Newly pilfered Chicken recipe!

ezearln · 04-22-2008, 02:46 PM

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!

troy2000 · 04-22-2008, 02:54 PM

Sounds good to me, Earl. But I'm an unregenerate scoundrel when it comes to cooking. I leave the skin on my chicken, and I still fry in lard.

ezearln · 04-22-2008, 02:56 PM

Troy my ol friend, my grandmother was a cookin with crisco when you was just a gleam in yer Daddy's eye brother! LOL

FS00008 · 04-22-2008, 02:57 PM

Damn that sounds good! I think I'd serve with potato salad though :-).

troy2000 · 04-22-2008, 03:14 PM

Quote:

Originally Posted by ezearln

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.

ezearln · 04-22-2008, 04:00 PM

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

Capt'n Mil Coll · 04-22-2008, 05:17 PM

Umm UMmm I just used some cosmoline and fried it up in that. Makes me hungry to go shootin.

troy2000 · 04-22-2008, 06:01 PM

Quote:

Originally Posted by ezearln

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...

ezearln · 04-22-2008, 06:04 PM

Heck Troy this here recipe is almost Arkansa Hunter proof and easy as can be you don't need much abition to "Git-R-Done" LOL as someone might say

Seabeescotty · 04-22-2008, 06:09 PM

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'!

04-22-2008, 02:46 PM	#1
ezearln Senior Member Join Date: May 2007 Location: Texas Hill Country Posts: 3,973	Newly pilfered Chicken recipe! 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!"

04-22-2008, 02:56 PM	#3
ezearln Senior Member Join Date: May 2007 Location: Texas Hill Country Posts: 3,973	Troy my ol friend, my grandmother was a cookin with crisco when you was just a gleam in yer Daddy's eye brother! LOL __________________ "You can have my Freedom when I'm done with it!"

04-22-2008, 04:00 PM	#6
ezearln Senior Member Join Date: May 2007 Location: Texas Hill Country Posts: 3,973	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!"

04-22-2008, 05:17 PM	#7
Capt'n Mil Coll Senior Member Join Date: Mar 2008 Location: Right behind you. -NRA Member- Posts: 4,131	Umm UMmm I just used some cosmoline and fried it up in that. Makes me hungry to go shootin. __________________ Its going to take more than a zombie vampire lezibian biker whore to ruin my day.

04-22-2008, 06:04 PM	#9
ezearln Senior Member Join Date: May 2007 Location: Texas Hill Country Posts: 3,973	Heck Troy this here recipe is almost Arkansa Hunter proof and easy as can be you don't need much abition to "Git-R-Done" LOL as someone might say __________________ "You can have my Freedom when I'm done with it!"

04-22-2008, 02:54 PM	#2
troy2000 Banned Join Date: Dec 2004 Location: Southern California Posts: 14,553	Sounds good to me, Earl. But I'm an unregenerate scoundrel when it comes to cooking. I leave the skin on my chicken, and I still fry in lard.

04-22-2008, 02:57 PM	#4
FS00008 Senior Member Join Date: Feb 2008 Location: California Posts: 1,744 Blog Entries: 3	Damn that sounds good! I think I'd serve with potato salad though :-).

04-22-2008, 06:09 PM	#10
Seabeescotty Senior Member Join Date: Dec 2007 Location: Jay, Oklahoma, God's country. Posts: 7,533 Blog Entries: 1	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'! __________________ Adapt, improvise, overcome.-Gysgt Highway, Heartbreak Ridge IN GOD WE TRUST!