For the last hundred years (at least) I've been frying chicken the same old way... but recently I've made some changes, and the difference in taste is amazing.
First I cut up the pieces, removing the tip from the wing and cutting the breast in two so it can cook faster. Usually I remove the bone as well. Often I remove the skin from all but the legs.
Next, in a deep, narrow bowl I combine milk, an egg, and spices... salt, pepper, garlic, sage, and my new one: oregano. I don't know what possessed me to sprinkle in oregano one night, but it made all the difference!
I coat the chicken and then let it sit in this mixture, marinating, for an hour or two - or longer. Depends on how long before dinner I think to go get it done.
When it's time to fry, I put about 3 heaping tablespoons full of flour in a bowl and add those same spices again, plus about 1/2 teaspoon of paprika ... then dredge each piece before putting it in the pan.
I don't use a lot of oil - perhaps 1/4" in the bottom of the iron skillet - and I do get the oil hot before adding the chicken.
Fry on medium heat - keeping an eye on things and turning the pieces often.
If you like this, keep playing with other spices you like. Who knows, one day you might accidentally stumble into Colonel Sander's recipe!
Showing posts with label easy chicken recipe. Show all posts
Showing posts with label easy chicken recipe. Show all posts
Thursday, October 1, 2009
Thursday, April 23, 2009
Easy noodles & chicken
What to do with a leftover chicken breast or two? Make chicken and noodles for an easy meal.
Start with cutting the chicken up into bite sized chunks - if you have turkey instead of chicken, that works just as well.
Then dump a can of chicken broth and a cup of water into a sauce pan, add the chunks, bring it to a boil first, then turn it down to simmer while you cook the noodles. If you have a lot of chicken, you might need 2 cans of broth.
Cook the noodles as usual - boiling them until they're at the stage of tender that you like best. I use salted water - you may not.
Once the noodles are cooked, drain them and put them in a casserole dish. Then, using a slotted spoon, remove the meat chunks from the chicken broth and add them to the noodles.
Your broth will have cooked down, so add water until you have about a cup and a half of liquid. Next, put about 2 tablespoons of corn starch in a cup, and add about an ounce or two of cold water. Stir it until it's smooth.
Add the cornstarch a little at a time to the broth, stirring constantly to keep it mixed well. Keep adding until your "sauce" has thickened almost to the consistency of gravy. Then take it off the stove and pour it over the noodles and meat.
To add variety, you can toss in some leftover vegetables, or a handful of frozen vegetables. I particularly like peas with noodles - you may prefer carrots, broccoli, or even green beans.
If you decide to use frozen vegetables, heat them in the sauce for a few minutes before you combine the ingredients.
If it isn't quite time for dinner, put a lid on your casserole and put the whole thing in the oven, turned on the lowest setting.
Since I love pasta in any form and ignore everything else on the table when it's there, this is enough for me. But if your family likes a "full meal" a good green salad makes a fine accompaniment.
Start with cutting the chicken up into bite sized chunks - if you have turkey instead of chicken, that works just as well.
Then dump a can of chicken broth and a cup of water into a sauce pan, add the chunks, bring it to a boil first, then turn it down to simmer while you cook the noodles. If you have a lot of chicken, you might need 2 cans of broth.
Cook the noodles as usual - boiling them until they're at the stage of tender that you like best. I use salted water - you may not.
Once the noodles are cooked, drain them and put them in a casserole dish. Then, using a slotted spoon, remove the meat chunks from the chicken broth and add them to the noodles.
Your broth will have cooked down, so add water until you have about a cup and a half of liquid. Next, put about 2 tablespoons of corn starch in a cup, and add about an ounce or two of cold water. Stir it until it's smooth.
Add the cornstarch a little at a time to the broth, stirring constantly to keep it mixed well. Keep adding until your "sauce" has thickened almost to the consistency of gravy. Then take it off the stove and pour it over the noodles and meat.
To add variety, you can toss in some leftover vegetables, or a handful of frozen vegetables. I particularly like peas with noodles - you may prefer carrots, broccoli, or even green beans.
If you decide to use frozen vegetables, heat them in the sauce for a few minutes before you combine the ingredients.
If it isn't quite time for dinner, put a lid on your casserole and put the whole thing in the oven, turned on the lowest setting.
Since I love pasta in any form and ignore everything else on the table when it's there, this is enough for me. But if your family likes a "full meal" a good green salad makes a fine accompaniment.
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