Today is National FRIED CHICKEN day...Do you have a Recipe? - Page 1

 Another day of eating


   Crush 4 cups of Kellogs Corn Flakes on a cutting board..Add Sea salt and pepper to suit
    You may add cheyene pepper, or paprika or whatever spice you prefer..
   Pour a bowl of milk in large quart bowl

   Beat up 4 yard brown eggs till fluffy
    put pieces in the milk for a few minutes
    roll pieces  iin the egg

    Sprinkle with Garlic Powder

   and batter in the crumbs.

   Fill large cookie sheet with your battered chicken and bake until golden brown

   45 mins after turning at 25 minutes to suit your golden brown color.

  

  Ahead of time:
  Prepare a cookie sheet with Baking paper, set oven @ 350

Awwwe......now you are gonna make me cry! My mom was not a great cook but the one thing she knew how to do was make a great Southern Fried Chicken. The trick is to coat well and don't break the coating while turning, slow like. She always took the skins off and said, "The way I make it, no one can ever tell!" Here's to mom's  .

Roll chicken in flour, salt and pepper, fry in hot skillit with about 1/4" bacon grease. After crispy and brown, turn down heat add a can of campbells regular old vegetable soup. If you don't like the soup in it just grab it out of the skillit when good and crispy, have the wife get you a glass of ice tea and eat. Fry hot, if the grease don't spatter when you turn it, it ain't hot enough.
Hank

 
When I fry chicken like Hank,  I use an IRON SKILLET...


  JAN

Oh yeah, I agree Fe, all the way!  That reminds me, my X grand-in-law gave me her little iron saute skillet. I wondered at first. She even tested me to see how hot I washed the dishes in. I passed. Thank goodness, she was 100 percent Sicilian. I don't look good in cement.

  for frying chicken you need a big iron skillet.

lol
  I am making  HOMADE SALSA tonight...first time.. MY date last weekend made a  gallon for me and it is gone...we ate it like soup...so delicious!


salsa and FRIED CHICKEN>..sounds like a winner to me.......bye   I have two hot thumbs from the seeds of the jalepenos...I am waiting for it to season right now....got to go get CHICKEN started.

  bye
  YR

You have to use a good (12" is perfect if your hungry) cast iron skillit. Still pretty hard to beat them for about anything. Even cornbread!! 

Hank

 
 MY mom was a Yankee and never made cornbread and a lot of southern recipes, so I had to learn all about them
 I got good education when I babysat during my teen years from a lot of people I worked for. THen my mother in law from Oklahoma showed me lots of new things
 
 Cornbread in a skillet was one of them

 I always mixed my cornbread and put it in a baking dish... good that way too with some sugar in my recipe..

 But the Oklahoma cornbread was cooked in the iron skillet and my babysitter for my two kids use to make corn pones....in black iron slotted pan..
  She taught me how to make praelines and snickerdoodles too

 SO tonight I made my first EVER  Fresh Tomato salsa...THE cajun who made us a gallon last week called me a few days ago and went over the recipe..  Can you believe at my age , living in Texas I had never made my own SALSA??

 Here is PROOF  and it is good.. I did every thing just like he said and it came out almost the same. MY jalepeno was hotter and I used the same way he did..MY pepper had to be bigger !!!!!

 1 pepper seeded and 1/2 pepper with seeds ,,,,,,,,,,,,

  

  
YR


 

That salsa look absolutely amazing, YR!! My favorite fried chicken recipe is beer-battered chicken. Flour, all purpose seasoning, garlic and of course BEER! Keep it thick, like pancake batter.

 

  Fresh Tomato Salsa
 
  In blender or Food Processor  add these first:
  1 small bunch fresh  cilantro (cut the end stems off use just the greenest )
  4 cloves of garlic  or   3 heaping tbs of Minced garlic from Jar
   1 peeled lime
   half of the lime peel from your lime ,, discard the other
   2 med. onions  cut up
    1 seeded jalepeno
   1/2 jalepeno w seeds
  Blend then add
  2 cans 28oz Petite diced Tomatoes with chilpolte   DRAIN REAL WELL before adding

 Pulse until chopped not pureed

   pour in large bowl
 NOW add to blender cut up    6 Roma tomatoes   chop and then pour mixture into a screen colander and drain all juice out and drink or discard
 Add to the bowl of ingredients

 Now chop in blender following and add to bowl

1 28 oz can PT diced tomatoes (drain real WELL)
 
  1 tsp cumin
   1 tbs salt
   chop   and add to the other in large bowl     stir up together let sit about 30  mins..

  Taste to see if more salt needed      add if you want more salt or leave

  add  2 tbs Extra virgin olive oil
  add  1 tbs  apple cider vinegar.......stir all together several times....taste  then let sit for 30 mins

   taste again and then  pour into a large 2 qt jar...approx..

   Refridgerate overnight and then ENJOY
   I use  On THE BORDER chips...the chip you use is very important to the ultimate enjoyment.

  Eat your Salsa within a two week period or it may not be good any longer in fridge.. I have no idea about freezing it....JUST eat it all.....makes good snacks in afternoon or at tv time at night.

 OR half the recipe if you cannot eat that much.

  YR