Tilted Forum Project Discussion Community - View Single Post - Any good recipies that a non-professional cook can make for his girl?

rmx · 07-18-2003, 12:48 AM

http://tfproject.org/tfp/showthread....364#post405364

you can thank me later

also, fry some boneless skinless chicken breasts. it is ridiculously easy.

in a good (preferably cast iron) skillet big enough for the chicken you want to cook, and put in a frying liquid. i always use crisco. of course i am in the south, and it is what i am used to. put in around 1/2" - 3/4" of fat. you CAN use vegetable oil or my second favorite, peanut oil.

set the heat to mh. if you dial is numbered, go for 6-7 out of 10. it needs quite some time to heat the oil nicely.

now, get four plated (good paper plates will do) and put the following in each:

1. plain all purpose flour (about 1/2 cup)
2. 1 large egg and 2 tbsp (that's the big one

) of milk mixed well
3. all purpose flour (about 1 cup) with generous amounts of salt ond black pepper (you can add cayenne pepper if you want to kick it up a notch) mixed well
4. leave alone for now

if you know the day before and want to add this step, please do, but it will be fine if you don't do this: place the chicken breasts in a plastic container (or ziploc if you want) and pour in some buttermilk. let it soak over night.

now, you want to dredge the breast in the #1 plain flour until both sides are nicely coated. pat off any excess with you hand. now dredge both sides through #2 egg wash. let some it drip off. you don't want it too drippy, but you want it to be moist. now dredge it through #3 seasoned flour and pack it on with your fingers and massage it in a little. now place the breast aside. repeat until all are coated. let them sit for at least five minutes.

if during all of this yo unotice your oil smoking, turn it down a little.

now gently lay the breast in the pan AWAY FORM YOU in case the grease splatters. discard all paper plates you used! they had raw chicken on them. cook on that side for 8-9 minutes. lift one up gently and see that it is golden brown. flip all the breats and cook for 10-12 minutes more. the first side will be prettier. it is your "presentation side". if you have thin breasts, you should reduce cooking time slightly.

serve with rice and a canned vege, and voila, instant fuck fest

my fried chicken usually gets me some that night. i make it often. let me know if there are any holes in my recipe. i do it on the fly.

07-18-2003, 12:48 AM	#13 (permalink)
rmx Upright	http://tfproject.org/tfp/showthread....364#post405364 you can thank me later also, fry some boneless skinless chicken breasts. it is ridiculously easy. in a good (preferably cast iron) skillet big enough for the chicken you want to cook, and put in a frying liquid. i always use crisco. of course i am in the south, and it is what i am used to. put in around 1/2" - 3/4" of fat. you CAN use vegetable oil or my second favorite, peanut oil. set the heat to mh. if you dial is numbered, go for 6-7 out of 10. it needs quite some time to heat the oil nicely. now, get four plated (good paper plates will do) and put the following in each: 1. plain all purpose flour (about 1/2 cup) 2. 1 large egg and 2 tbsp (that's the big one ) of milk mixed well 3. all purpose flour (about 1 cup) with generous amounts of salt ond black pepper (you can add cayenne pepper if you want to kick it up a notch) mixed well 4. leave alone for now if you know the day before and want to add this step, please do, but it will be fine if you don't do this: place the chicken breasts in a plastic container (or ziploc if you want) and pour in some buttermilk. let it soak over night. now, you want to dredge the breast in the #1 plain flour until both sides are nicely coated. pat off any excess with you hand. now dredge both sides through #2 egg wash. let some it drip off. you don't want it too drippy, but you want it to be moist. now dredge it through #3 seasoned flour and pack it on with your fingers and massage it in a little. now place the breast aside. repeat until all are coated. let them sit for at least five minutes. if during all of this yo unotice your oil smoking, turn it down a little. now gently lay the breast in the pan AWAY FORM YOU in case the grease splatters. discard all paper plates you used! they had raw chicken on them. cook on that side for 8-9 minutes. lift one up gently and see that it is golden brown. flip all the breats and cook for 10-12 minutes more. the first side will be prettier. it is your "presentation side". if you have thin breasts, you should reduce cooking time slightly. serve with rice and a canned vege, and voila, instant fuck fest my fried chicken usually gets me some that night. i make it often. let me know if there are any holes in my recipe. i do it on the fly.