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  1. #1
    I am in Jail

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    Crispy Baked Chicken Recipe

    OK, chefs. I have tried various recipes but I can't get my home-made coating to come out crispy like that shake'n'bake stuff. I checked the food forum, but cannae find a recipe.
    I've tried flour dredge then egg then corn flake batter with spices, just seasoned flour (dismal), and even tried corn meal (obviously needs to be deep fried). Any suggestions? I want my own crispy chicken, with Johnny cakes and cream gravy, coleslaw and spuds. OK, just a chuck recipe will do. I could deep-fry but it's so messy. And I usually set the fire alarm off.

  2. #2
    I am in Jail

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    Have a look here

    ttp://crazycopycat.com/home.html

    Then download here

    Crazy Copy Cat Recipes - Free Software Downloads - ZDNet Asia

    Try the KFC Cole slaw

  3. #3
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    Jet, your cooking pan oil needs to be hot hot. Outside of the pre-subscribed 'light' coatings, you might try a coarser coating like bread crumbs, corn flake crumbs, or good quality cracker biscuit crumbs. Even if you didn't want to go the oil frying route - one can find crispy fried chix through a baking alternative. Flour, egg wash, and coating. Make sure the chix parts are hand dried. Good luck.

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    blackgang's Avatar
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    Quote Originally Posted by UpTooYou
    Try the KFC Cole slaw
    that shit ain't fit to eat. only good cole slaw in this world in down in Alabama and Mississippi at the all you can eat catfish places with hush pippies and 1/4ed Red Vidalia onions.

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    I am in Jail

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    Frisco Frankie did a good slaw recipe on here. And hey, quit hijackin my thread, BG! This is for crispy fried chuck!

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    Member beano's Avatar
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    I saw a recipe this week that involved putting saltine crackers in the blender and using them instead of bread crumbs.
    Haven't tried it though.

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    Marmite the Dog's Avatar
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    Those big flaky breadcrumbs here are shite. Do they do proper ones?

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    If I'm not mistaken, the better {available} cracker bisquits or water bisquits can be found at Big C usually. Of the Aussie/NZ variety.

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    Quote Originally Posted by Marmite the Dog View Post
    Those big flaky breadcrumbs here are shite. Do they do proper ones?
    You mean the Jap pnako ones? They're only good for deep-frying, like tempura.
    Next time I'll try the crackers. I think the main prob was the chicken. It tasted funny and it was fresh from the shop. The baked spud and spinach salad was good.

  10. #10
    Member beano's Avatar
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    You crumbed the spinach salad?

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    Quote Originally Posted by Rural Surin View Post
    Jet, your cooking pan oil needs to be hot hot. Outside of the pre-subscribed 'light' coatings, you might try a coarser coating like bread crumbs, corn flake crumbs, or good quality cracker biscuit crumbs. Even if you didn't want to go the oil frying route - one can find crispy fried chix through a baking alternative. Flour, egg wash, and coating. Make sure the chix parts are hand dried. Good luck.
    Yep. Hot, hot oil is the secret to anything fried crispy. If done right the food absorbs very little oil because the boiling moisture exiting the flesh excludes the infiltration of the oil. Nothing worse than soggy fried food. Just got to match the size of the pieces to the heat of the oil to make sure they are cooked right thru.

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    Quote Originally Posted by Jet Gorgon
    chuck!
    chook!

    Quote Originally Posted by Marmite the Dog
    Those big flaky breadcrumbs here are shite. Do they do proper ones?
    You can get regular breadcrumbs at Villa, but quite logically, I suppose, they are in the bread department, not the cooking department.

    They eluded me for years until I finally found them.

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    Quote Originally Posted by Lily View Post
    Quote Originally Posted by Jet Gorgon
    chuck!
    chook!

    .
    Chuck is the kiwi pronunciation.

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    Member beano's Avatar
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    South African?

  15. #15
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    Thanks RS and Panda for the deep-fry notes. I'll do that when I get an outdoor cooker -- as I said, when I do hot-hot and it starts to smoke, I set off the bladdy fire alarm and then there's oil spit all over the stove and hood fan, and then ten times sudsing in the sink to get the pan clean. And what to do with the used oil then? Pour it in a can and trash?

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    Quote Originally Posted by Jet Gorgon View Post
    Thanks RS and Panda for the deep-fry notes. I'll do that when I get an outdoor cooker -- as I said, when I do hot-hot and it starts to smoke, I set off the bladdy fire alarm and then there's oil spit all over the stove and hood fan, and then ten times sudsing in the sink to get the pan clean. And what to do with the used oil then? Pour it in a can and trash?
    What kind of oil are you using? Makes sense to pursue high heat {no/low smoke} tolerant oils - peanut, sunflower, etc.

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    I you canola oil and had fry fest last night for friends, with chicken kiev's, potato gem's and salad. It is messy and I dont use the oil again. I like too bake in those disposable baking dishes. I would rather spend a couple of extra dollars on a meal than do the dishes.
    Lift your feet!

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    ^^ I have sunflower oil. Will try again if you come over and clean up the mess.

    ^ UTY, too much garbage! But understand your point.

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    Member beano's Avatar
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    Rice bran oil is a good high heat oil.
    Supposed to be good for cholesterol as well.

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    We use a cooking medium called Supafry. Its half oil and half animal fat. Makes nice chips. Doesn't smoke up, but still spits at you a bit when moist product is introduced.

    There are some pretty cheap deep fryers on the market with ventilated lids to stop the splatter. Not sure how they would go for cooking chicken though as we only use it for chips. The wife does the chicken in a fry pan and doesn't seem to have much of a problem with smoke. Bit of splatter though.

    What to do with 2 liters of chicken flavoured oil/fat could be a bit of a problem if using one of those electric deep fryers.


  21. #21
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Marmite the Dog
    Those big flaky breadcrumbs here are shite. Do they do proper ones?
    More specific please!

  22. #22
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Jet Gorgon
    I have tried various recipes but I can't get my home-made coating to come out crispy
    With all due respect to the health conscious. Lard, Jettie! 1/4 inch of extremely hot lard in a good frying pan (cast iron preferable). Never fails when I cook Chimichangas or Rellenos.

    Just about any batter you dream up will come out crispy.

  23. #23
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    Quote Originally Posted by Norton View Post
    Quote Originally Posted by Jet Gorgon
    I have tried various recipes but I can't get my home-made coating to come out crispy
    With all due respect to the health conscious. Lard, Jettie! 1/4 inch of extremely hot lard in a good frying pan (cast iron preferable). Never fails when I cook Chimichangas or Rellenos.

    Just about any batter you dream up will come out crispy.
    Positive suggestions Norts. Lard is OK in most circles - and the note to the cast iron is a good one. Those good old cast iron {deep} frying pand retain consistent heat very well.

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    What is the differance between a chip and a french fry?

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    ^I give up, -- what?

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