Okay my friends here is yet another recipe pilfered and adapted by lil ol me so try it if you can I think most here will like it!
Crispy Onion crusted Chicken
4-6 Boneless skinless chicken thighs
1 C Crushed French Fried Onions (Frenchs is best)
3/4 C Crushed rice chex cereal
1/3 C Bread crumbs
Salt
Pepper
McCormicks "Savory Herb" Rub
4 Xlarge eggs
1 C flour
CRISCO
Okay in a heavy skillet (I prefer cast Iron!) melt enough CRISCO to give you about a half inch of shortening in the pan, I use CRISCO because it is highly refined and has 0 transfat and better fro you overall than many frying oils. Bring the shortening to about 350 deg F ( when a bead of water pops when dropped into the shortening it's about perfect).
Wash and pat dry the chicken, dust to your taste with the above spices, add garlic powder if you like it, dredge in flour then in beaten egg wash then into the Onion, chex, bread crumb mixture fry to deep golden brown both sides, serve with mashed taters or a pasta side tasty tasty I think you'll all enjoy it!
__________________ "You can have my Freedom when I'm done with it!"
Troy my ol friend, my grandmother was a cookin with crisco when you was just a gleam in yer Daddy's eye brother! LOL
So was mine, Earl. It was hard to get and keep good, pure lard in the desert back then. But she much preferred the lard when she could use it, and so do I.
Pure lard and I mean really truly 100% pure lard isn't all that easy to find anymore and has the distinct disadvantage of leaving at times a nasty aftertaste as the fried food cools. Just my experience and I ain't zactly new to cookin! LOL
__________________ "You can have my Freedom when I'm done with it!"
Pure lard and I mean really truly 100% pure lard isn't all that easy to find anymore and has the distinct disadvantage of leaving at times a nasty aftertaste as the fried food cools. Just my experience and I ain't zactly new to cookin! LOL
You're right about it being hard to find the good, pure stuff anymore, Earl. I get mine from a little hole-in-the-wall Mexican grocery down the way. Far as I can tell it has no additives or preservatives, and I haven't had a problem with an aftertaste. Of course, on the rare occasions I get ambitious enough to bread and fry chicken (or anything else), the family is usually lined up gobbling it before it cools anyway...
Ya'll done made this ole country boy hungry again, and I just had dinner a half hour ago! I do love crispy golden fried chicken. My mom used to use pure lard, but when it got scarce, she switched to Crisco. Kinda hard for me to tell the difference. Maybe 'cause I wolf down good cookin'!
