Two weeks ago, my husband made some incredible fried chicken. A couple he met at a wedding showed him how. He dipped the chicken strips in milk, then flour, then milk again, and then flour again. The flour was salt and peppered. Then he fried up the chicken. It was the best I'd ever had =)
The other day I found a similar recipe in Better Homes and Gardens. I tried to find it online so I could link to it, but I couldn't. So, here's the gist of it...
Dip the strips of white fish in 3/4 c. butter milk and 1 egg mixture, then dip in flour (w/whatever seasoning you want or just salt and pepper). Then REPEAT! Egg once more and flour again. Heat oil in deep skillet and fry. The coating sticks =) Yahoo! And it's awesome. Cook 3-5 minutes on a side. It's similar to how my husband did chicken two weeks ago.
I did fry it in the cast iron chicken fryer pan that I bought at a garage sale last week and it was great. It was like a deep dish skillet.
Serve with lemon wedges and tartar sauce (mayonaise, pickle relish, and lemon juice all mixed to taste).
I was a little skeptical of how well it would fry before I did it, but the flour on the outside keeps it from sticking to the skillet or the other pieces. It was amazing! I've friend a lot of things over the past 10 years and I've had a horrible time with sticking. I do suspect the nonstick cast iron skillet chicken fryer pan helped too =)
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