Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken - Picnic Basket Fried Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Picnic Basket Fried Chicken Post by :system2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1145

Click below to download : Poultry - Chicken - Picnic Basket Fried Chicken (Format : PDF)

Poultry - Chicken - Picnic Basket Fried Chicken

2 pounds chicken pieces (breast, legs, and thighs)
3 cups buttermilk
4 cups vegetable shortening, for frying
Sea salt and freshly ground black pepper
4 eggs, beaten
3 cups flour

With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again. Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight if possible.

Preheat the oven to 375 degrees

Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls.

Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

Serve warm immediately, or store in the refrigerator for the next day’s picnic.
If you like this book please share to your friends :

Poultry - Chicken -  Pineapple Chicken Poultry - Chicken - Pineapple Chicken

Poultry - Chicken -  Pineapple Chicken
4 chicken breasts oil or butter 2 Tbl. lemon juice 1 Cup pineapple juice 2 Tbl. soy sauce pineapple chunks salt, paprika, flour, bay leaf Preheat oven to 350 degrees F. Dip chicken in flour seasoned with salt, pepper and paprika. Fry lightly and remove to baking dish. Mix fruit juice and soy sauce and pour over chicken. Add bay leaf, cover, and bake at 350 for 1 hour. Dip pineapple chunks in flour, fry lightly and serve on platter with chicken.

Poultry - Chicken -  Pickled Chicken Poultry - Chicken - Pickled Chicken

Poultry - Chicken -  Pickled Chicken
4 skinned chicken breasts 6 peeled cloves garlic 12 black peppercorns 4 sprigs thyme 1 tablespoon toasted cumin seeds 1 sliced Spanish onion 4 cups white wine 1 cup apple cider vinegar 1 sliced lemon 1 sliced orange 1/2 teaspoon cayenne 2 tablespoons salt 1 tablespoon sugar