Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How about a quick and simple receipe for fried chicken.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How about a quick and simple receipe for fried chicken.?),it will help you,my kids.
I'm tired at the end of my long day and still have to feed a family of five. Just something easy to fill-up stomachs until it's snack time before bed( maybe some leftovers too)
Answers:
i have the best way to make fried chicken when you are in a rush.
you will need:
3 cups of pancake mix (powder)
seasoning to taste
and
3 eggs
in med. bowl mix pancake mix and seasoning then stir
in small bowl put the eggs and whisk together
dip the chicken in the egg then the batter and fry until brown
its as easy as that!! it comes out really good and crispy too.
i do this recipe when i dont feel like all the hassle
hope you enjoy
Other Answers:
go to KFC.
Cheesy Chicken Simmer
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
2 tsp. vegetable oil
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
3 cups hot cooked MINUTE White Rice
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 3-1/2 min.
ADD broccoli; stir. Stir in soup and Velveeta until well blended. Reduce heat to medium; simmer 7 min. or until chicken is cooked through.
SERVE over the hot cooked rice.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Cook Time: 20 minutes
Yield: 8 servings
1 quart buttermilk
1/2 cup Emeril's Essence, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens cut up or chicken parts
4 cups all-purpose flour
Peanut oil, for frying
Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and up to 24 hours.
Combine the flour and the remaining 1/4 cup Essence in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
Emeril’s Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How about a quick and simple receipe for fried chicken.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How about a quick and simple receipe for fried chicken.?),it will help you,my kids.
I'm tired at the end of my long day and still have to feed a family of five. Just something easy to fill-up stomachs until it's snack time before bed( maybe some leftovers too)
Answers:
i have the best way to make fried chicken when you are in a rush.
you will need:
3 cups of pancake mix (powder)
seasoning to taste
and
3 eggs
in med. bowl mix pancake mix and seasoning then stir
in small bowl put the eggs and whisk together
dip the chicken in the egg then the batter and fry until brown
its as easy as that!! it comes out really good and crispy too.
i do this recipe when i dont feel like all the hassle
hope you enjoy
Other Answers:
go to KFC.
Cheesy Chicken Simmer
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
2 tsp. vegetable oil
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
3 cups hot cooked MINUTE White Rice
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 3-1/2 min.
ADD broccoli; stir. Stir in soup and Velveeta until well blended. Reduce heat to medium; simmer 7 min. or until chicken is cooked through.
SERVE over the hot cooked rice.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Cook Time: 20 minutes
Yield: 8 servings
1 quart buttermilk
1/2 cup Emeril's Essence, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens cut up or chicken parts
4 cups all-purpose flour
Peanut oil, for frying
Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and up to 24 hours.
Combine the flour and the remaining 1/4 cup Essence in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
Emeril’s Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
correctness,It's Non-profit and only for informational purposes.
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