Comments on: Oven Fried Chicken

By: laura

laura — Wed, 25 Feb 2009 17:23:14 +0000

Do you guys think this would work to make chicken nuggets or tenders?

By: Laura-Whateverebay

Laura-Whateverebay — Tue, 24 Feb 2009 06:00:22 +0000

Great ideas for the crust. My mom would add Tabasco for flavor no kick for me! Thanks for the ideas

By: POSHpreneur Clarissa

POSHpreneur Clarissa — Tue, 24 Feb 2009 05:05:08 +0000

YUMM!!!! This is something that I have to try, we still have a lot of snow here in upstate NY and this just sounds like a snowy day comfort dinner!

By: Pam

Pam — Tue, 24 Feb 2009 01:23:09 +0000

I crush a bag of “cheap” potato chips. I use a rolling pin to crush
them in the bag and then drop the chicken pieces in the bag after dipping them in egg. Pam, South Bend

By: Heidi @ Carolina Dreamz

Heidi @ Carolina Dreamz — Tue, 24 Feb 2009 00:05:47 +0000

Idea..

I noticed something unique, a couple weeks ago, in an un-named place..
and I’m going to suggest, it here, because you mentioned the kid thing..

To prep wings, to go into a hot bar, the fried wings and sauce were put into a very large plastic tub, with a seal/lid. Then the container was wrapped, tightly, with several layers of plastic wrap!

After shaking, the lady cut the plastic wrap off and poured them into her “hot bar” thingee..

As expensive as plastic wrap is.. because I refuse to buy non sticking generic, again.. I think its worth it to have the help, of a child, to shake it! They could drop it and if the container didn’t break, you’d still be good to go!

(I’m laughing, thinking about cheap plastic wrap, like this, with two strips of duct tape! It would work and then could just be cut off, too! I’ll take pictures, for you, when I try it.)

I wish I would have learned this 20 years ago.. *sigh*

I’m so glad you put the alternate ideas, for “topping”…

I’ll trade you 2 cups of crushed tortilla chips for 2 cups of crushed corn flakes?? No joke. *grin*

By: Keter

Keter — Mon, 23 Feb 2009 22:36:18 +0000

If you marinate your chicken in buttermilk (milk with apple cider vinegar works, too, but not quite as well) overnight in the refrigerator it is even more tasty.

Buttermilk is expensive so you can reuse the leftover buttermilk marinade immediately to make biscuits to serve with your chicken (milk/vinegar doesn’t really work for this, just real buttermilk). The meat flavor disappears, leaving just a little richness. Don’t reuse the buttermilk for anything that isn’t thoroughly cooked, as it will have picked up salmonella or other bacteria from the chicken. If you can’t use it immediately, discard it – it has a usable life of 24 hours from when it first comes into contact with the chicken, and it will become very dangerous even if kept refrigerated.

If you can’t cook your marinated chicken on the night planned, remove it from the marinade, rinse thoroughly, and put back into the refrigerator in a clean container – it will hold for ONE more day. After that, discard it. The milk gives bacterial growth a boost.

One thing you learn when you do a lot of cooking is that flavors are best when you do something just a little dangerous, like marinating chicken in buttermilk or using a well-aged cut of meat. But it’s a fine line between delicious and deadly, so be sure to err on the side of caution – when in doubt, throw it out.

By: Rebecca

Rebecca — Mon, 23 Feb 2009 16:53:42 +0000

My grandmother and mother both made “Oven Fried Chicken” when I was younger, but somehow I never learned how. Thanks for the recipe! I admit, I plan to modify it since i know they would cut up the chicken and soak it in ‘garlic milk’ overnight. I think it was buttermilk with garlic, and now I have to give it a try because that was the best fried chicken I ever remember eating.