My chickenfry is very easy, just go roughly 50/50 on flour and breadcrumbs, then season to taste. If you do like I do, this will take a lot of seasonings, but you will have chickenfry for a while. I start off with 1 canister of Italian breadcrumbs, pour flour into an old canister, then dump them both into a large mixing bowl and add my secret blend to it. I then carefully put it back into the canisters and put both canisters into the fridge. I have also used panko in this, but I don’t care for how it turns out. I have been known to add beer batter, along with other batter mixes, to my chicken fry to stretch it when I get low. Again, don’t be afraid to experiment! Most of my best dishes are because I’m willing to try pretty much anything! I have also used crushed ritz crackers to add a more buttery taste, regular saltines, pretty much with something like this, just let your imagination run wild and you can seldom go wrong!
ok, so, looking at it now, it really doesn’t need it’s own blog, so here’s some of my most recent adventures with my chicken fry.
Want home made tortillas? Don’t have flour? No problem. Substitute the chickenfry in it’s place.
http://allrecipes.com/Recipe/homemade-flour-tortillas/detail.aspx <– the basic flour tortilla recipe.
Want to fry chicken (or any other meat) but don’t have milk or eggs to dip it in before the batter, use melted butter. my favorite butter option is garlic butter, just mix some garlic powder with the butter and maybe add a dash or two of black pepper. talk about yum!!! I made steak fingers like this the other night and my kids ate them before the hubby came home on his lunch break!
hmm….Oh, I realize a lot of people don’t “double dip” like this before frying. It really makes all the difference, and it helps the batter stick to the meat so much better. A lot of restaurants use buttermilk, I use either garlic butter or mix milk and eggs together.
I think that’s about it for now, As I come up with more I will add them. Until then, Happy Eating!