Southern Fried Chicken . Part 1...Read Description and Pt. 2

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** READ HERE *** Trailkeeper shows us how basic fried chicken is made. Also see Part 2 for more great info. that you should not miss. Ok, some things were not in the video which I should mention, you can also see Part 2 that I made for this, and the link is below. I used boneless chicken breast meat that is sometimes called something like "meat for chicken tenders". At my local store, it cost about $3.59 per pound. If you don't cook the chicken after buying it in the store, you can place it into the refridgerator or freezer. If you do freeze it, you will have to defrost it. There are many methods. Microwave (not recomended unless you take your time with it), leaving it out to thaw for a few hours, or sticking the wrapped chicken into a pot of warm water (be sure to add some hot water if it cools off later). When you get this meat, it usually still has a tendon still left in it. It is hard to chew and it is recomended that you remove it. This can be easilly done by a method Trailkeeper has invented. I take needle-nose type of pliers and grab the end of the white tendon, and then with a fork in the other hand I postion the tendon between the prongs of the fork (the fork is positioned between the pliers and meat) and hold the fork still in position and pull the remaining tendon through the fork. See Part 2 for a vid. of this. If you can, it is a good idea to obtain some stainless steel needle-nose type of pliers. I've seem some at K-Mart or "Big-K" in the fishing/outdoors section. These won't rust and are more "food safe" than plain steel. If you want a more uniform cooking, you can press the chicken strips flat before cooking. You can use a fork or some other utensil to do this. I also did not (because I forgot) dip the chicken with batter on it into bread crumbs. You can get spiced bread crumbs by the pound in most grocery stores at a cheap price. The method is to first dip the chicken into the breading (a liquid - before frying - about the consistency of runny pudding) and then into the bread crumbs that will coat and stick to the breading liquid. Of course, you don't really have to use bread crumbs..your breading will then be something like, if you have seen, Aurther Treaches or Long John Silver's beading on their fish. A basic breading recipe is flour (say 1 cup to start with) and water. You can then add other things such as an egg yolk, milk, salt, pepper, spices. Be sure to mix it all up good. Some people also put spices right onto the chicken. You can use a deep fryier or a pan as I did, but remember don't ever fill them up too much. Perhaps for a deep fryier it can be 3/4 full and for a pan I recommend a maximum of 1/2 full. Why? Because if the oil were to spill over it could all catch fire. And if there is a deep fryier/pan oil fire, don't through water on it since this can cause the oil to be thrown and splatterd and cause a much larger fire. And the water steam/oil mix is quite flamable it seems. See, the oil when heated up to cooking temperature, say 350F, any water that comes into contact with the oil will boil/expand rapidly with a tremendous force and cause splattering since water boils at only 212F. Keep people away from the deep fryer when it is cooking and hot. With the "shallow fry" method of the pan, you will usually turn the chicken tenders over so that the other side is cooked good. Do this when the bottom side is a golden brown, if darker than that, than that breading may be too crunchy or hard. First pre-heat the oil up to cooking temperature before placing the tenders into the oil for cooking. Test a drop of the batter to see if it "bubbles" and cooks, if so, then your ready. If you want to check if your tenders are done after cooking on both sides, take a thick piece onto a plate and cut it at the thick part. If you see any reddish pink meat then you obviously did not cook it all the way yet. At the end of the vid. I through in a celebration which is some video footage from July 4, 2007. Here is the link for Part 2/redo vid: http://www.youtube.com/watch?v=54zfCG4dlWE I recently found an online vid. for chicken tenders (some foreign countries call them chicken goujons): http://ifoods.blogspot.com/2007/03/chicken-tendersor-goujons.html For the "YouTube" of cooking, please visit and/or upload to: http://www.ImCooked.com

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Added on: 10-11-2007
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