Penny's Fried Chicken

Posted by Penny Moline on Wednesday, April 25, 2012 Under: Chicken, poultry and such
Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...

4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper

Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or  up to two days

Dredge the buttermilk soaked chicken in seasoned flour ( All purpose flour, with dried parsley, salt and pepper to taste) as much as you need to lightly coat the chicken...

I use my well seasoned and a favorite hand me down from my Mom, old cast iron skillet that is about 6 inches deep.... with about 2 inches of corn oil, or vegetable oil heated and fry the chicken until golden brown.  l then transfer the chicken to a baking sheet and place in the( preheated to 350) oven until the internal tempature reaches 165 degrees...

Serve this with some country gravy.... and mashed potatoes... and corn on the cob... a total carb fest... but well worth it...You could even add a baking powder biscuit.... all the better...  I am drooling now....lol.


 Hope you enjoy...and let me know what you think of the recipe... You should have a very tender and juicy piece of chicken...
 

In : Chicken, poultry and such 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Penny's Fried Chicken

Posted by Penny Moline on Wednesday, April 25, 2012 Under: Chicken, poultry and such
Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...

4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper

Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or  up to two days

Dredge the buttermilk soaked chicken in seasoned flour ( All purpose flour, with dried parsley, salt and pepper to taste) as much as you need to lightly coat the chicken...

I use my well seasoned and a favorite hand me down from my Mom, old cast iron skillet that is about 6 inches deep.... with about 2 inches of corn oil, or vegetable oil heated and fry the chicken until golden brown.  l then transfer the chicken to a baking sheet and place in the( preheated to 350) oven until the internal tempature reaches 165 degrees...

Serve this with some country gravy.... and mashed potatoes... and corn on the cob... a total carb fest... but well worth it...You could even add a baking powder biscuit.... all the better...  I am drooling now....lol.


 Hope you enjoy...and let me know what you think of the recipe... You should have a very tender and juicy piece of chicken...
 

In : Chicken, poultry and such 

Next post: Eggs Benedict
Previous post: WHITE CHILI

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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