|Dana’s Oh-So-Tempting Breaded Fried Chicken
You can make as large or as small a batch as you like, just bear in mind that it’s delicious the next day for leftovers.Lightly sprinkle salt over chicken pieces and let sit for at least 30 minutes.The following will coat 1 disjointed fryer chicken which is about 10 pieces of chicken so if you’re only cooking a few pieces you won’t need as much flour or bread crumbs.
Combine the egg (and milk) in another shallow dish
Put bread crumbs on another sheet of paper towel or into another dish
Coat each piece of chicken with the flour, then the egg mixture. Then coat each piece with the bread crumbs. Be sure to press the crumbs onto the chicken with your fingers.
Let breaded chicken sit for 30 minutes before frying. This prevents the breading from coming off while frying.
In a deep fryer or heavy skillet heat shortening or oil over medium heat to a temperature of 350 degrees, or you can test the oil with a pinch of bread crumbs. If it sizzles, it’s ready. Fry chicken on medium heat until browned on all sides, 35 to 40 minutes. If the chicken is browning too fast lower the heat, but keep it hot and sizzling. Add more oil as needed. Drain chicken on paper towels and keep warm until ready to serve.
|Marcus’s Breakfast Crepes
You can eat them plain or with the filling of your choice. Any kind of jam is nice, my hubby loves corn syrup on his. My favorite filling is what my mother always made. It’s a quick mixture of Ricotta cheese, vanilla, sugar, and finely diced dillweed. The dill sounds weird in there, but trust me, it’s delicious. =)
It takes around 10 minutes to make the batter. Each crepe takes a couple of minutes to cook. This recipe makes about 6 large crepes.
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