and I can just keep it warm without having to sacrifice my stovetop.
Meatballs ingredients
1 pound of ground beef (I use chuck)
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons minced onion (I use my microplane to do this; makes me life easier)
1 teaspoon salt
1/4 teaspoon pepper
Sauce ingedients
1 12oz chili sauce
1 8 oz jar grape jam (this is one of those times that using cheaper is better. I find the store brands work best for this recipe)
For the meatballs, combine all of the meatball ingredients and make small meatballs. Each meatball will be about the size of a teaspoon (that's what I use to scoop out the mix to make my meatballs).
For the sauce, combine the chili sauce and grape jam. Bring to a boil but if you're using the crock pot, just put it on high. Stir it well after it's cooked a bit. Drop in your meatballs and cook for about 10 minutes until they're done or if you're using the crock pot, turn it down and let cook until ready to serve. I usually do this a few hours before serving if I'm using a crock pot. The idea here is to get the sauce nice and hot before you put in the meatballs so they won't crumble when you put them in the sauce. The very hot sauce will flash cook the outside, retaining the meatball shape. The reason you do not pre-cook the meatballs is because you want them nice and soft but infused with the sauce. Putting them in raw will do that.
As odd as this sounds, it's good eats and super simple to make!
I make something similar. I use a bottle of bbq sauce and a jar of grape jelly and cook sliced kielbasa in it.
Darn it Southbel!!! I started C & D because of your post this morning, and now I want some fried chicken instead! Fried chicken is something I've just never developed a knack for. For fried chicken I let Publix do the work for me. I do make oven fried chicken cooked in butter that is easy and delicious, and I recently started adding Old Bay spice to the batter thanks to a recent city data meet up. YUM!!!
Your oven fried chicken sounds good! Do you have a recipe?
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