Text 1943, 92 rader
Skriven 2010-09-22 21:41:00 av Dave Drum (45795.cooking)
   Kommentar till text 1900 av Sean Dennis (1:18/200)
Ärende: Chooken Joints
======================
-=> Sean Dennis wrote to Dale Shipp <=-

 RH>> Had Bojangles chicken for
 RH>> lunch--Popeye's is better. (G)

 DS> We agree.

 SD> The last time I went to Bojangle's here in town I got very sick to my
 SD> stomach as they hadn't changed the oil in five days.  I've never eaten
 SD> there again (or at any Bojangle's).

Bojangles is damned near as bad as Church's. Chain chooken joints (as ranked by
me) are:

1. Popeyes Chicken and Biscuits
2. Lee's Famous Recipe
3. Browns' Fried Chicken (used to be huge around here. May be totally
   out of business)
4. Chickie's Chicken Ranch (local to me)
5. Kentucky Fried Colonel
6. Hardee's (Roy Rogers recipe)
7. Bojangles
8. Church's Fried Chicken

Looking at the "copy-cat" recipe for Church's it doesn't look all that horrid.
But, fresh oil, a clean place, etc. probably help it out. Something that seems
sadly lacking at all the Church's Chicken places I have braved.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Church's Fried Chicken
 Categories: Poultry, Herbs
      Yield: 2 servings

      4 lb Frying chicken; in 8 pieces

MMMMM----------------------BREADING MIX-----------------------------
      1 tb Sugar
  1 1/2 c  Self-rising flour
    1/2 c  Cornstarch
      3 ts Seasoned salt *
      2 ts Paprika
    1/2 ts Baking soda
    1/2 c  Biscuit mix (Bisquick)
    3/4 oz Env Italian dressing Mix
      2 oz Env onion soup mix

MMMMM--------------------------TO USE-------------------------------
      2 lg Eggs
           +=BEATEN WITH=+
    1/4 c  Cold water
      1 c  Oil
 
  Combine all ingredients in a 4-cup container. Mix to blend
  the ingredients thoroughly. Store tightly covered at room
  temperature up to 3 months.

  TO USE - Dip the chicken pieces in egg mixture and then into
  dry coating mix and back into egg to coat the pieces evenly
  but lightly and finally back into dry mix. 

  Have oil piping hot in heavy skillet.

  Brown pieces skin-side down for 4 to 6 minutes. Use medium
  high heat. Turn and brown underside of pieces a few minutes.
  Transfer to an oiled or Pam-sprayed 9" x 12" x 2" pan. 

  Cover pan in foil, sealing it on only 3 side of pan. Bake
  350øF for about 45 to 50 minutes. Remove foil. Bake another
  5 minutes just to crisp the coating.

  Serves 2

  Source: Gloria Pitzer

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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