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Cheering myself Up ?

Posted: Mon Jun 12, 2017 1:38 pm
by OldUsedParts
Today I'm putting what would normally be in the "Outpost Thread" (foods other than BBQ) in "Those Funny Cowboys Thread" - - - -hope I was right. :roll: :dont:

Todays Menu was Slamed Sheeken (chicken fried chicken) a la Cinnamon/Sugar.

After I slammed the breasts with a tenderizing mallet. I reached in the Cabinet and took out "WHAT I THOUGHT WAS MORTONS NATURAL SEASONS" sprinkled generously and put the bottle back on the shelf. :idea: :scratch: Hmmm, "do I detect the aroma of cinnamon"? Took the bottle back out and tasted the contents only to discover that some time in the past I had salvaged an empty shaker bottle to use to hold a cinnamon and sugar rub. :shock: Should have rinsed the meat but opted only to blot them good with a paper towel. :rambo:

Chopped up some bacon and green own-yawns to sautee. That is the stuff that makes canned green beans taste like they "ain't". :dont:

Put what I prefer over taters as a side with this dish into the Rice Cooker.

Mixed up my secret recipe that was provided by a "PIONEER" (mix) - - when Grand Daughter was little she called it "White Grabbie". :D

Double dipped the breasts in buttermilk/egg wash and then seasoned flour (not with cinnamon this time). Into the hot oil, then on paper and onto my plate.




Every time I cook this Menu I always wonder how only 4 courses can dirty up some many plates, pans and utensils. Miss Lucy of 'Cajun Cooking" always says "A good cook is a messy cook" but I don't think she was referring to MOI. :whiteflag: :chef: :laughing7:

It was good, however, "I" could taste a hint of cinnamon but probably because I knew it was there and since this is supposed to be funny here's the 'punchy line'. When the Wiffy finished her plate she said "Sweetheart, I think that this is my very favorite thing that you cook on the stove"- - - guess I need to keep some cinnamon in stock, eh? :drunk:

Thank you for your indulgence or ignoring - - - either works for me. :whiteflag:

Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 5:10 pm
by bsooner75
Cinnamon or not, looks like you cooked it just right.

As far as bonehead mistakes …I feel your pain. I have more than my fair share.

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Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 5:11 pm
by Kiwiruss
My wife when cleaning up after me always says the same ol thing, " how do you make so much mess?"

Lol, same as you.


Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 7:39 pm
by JustinCouch
I bet it was fantastic. Would you believe I'm from Mississippi and have never had that dish. I've had chicken fried steak but didn't care for it. Did you tell the wifey about your seasoning mistake before she tried it?

Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 7:46 pm
by OldUsedParts
Shhhhhhhhhhhhhh I did NOT - - - I'm keeping it a secret so maybe she'll think I'm a real Chef. :laughing7: :D :lol: I'm not much on Today's version of Chicken Fried Steak either, Justin, but when my Mom did them with Veal Cutlets they were delicious. Good ol Days, eh ?

Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 7:49 pm
by CaptJack

Re: Cheering myself Up ?

Posted: Mon Jun 12, 2017 11:12 pm
by Kiwiruss
Looking good emm.


Re: Cheering myself Up ?

Posted: Tue Jun 13, 2017 7:17 am
by 88rxna
Every time I try and fry some chicken I can never get a good layer of breading to stay on..
What type of oil did you use?

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Re: Cheering myself Up ?

Posted: Tue Jun 13, 2017 7:59 am
by OldUsedParts
Canola - - get oil HOT before frying breasts - - dip in egg/milk and then seasoned Flour TWO TIMES and lay gently into HOT OIL - - - IMPORTANT - - - - DO NOT MOVE UNTIL THAT SIDE IS DONE - - - this is where most batters lose their stick so just watch the batter around the edge for crispness and then turn gently - - - Good Luck

I turn my pieces with a fork and NOT a spatula but that's just preference. :dont: