Cooking
(The opinions expressed in the recipe are from the author, and not necessarily those of the Happy Sorceress or her editing staff)
From Collector's Press Retro Diner, a very good fried chicken recipe, although I hesitate to call it 'the best'.
Chicken dipped in egg/milk, then a mix of corn meal, flour, lots of salt (too much?), and paprika, back in the egg, and fried.
Nice, crunchy coating, tender chicken (or Veat) inside.
Also included, a recipe for a peach dipping sauce, which we so weren't going to make. Matt had his with some of the chutney Gigha had sent, and it worked rather well.
Blogging by Mail, the Holiday Edition, is going on now! Sign-ups will be open until midnight, tonight!.
Blog Party#16 is coming, and this month, we're turning our favorite take-out foods into cocktail party fare! Browse those take-out menus, and get your entries to me no later than TONIGHT, by leaving a link here in the comments, or firing off an email to thehappysorceress at gmail dot com. Tell a friend, and hope to see you there!
Tagged with: Food & Drink + Fried Chicken + Diners + Cookbooks
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- Hot Breakfast
Almost forgot about this one. From Donna Hay, puffed pastry is topped with shredded cheese, eggs and (cooked) bacon, then baked in the oven till eggs are set. Just a little salt and pepper for flavor. Really neat, and not too difficult to pull together...
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Finally, a fried chicken recipe that actually comes out crunchy. I've been searching high and low, even tracking down 'clone' recipes for KFC and other places. No luck. Until this time. Using Michael Chiarello's recipe for Double Dipped...
Cooking
The Best Fried Chicken in The US of A
(The opinions expressed in the recipe are from the author, and not necessarily those of the Happy Sorceress or her editing staff)
From Collector's Press Retro Diner, a very good fried chicken recipe, although I hesitate to call it 'the best'.
Chicken dipped in egg/milk, then a mix of corn meal, flour, lots of salt (too much?), and paprika, back in the egg, and fried.
Nice, crunchy coating, tender chicken (or Veat) inside.
Also included, a recipe for a peach dipping sauce, which we so weren't going to make. Matt had his with some of the chutney Gigha had sent, and it worked rather well.
Blogging by Mail, the Holiday Edition, is going on now! Sign-ups will be open until midnight, tonight!.
Blog Party#16 is coming, and this month, we're turning our favorite take-out foods into cocktail party fare! Browse those take-out menus, and get your entries to me no later than TONIGHT, by leaving a link here in the comments, or firing off an email to thehappysorceress at gmail dot com. Tell a friend, and hope to see you there!
Tagged with: Food & Drink + Fried Chicken + Diners + Cookbooks
- Wdb: All For One, And One For All
While it does happen more these days, the odds of the camera being handy aren't good. This is a rare moment, caught on film! Sweetnicks has more puppy cuteness for you Sunday night... Blogging by Mail, the Holiday Edition, is going on now!...
- Hot Breakfast
Almost forgot about this one. From Donna Hay, puffed pastry is topped with shredded cheese, eggs and (cooked) bacon, then baked in the oven till eggs are set. Just a little salt and pepper for flavor. Really neat, and not too difficult to pull together...
- Fall Pancakes For The Fruit-impaired
Although there have been some bizarre spikes in temperature (and I'd appreciate it if Mother Nature would make up her mind already...hot or cold? Pick one, already!), it is officially Autumn. I very much want to incorporate fall flavors into my cooking...
- Takes More Than Five, Apparently
Another recipe from Donna Hay; Five Spice Fried Chicken. Chicken (or Veat) coated lightly in flour, dipped in beaten egg, then pressed into a bread crumb, five-spice powder, ground cumin, sea salt and pepper mixture; pan-fried in just a bit of oil. We...
- Crispy!
Finally, a fried chicken recipe that actually comes out crunchy. I've been searching high and low, even tracking down 'clone' recipes for KFC and other places. No luck. Until this time. Using Michael Chiarello's recipe for Double Dipped...