Sometimes! I make mine with onions, peppers, and carrots. My favorite diner doesn’t shred them, just slices them thin. Some places bake them instead of frying them, too. There’s a hashbrown for every occasion, they’re not just tinier french fries.
Also, okay, I know it’s relatively rare to french your fries these days, but it’s even more unheard of to french a hashbrown. (I’d totally eat a frenched hashbrown, though.)
Sometimes! I make mine with onions, peppers, and carrots. My favorite diner doesn’t shred them, just slices them thin. Some places bake them instead of frying them, too. There’s a hashbrown for every occasion, they’re not just tinier french fries.
Also, okay, I know it’s relatively rare to french your fries these days, but it’s even more unheard of to french a hashbrown. (I’d totally eat a frenched hashbrown, though.)
Butterfly the breast to halve its thickness. Slice it into strips about 1 inch wide lengthwise. You should get as many as 8 long strips per breast
Make a marinade of 2 parts buttermilk to one part pickle juice from a jar of dill pickles. Feel free to add a few shakes of chili, paprika and garlic powder. Marinate the breasts like 2 hours, or overnight.
For the dredge you can use any of plain flour, cornmeal, breadcrumbs (plain!), crushed up cornflake cereal, crushed up rice flake cereal. 2-3 cups. Add salt, black pepper, chili, paprika, garlic powder and a small handful of Parmesan cheese from the green can. Some oregano flakes wouldn’t kill you either. Dump it all into a big bowl or a tray, and combine with a fork or whisk.
Get a heavy pot and a quart or two of neutral oil: vegetable, peanut, corn or avocado. Don’t use olive oil. Add it to the pit and gently raise heat. Use a thermometer, and get it to about 365°F.
Lay out a clean tray with a rack. Take individual pieces of chicken from the marinade, shake off excess, and cover it in the dredge mix. Move it to the rack to “tack up” for a few minutes. If it seems too wet, dredge it again.
When you have all the tenders dredged, take about 6 of them and lay them gently into the oil away from you so you don’t splash yourself with hot oil. Fry them 5 minutes or so til the crust sets up light brown and crispy. Gently move them back to the rack. Let the oil come back up to 365 and repeat for the remaining pieces. If the oil doesnt completely cover the pieces splash hot oil over with a spoon (“baste”), or gently turn with tongs
When all the chicken is fried, raise the heat up to 385. Carefully return all of the chicken pieces to the fryer for 2-3 minutes until golden brown. Remove pieces to a paper towel lined plate and shake a little salt over top to taste.
Between grue and justanotherperson, they nailed exactly how my mamaw did it. The double fry is essential for the texture and even cooking, and you ain’t getting better than buttermilk and pickle juice as a brine.
The thing that people want from fried chicken is really that the breading holds, and it’s not too salty. That’s pretty much it.
If you want a sure fire way of a light breading that sticks, just do the easiest thing ever… double fry it. This is how Southern Fried Chicken got it’s texture and crispyness, though if you Google this, you’ll get a bunch of bullshit momblogs that have no idea what they are doing.
Do what this poster says, but fry once for a few minutes to a light golden color, then bring them out for 5m rest and set of the breading, then back in for another few minutes tops until they are browned, but not burnt.
I told my colleagues, I’m proposing the following new policy:
Your luggage isn’t weighed. Instead, the passengers hopeful are put up in a line. One after another, they get their luggage thrown in the face. Those who survive may board the plane.
Additionally, luggage scales will henceforth only have one reading: “If you need to weight it, it’s too heavy, idiot.”
Also, for adding the weights in both reasonable and imperial, you are the MVP of the day.
I absorbed this from Cooks Illustrated, years ago: unless you’re deep frying your chicken, the best option is to start in shallow oil to brown the coating, then finish in the oven to cook the meat.
my mom always made fried chicken in the oven. the ‘oil’ was just a stick of margarine (back when it was all 80% oil) and a stick of butter (per pan, 9x13). the breading was just a basic flour-based coating. best fried chicken i’ve ever had.
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