Frying chicken thighs.

[JVS]

Any recipes for next time? I got 5 lbs on sale,

[Midlodemocrat]

1. soak them overnight in buttermilk

dredge them in flour, then in your bread crumbs of choice. I crush up herb flavored stuffing and dredge them in that. It's really good.

matcom used to use lucky charms. They're magically delicious.

[JVS]

2. I gotta eat today! But I'll keep your recipe in mind. Can I use oatmeal as the breading?

And can I use regular milk?

[Midlodemocrat]

8. I wouldn't go with regular milk.

rinse them, pat them dry, coat them in egg, then dredge them in flour. If you have bread? You can make your own bread crumbs.

[newcriminal]

4. aren't you suppose to use cornflakes?

Wasn't there a never ending fight regarding this months ago?

[JVS]

6. Over 4 years ago

[Midlodemocrat]

7. It was actually years ago.

[newcriminal]

9. I'm getting old, I guess.

I don't post on here that often. My husband is on here all the time, and I remember him cackling about it.

[CreekDog]

13. Ixnay on the ikenray

:hide:

[Born_A_Truman]

3. Stir fry for salad

I buy the boneless, skinless thighs and fry them in my wok with a tiny bit of oil. I make a salad with bite size chicken, lettuce, black beans (hot), tomato, avocado and whatever else I have for salad at the time. Then I make a salsa-ranch dressing. It's yummy!

[JVS]

5. Interesting. These have bone and skin though, so I'm making fried chicken,

[Lyric]

10. I soak mine overnight in salt water, garlic, and pepper.

The next day I drain them, pat them dry, and mix up two dredges--a wet dredge that consists of one beaten egg and either one or two cups of buttermilk (depends on how much chicken I'm frying) and a dry dredge of flour, salt, pepper, paprika, garlic powder, about a tablespoon of Old Bay, and a teaspoon of onion powder. The chicken gets dipped into the wet dredge, then the dry, then the wet again, then the dry again, resulting in a thick double-layer of breading.

I fry it in 2-3 inches of melted manteca shortening on medium-low heat until the breading is dark golden brown and crispy. If it's still not quite done in the middle, I finish it with 15 minutes in a 400 degree oven, putting the chicken on a wire rack over a roasting pan.

It comes out incredibly good, but as our chicken is complicated and time-consuming, we rarely make it. For the record, you can make a simple chicken gravy from a combination of a few tablespoons of the grease and drippings, an equal amount of flour, plus a couple of cups of canned chicken broth (or reconstituted powder, whatever's around.) I always make a batch of buttermilk biscuits with fried chicken, as well as mashed potatoes and corn-on-the-cob.

:hi:

[Swede]

11. If you like garlic,put garlic powder in the flour dredge.

How much is a trial and error thing.

[InternalDialogue]

12. I made this a couple weeks ago and it was awesome... really easy too

Roasted Chicken with Mustard Crust

Mustard Crust
• 2 tablespoons chopped garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt

• 1 chicken (about 31/2 pounds)


For the crust: Mix all the ingredients in a small bowl.

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in a 450 degree oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.