FRIED CHICKEN (DIPPED IN EVAPORATED MILK)
This is a delicious recipe--crunchy outside and juicy inside. I saw a guest of Julia Child make this on one of her cooking shows. A friend of mine said that this is a really old recipe that has been around for a long, long time.
Provided by Andtototoo
Categories Poultry
Time 56m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the chicken pieces and remove excess fat. I use drumsticks since my children like those, but use whatever you want, just adjust the cooking time.
- Place the cleaned chicken pieces in a large mixing bowl. Sprinkle generously with salt and black pepper and mix well rubbing the seasonings a little bit into the skin. Set aside.
- In another large mixing bowl put the two eggs. Beat them with a fork. Add the evaporated milk and the water. Mix again. Set aside.
- In a large pie plate or other large shallow dish put the flour. Generously season with black pepper and seasoning salt. Stir to blend.
- Heat the oil in a large nonstick frying pan over medium heat. Let the oil heat for a good 13-15 minutes.
- When the oil is almost ready, mix the evaporated milk mixture up again. Dip one piece of chicken at a time in the milk mixture and then dredge it in the seasoned flour. Put the chicken piece in the hot oil. Repeat with more chicken pieces until the frying pan is full.
- Cook in the hot oil 20-25 minutes, depending on the pieces that you are frying, turning every 4-5 minutes. I usually cook these drumsticks around 21-22 minutes. Drain on paper towels.
- Repeat with the rest of the chicken until it has all been cooked.
- If you like your fried chicken spicy, 2 teaspoons cajun spice mixture can be added to the flour, or use whatever spices you desire.
Nutrition Facts : Calories 487.2, Fat 19, SaturatedFat 6.7, Cholesterol 205.2, Sodium 206.6, Carbohydrate 37.6, Fiber 1.1, Sugar 0.2, Protein 38.4
OVEN FRIED CHICKEN FROM PAULA DEEN
This is very delicious, and easy to make! Placing the chicken on the cooling rack is REALLY what makes it great, no need to turn them. I double the mustard/water combo, because I think this makes the chicken more moist. If they are not brown enough for you, place under broiler for a few minutes after it is baked to get a nice brown color. Also, a drizzle of melted butter before baking is a nice touch. This is from Paula Deen, hope you enjoy! I am trying to say Panko bread crumbs in the ingredients, but it will not let me. P.S. I am SO in love with Panko bread crumbs, if you have not yet tried them, please do, you will love them! : )
Provided by Scoutie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
- In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
- In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
- Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
- Place on prepared rack in pan.
- Bake for 25 to 30 minutes, or until chicken is golden brown.
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