Russ's Pictorial Tutorial

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Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 9:38 am

Hey Pard, thought I take up a Thread Post and walk you thru exactly what I do on my Chicken Fried Chicken. Here's the Prep Part and I'll add the dipping and frying in a little while.

I always use a split chicken breast bone-in with rib bone.
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First I remove the skin and debone.
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Then I cut the breast into thin filet type steaks.
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Then I place on wax paper and beat with a tenderizing hammer.
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Then I season and refrigerate until time to fry.
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More in a little while.
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Re: Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 12:47 pm

OK, WHEW, I'm passing myself coming and going today - - - :banghead:
Let me finish that and I thank Y'all for your indulgence.
OK Pard, here we go with the frying.
Prepare two dredges - - - one dry and one wet.
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Heat grease or oil to frying temperature.
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Dip one piece into the wet dredge and then the dry dredge AND DO THIS TWO TIMES
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Then ease the breaded piece into the hot grease and fry until golden - - - flipping GENTLY
This way you don't loose your batter and it comes out thick and crunchy
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Remove from hot grease and place on a paper towel for a few minutes.
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Then I cover mine with Cream Gravy. :tup:
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Re: Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 12:50 pm

Excuse the last misplace pic - - - don't have a clue what happened and don't have time to find out :whiteflag: :banghead:
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Re: Russ's Pictorial Tutorial

Postby Russ » Tue Aug 15, 2017 7:20 pm

Cream gravy....please splain,lol. I did my chicken exactly the way you just posted. I seasoned flour with s and p as well. It was as good as the Japanese chicken my daughter does, and that is heaven on earth. We had leftovers the following night. We put on BBQ sauce and a Japanese Mayo we keep in the fridge here. It was really amazing. My wife just raves how nice it was. She helped me with the dredging. Yano, she really did help,lol. We are doing it this way again.

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Re: Russ's Pictorial Tutorial

Postby Russ » Tue Aug 15, 2017 7:23 pm

And it's funny you should post this, my wife's work has a kitchen for the boarding school she works for. She mentioned last night that she was in the fridge at her work yesterday and noticed they have buttermilk there. Hmmmmm. Might be doing cat heads real soon. :chef: :chef:

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Re: Russ's Pictorial Tutorial

Postby Txdragon » Tue Aug 15, 2017 7:46 pm

Great little tutorial Em! Chicken looks very chicken-y; and one can NOT have fried chicken without cream gravy.. At least not in my house. Lol!
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Re: Russ's Pictorial Tutorial

Postby Russ » Tue Aug 15, 2017 7:57 pm

What's cream gravy PLEASE. :lol:

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Re: Russ's Pictorial Tutorial

Postby Txdragon » Tue Aug 15, 2017 7:57 pm

Russ wrote:Cream gravy....please splain

Russ


Start off with some oil from the chicken you cooked. About 4 or 5 tablespoons in a pot. Turn heat to mid-high and add flour (I use the dry dredge flour if there's any left), until you have a paste like substance in your pot (will be about 3 tablespoons or so). Not too thick or you'll have leftover gravy for an army. Lol! Now stir stir stir that paste around for about 5 minutes or so. You wanna cook out the raw flour taste.. Be careful with your heat here too.. This can burn rather easily. After you've given it 5 minutes, add cream, half and half, or regular milk slowly.. It will get really thick, really fast if it's really hot right now. Add more until it looks about like melted ice cream.. Mayyyybe a tad thicker. Gently increase the heat until it bubbles again. You'll want to thin it out to about the consistency of pancake batter, maybe a touch thinner. Season with salt and pepper. Cream gravy is fantastic with fresh cracked pepper!!
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Re: Russ's Pictorial Tutorial

Postby Txdragon » Tue Aug 15, 2017 8:00 pm

To add to that, when you're done with it, give it a taste. If you still taste flour, add more cream or milk.. It will have a "bland" taste if it needs thinning. If it is kinda soupy and bland, add some salt!!
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Re: Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 8:03 pm

Russ wrote:Cream gravy....please splain,lol. Russ


Pard, it's actually supposed to be some meat cook'ns from the skillet (without the oil) with some Milk and Flour added and then heated until thickened HOWEVER I am too lazy and not good enuff so I use Pioneer Gravy Mix that you add water to. I keep Peppered and Country Style in the pantry and today I used Peppered.
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Re: Russ's Pictorial Tutorial

Postby Txdragon » Tue Aug 15, 2017 8:04 pm

OUP.. You just broke my heart with that suggestion.. :(
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Re: Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 8:05 pm

Oops sorry T-Dragon - - - we musta been typing at the same time - - - I like your description a lot better. :tup:
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Re: Russ's Pictorial Tutorial

Postby Russ » Tue Aug 15, 2017 8:07 pm

This is a new one on me, I like txds recipe and it seems easy to follow. I'm gunna try this next time I do buttermilk chicken, you guys got me all excited,lol. That chicken sure was good, thanks for replies, appreciate it.

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Re: Russ's Pictorial Tutorial

Postby OldUsedParts » Tue Aug 15, 2017 8:07 pm

Txdragon wrote:OUP.. You just broke my heart with that suggestion.. :(


I know, it supmtin you only tell your closest friends - - - - my Mom would have disowned me :whiteflag: :laughing7:
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Re: Russ's Pictorial Tutorial

Postby Russ » Tue Aug 15, 2017 8:10 pm

Speaking of cream, whenever I ask her to get some cream, she always says,you and that bloody cream. She's pretty health conscious, me not so, lol, can't make a good sauce without cream.

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