Subj : Re: Aging Out
To : Shawn Highfield
From : Dave Drum
Date : Sat Nov 30 2024 05:21:32
-=> Shawn Highfield wrote to Dave Drum <=-
SH>> That happens a lot. Seen it myself.
DD> I don't "get it". It's a form of slow suicide.
SH> Some people don't know what to do when they retire.
DD> Being basically single with a house mate whose schedule seldom
DD> matches mine I don't do much fried chicken at home. And only
DD> occasionally a bird on the Ferris Wheel (rotisserie) which provides
DD> me with several meals - and snacks. I'm more likely to do a stuffed
DD> chicken breast or pork chops for a main course.
SH> It's a lot of work for one.
Even with an air-fryer. I've got a small(ish) air fryer for doing taters,
mushrooms, or one/two pieces of chicken etc. And a tabletop toaster oven
that is fan-forced. So it's, in effect al large air fryer/convection moven.
Still, even with the cooking easy the prep can be a PITA. And messy.
SH> I used to do that. However there are always people in the apartment
SH> now and I feed them all.
The way my place is laid out there is not a easy way to "entertain". If
I'm going to feed a crowd it's easier to do the cooking and cater the
grub at someone else's joint.
Which has the added benefit that someone else does the dishes and cleans
up - except for what I did doing the prep/cooking. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Air Fryer Fried Chicken
Categories: Poultry, Dairy, Herbs
Yield: 5 servings
MMMMM--------------------------CHICKEN-------------------------------
4 lb Drumsticks or leg quarters;
- split
1 ts Kosher salt
1 ts Ground black pepper
2 c Buttermilk
MMMMM--------------------------COATING-------------------------------
2 c A-P flour
1 tb Lawry's season salt
1 ts Kosher salt
1 ts Ground black pepper
1 tb Garlic powder
1 tb Paprika
Spray olive oil for cooking
MARINATE THE CHICKEN: Season the chicken well with salt
and pepper and then add it to a bowl with buttermilk.
Chicken pieces should be covered with the buttermilk.
Let it sit for at least an hour or up to overnight.
BREAD THE CHICKEN: To prepare the breading mixture, stir
together flour, seasoned salt, salt, pepper, garlic
powder, and paprika.
Remove chicken pieces from buttermilk and shake off any
excess; then dip in the flour mix and coat well.
Transfer breaded chicken pieces to a clean plate or wire
rack to rest.
AIR-FRY THE CHICKEN: You will need to work in two
batches if you are doing a full chicken. Spray the
basket of your air fryer with nonstick spray. Place half
of the pieces in the basket of your air fryer. Try to
ensure the pieces don't touch. Air needs to circulate
around them.
UDD NOTE: If you have a tabletop toaster oven w/fan you
can use it as an "air fryer". Or a fan-forced regular
oven.
Spray the chicken pieces lightly with spray oil. Place
the basket in the air fryer and turn the air fryer to
350ºF/175ºC. Cook for 14 minutes, then flip the fried
chicken with tongs, spray lightly with oil a second time
on the bottom side of the chicken, and cook for another
10 to 12 minutes, until chicken reaches 175ºF/80ºC.
SIMPLE TIP! During the air frying process, if you pull
out the chicken and notice any dry flour spots on the
chicken, spray those spots lightly with oil. The
breading will never crisp up if it doesn't have a tiny
bit of oil to hydrate it. It will just burn.
SERVE: When the fried chicken is ready, let it rest on
a plate for a few minutes before serving. Serve
immediately with salad, coleslaw, mashed potatoes,
or your favorite fried chicken sides!
Cooked fried chicken can be stored in the fridge for 5
days and reheated in a 300ºF/150ºC oven for 8 to 10
minutes.
Makes: 4 to 6 servings
By: Nick Evans
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... There is no actual froot in Froot Loops.
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