mariadnoca
Moderator
Date: Thu, 25 Jun 1998 18:56:25 GMT From: e. in SF
12 chicken boneless, skinless chicken breasts
2 teaspoons rubbed sage
2 teaspoons thyme
2 cans (14 oz) evaporated milk
2 eggs
2 to 3 cups flour
1/3 cup Lawry's seasoned salt (orange label)
lots o' freshly ground pepper
1 large can of Crisco shortening
pan drippings
3 tablespoons flour
3 cups milk
salt and pepper
Trim the breasts. Combine sage and thyme and rub sparingly into chicken. Place the pieces in a large zip loc. Refrigerate overnight. The next morning, whisk the eggs and milk together and add them to the ziploc bag. Seal the bag well and toss the chicken around. Let marinate at least 6 hours.
In a large, shallow pan (I use a 12" cake pan) combine the flour, seasoned salt and pepper.
Melt the Crisco (setting aside one cup for the biscuits) in a large, deep pan -- preferably a cast iron one. Here's where it gets tricky. I have no clue how hot the oil is degree wise, I just know that it looks wavy but is not smoking at all and when I sprinkle a little flour in, it bubbles quickly and browns the flour in an instant.
Using one hand, remove as many pieces of chicken as will fit in the pan and place them on top of the flour. Dredge each piece well and drop carefully into the oil. Do not precoat the chicken with flour until you're almost ready to drop it into the oil -- or you'll get a soggy crust. Fry the chicken, turning once. Again, a tricky thing here -- I just know instinctively when it is done -- it's nice and brown and is almost buoyant in the oil. I would say ten minutes each side would be a safe guesstimate. Place chicken on a rack set over a baking sheet -- putting fried food on a paper towel or paper bag to drain only steams the crust and makes it soggy. Dredge the next batch and make sure the oil has come back up to temperature. Continue until all the chicken is cooked.
Carefully pour off all the grease taking the time to be careful to keep all the brown bits and about 3 tablespoons of the grease in the bottom of the pan. Sprinkle the flour over the pan drippings and cook the roux until it is thickened, about ten minutes. Gradually add the milk, whisking constantly to avoid lumps. Salt and Pepper to taste.
Buttermilk Biscuits
1 cup Crisco
2 cups flour (plus 1/2 cup for kneading the dough)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup buttermilk
Preheat the oven to 400F.
Sift the flour, baking powder, salt and sugar together into a large bowl. Cut the crisco into the flour until little pea sized beads of flour and shortening have formed. Add buttermilk and stir until a sticky dough has formed. Place remaining 1/2 cup of flour on work surface and knead the dough for about 7 or 8 turns -- don't over work the dough but make sure it is well combined. Use a bisuit cutter to make about 12 biscuits. Place on a baking sheet about 2 inches apart. Bake until golden - about 15 to 20 minutes.
Mashed Potatoes
This isn't really a recipe . . . I use a mix of russets and Yukon Gold potatoes about 11 potatoes. I cook them in chicken stock (Swanson's is actually fine in this case) until they are tender. I drain them and place about 1/2 cup milk and 2 sticks of butter in the bottom of the pan until melted and then add the taters and mash them with plenty of salt and freshly ground pepper.
Peas
I use frozen unless really good fresh ones are available. I boil them until tender, drain them. I add about 1/2 stick butter, 2 teaspoons of sugar (yes, sugar!)salt and pepper and slightly saute the peas in the butter. They are really yummy like this.
12 chicken boneless, skinless chicken breasts
2 teaspoons rubbed sage
2 teaspoons thyme
2 cans (14 oz) evaporated milk
2 eggs
2 to 3 cups flour
1/3 cup Lawry's seasoned salt (orange label)
lots o' freshly ground pepper
1 large can of Crisco shortening
pan drippings
3 tablespoons flour
3 cups milk
salt and pepper
Trim the breasts. Combine sage and thyme and rub sparingly into chicken. Place the pieces in a large zip loc. Refrigerate overnight. The next morning, whisk the eggs and milk together and add them to the ziploc bag. Seal the bag well and toss the chicken around. Let marinate at least 6 hours.
In a large, shallow pan (I use a 12" cake pan) combine the flour, seasoned salt and pepper.
Melt the Crisco (setting aside one cup for the biscuits) in a large, deep pan -- preferably a cast iron one. Here's where it gets tricky. I have no clue how hot the oil is degree wise, I just know that it looks wavy but is not smoking at all and when I sprinkle a little flour in, it bubbles quickly and browns the flour in an instant.
Using one hand, remove as many pieces of chicken as will fit in the pan and place them on top of the flour. Dredge each piece well and drop carefully into the oil. Do not precoat the chicken with flour until you're almost ready to drop it into the oil -- or you'll get a soggy crust. Fry the chicken, turning once. Again, a tricky thing here -- I just know instinctively when it is done -- it's nice and brown and is almost buoyant in the oil. I would say ten minutes each side would be a safe guesstimate. Place chicken on a rack set over a baking sheet -- putting fried food on a paper towel or paper bag to drain only steams the crust and makes it soggy. Dredge the next batch and make sure the oil has come back up to temperature. Continue until all the chicken is cooked.
Carefully pour off all the grease taking the time to be careful to keep all the brown bits and about 3 tablespoons of the grease in the bottom of the pan. Sprinkle the flour over the pan drippings and cook the roux until it is thickened, about ten minutes. Gradually add the milk, whisking constantly to avoid lumps. Salt and Pepper to taste.
Buttermilk Biscuits
1 cup Crisco
2 cups flour (plus 1/2 cup for kneading the dough)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup buttermilk
Preheat the oven to 400F.
Sift the flour, baking powder, salt and sugar together into a large bowl. Cut the crisco into the flour until little pea sized beads of flour and shortening have formed. Add buttermilk and stir until a sticky dough has formed. Place remaining 1/2 cup of flour on work surface and knead the dough for about 7 or 8 turns -- don't over work the dough but make sure it is well combined. Use a bisuit cutter to make about 12 biscuits. Place on a baking sheet about 2 inches apart. Bake until golden - about 15 to 20 minutes.
Mashed Potatoes
This isn't really a recipe . . . I use a mix of russets and Yukon Gold potatoes about 11 potatoes. I cook them in chicken stock (Swanson's is actually fine in this case) until they are tender. I drain them and place about 1/2 cup milk and 2 sticks of butter in the bottom of the pan until melted and then add the taters and mash them with plenty of salt and freshly ground pepper.
Peas
I use frozen unless really good fresh ones are available. I boil them until tender, drain them. I add about 1/2 stick butter, 2 teaspoons of sugar (yes, sugar!)salt and pepper and slightly saute the peas in the butter. They are really yummy like this.
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