Sometimes You Gotta Do What Ya Gotta Do

Sometimes You Gotta Do What You Gotta Do!


It was a long day at work today. My boss actually expected me to work, can you imagine funny-pictures-kfc-chicken-stilts-flamingosthat? I'm putting together some concepts for a client, and time ran away from me so I didn't have any clue what's for supper.  All I knew is I had some chicken thighs left over from the Hoisin Chicken the other night.



Then if all of that were not enough it was pouring down rain when I got off work so there was no way I was going to the grocery store, so faced with some raw chicken thighs, and not a whole lot of choice in side items we got creative.


Our first taske was the entree.  I love fried chicken, but it's never, ever turned out well for me.  Never.  It always has a nice golden brown crust and bleeds like a stuck pig...err. chicken on the inside. Then I ran across this recipe on the Food Network website for fried chicken.  It called for the chicken to be boiled in milk prior to frying.  I'd never heard of anything like that, so I thought I'd give it a try.


Start with three or four cups of milk, and bring it to a gentle boil.  I added some minced garlic, salt, and pepper to the mix even though the recipe didn't call for it. Then place the chicken in the milk and let it simmer for about 20 minutes.




Once the chicken is nearly cooked take it out and let it cool and dry a bit while you make up your flour.  Put your spices into the flour, I used a super duper secret blend of a bunch of things off the rack.  (Things like garlic powder, paprika, salt, pepper, oregano, cayenne and some other things I can't remember.) Dip your chicken into the flour, then into egg, then back into the flour.


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The drop the whole mess into a bit of bublling hot oil.




Then after about 20 minutes---forget what the recipe says about 1 minute on each side, only do that if you like to eat raw chicken and risk salmonella--you get something that looks somewhat like this:










In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.




Chicken Down--Side to go


Man cannot live by chicken alone.  I have no idea why not, but it is what it is. It ain't nuttin but a chicken wang. The cupboard wasn't bare, but it sure was nigh near to indecent. We had some pasta, some diced tomatoes, and a bit of various kinds of cheese left over from previous meals. So the missus, bless her sweet heart, made a bit of an imprompto pasta dish. 


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Winner Winner Chicken Dinner!