You know how you soak chicken in milk or buttermilk before dredging?

Does it HAVE to be dairy? Can it be soy milk or rice milk?

The reason I ask is because my husband is VERY allergic to milk & milk
derivatives (casein, whey, etc...) & I have to convert most all
recipe's to accommodate him. I haven't make fried chicken in a
loooong time.


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Is he allergic to eggs? You can soak in eggs prior to dredging. I've also
tried it with cold water, which works somewhat.

HTH!

"Denise~*" > wrote in message
...
>
> You know how you soak chicken in milk or buttermilk before dredging?
>
> Does it HAVE to be dairy? Can it be soy milk or rice milk?
>
> The reason I ask is because my husband is VERY allergic to milk & milk
> derivatives (casein, whey, etc...) & I have to convert most all
> recipe's to accommodate him. I haven't make fried chicken in a
> loooong time.
>

Denise~* > wrote:

> You know how you soak chicken in milk or buttermilk before dredging?

> Does it HAVE to be dairy? Can it be soy milk or rice milk?

> The reason I ask is because my husband is VERY allergic to milk & milk
> derivatives (casein, whey, etc...) & I have to convert most all
> recipe's to accommodate him. I haven't make fried chicken in a
> loooong time.

Try it and find out with a couple of small chicken pieces. Another
option that's fairly common is to use an egg wash instead of milk.
Just take a cup of cold water and break an egg into it and swish
around until the egg is blended into the water.

"Denise~*" > wrote in message
...
>
> You know how you soak chicken in milk or buttermilk before dredging?
>
> Does it HAVE to be dairy? Can it be soy milk or rice milk?
>
> The reason I ask is because my husband is VERY allergic to milk & milk
> derivatives (casein, whey, etc...) & I have to convert most all
> recipe's to accommodate him. I haven't make fried chicken in a
> loooong time.
>
>
> Denise, Brian & Wyatt (May 31, 02)
>
> How much Healthy Choice ice cream can I eat before it's no longer a
healthy choice?

Rather than buttermilk, in your case, why not try brining it instead? That
will give you the tenderness and juiciness. Make a basic brine (1 gal of
water ought to be plenty, I would add 1/2-3/4 c salt, some lightly crushed
rosemary sprigs, crushed peppercorns, and a halved lemon), and soak the
chicken pieces for 1-2 hours. Do it early in the day because after you
thoroughly rinse them, you'll want to put them on a rack over a baking pan
and let them dry for a couple hours in the fridge.
Use an egg wash before dredging, and you're set.

kimberly

In article >, Denise~*
> wrote:

> You know how you soak chicken in milk or buttermilk before dredging?

Denise, when I coat chicken, I don't soak it in anything first. Last
night I baked some chicken drumsticks that I'd coated in Panko bread
flakes. I rinsed the drums in water then put them in a bag containing
the panko crumbs (I'd seasoned the mixture with a variety of things),
then arranged them in a lightly oiled pan for baking at 375 deg. About
50 minutes later, they were very nice -- not a heavy coating. FWIW.
--
-Barb, <www.jamlady.eboard.com> updated 1/26/04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' > wrote in news:barbschaller-
:

> Last
> night I baked some chicken drumsticks that I'd coated in Panko bread
> flakes.

Barb can you get panko locally or get it shipped in? I can get them here
and I am just nosey.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

In article >, hahabogus
> wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > Last
> > night I baked some chicken drumsticks that I'd coated in Panko
> > bread flakes.

> Barb can you get panko locally or get it shipped in? I can get them here
> and I am just nosey.

Robin Ringo sent me some from California before she moved to North
Carolina. Then I discovered I can get them at Byerly's here.
--
-Barb, <www.jamlady.eboard.com> updated 1/26/04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

I like to brush boneless chicken breasts with Gulden's Mustard, dredge in
cracker meal or matzo meal, and sauté.

NancyJaye


"Denise~*" > wrote in message
...
>
> You know how you soak chicken in milk or buttermilk before dredging?
>
> Does it HAVE to be dairy? Can it be soy milk or rice milk?
>
> The reason I ask is because my husband is VERY allergic to milk & milk
> derivatives (casein, whey, etc...) & I have to convert most all
> recipe's to accommodate him. I haven't make fried chicken in a
> loooong time.
>
>
> Denise, Brian & Wyatt (May 31, 02)
>
> How much Healthy Choice ice cream can I eat before it's no longer a
healthy choice?

wrote:
> Denise~* > wrote:
>
>> You know how you soak chicken in milk or buttermilk before dredging?
>
>> Does it HAVE to be dairy? Can it be soy milk or rice milk?
>
>> The reason I ask is because my husband is VERY allergic to milk &
>> milk derivatives (casein, whey, etc...) & I have to convert most all
>> recipe's to accommodate him. I haven't make fried chicken in a
>> loooong time.
>
> Try it and find out with a couple of small chicken pieces.

Stan, that's a terrible bit of advice! If he's allergic to dairy and she
tries it out on a couple of small chicken pieces on him, if allergic he
could go into anaphaelactic shock and possibly die. BAD Idea.

Jill

Denise~* wrote:
> You know how you soak chicken in milk or buttermilk before dredging?
>
> Does it HAVE to be dairy? Can it be soy milk or rice milk?
>
> The reason I ask is because my husband is VERY allergic to milk & milk
> derivatives (casein, whey, etc...) & I have to convert most all
> recipe's to accommodate him. I haven't make fried chicken in a
> loooong time.
>
>
> Denise, Brian & Wyatt (May 31, 02)
>
No need to 'soak' chicken before you bake or fry it. Brining might be a
good idea, depending upon what you're going to do with the chicken.

Now, I do love a good buttermilk dipped and then fried chicken, but I don't
generally do this at home. Most often I bake chicken pieces marinated in a
little Italian salad dressing then rolled in cornflake crumbs (or instant
mashed potato flakes) blended with some Penzey's Pariesienne and a little
garlic powder and pepper. Add about 1/4 c. olive oil to the pan and bake at
425F until nicely crispy.

Jill

"jmcquown" > wrote in message
...
> wrote:
> > Denise~* > wrote:
> >
> >> You know how you soak chicken in milk or buttermilk before dredging?
> >
> >> Does it HAVE to be dairy? Can it be soy milk or rice milk?
> >
> >> The reason I ask is because my husband is VERY allergic to milk &
> >> milk derivatives (casein, whey, etc...) & I have to convert most all
> >> recipe's to accommodate him. I haven't make fried chicken in a
> >> loooong time.
> >
> > Try it and find out with a couple of small chicken pieces.
>
> Stan, that's a terrible bit of advice! If he's allergic to dairy and she
> tries it out on a couple of small chicken pieces on him, if allergic he
> could go into anaphaelactic shock and possibly die. BAD Idea.
>
> Jill
>
>
I think Stan meant to try the soy milk or rice milk with a couple of pieces.

Sanjay