James wrote:
> How much would the raw chicken cost you at regular supermarket
> prices? At sale prices? Assume you cook regularly and have all the
> other stuff necessary for fried chicken so their cost is minor.

[cross-posting snipped]

About $4 USD for a whole chicken. Pennies for the oil and breading/batter
for frying. KFC is no bargain and doesn't even taste good.

Jill

jmcquown wrote:
> James wrote:
>> How much would the raw chicken cost you at regular supermarket
>> prices? At sale prices? Assume you cook regularly and have all the
>> other stuff necessary for fried chicken so their cost is minor.
>
> [cross-posting snipped]
>
> About $4 USD for a whole chicken. Pennies for the oil and
> breading/batter for frying. KFC is no bargain and doesn't even taste
> good.
> Jill

$4? Wow, down here, we usually pay about $7 for a whole chicken - not cut
up, which is fine. Allan's great at (this sounds bad!) whacking up a
chicken to fry. :~) I get squeamish. I can't do it.

We usually just cut up the chicken, put it in cornmeal mix with garlic and
pepper, shake, and fry. Still WAY cheaper than KFC and cheaper than the
grocery store deli fried chicken, too.

And, yep, Jill, KFC doesn't even taste good.

kili

kilikini wrote:
> jmcquown wrote:
>> James wrote:
>>> How much would the raw chicken cost you at regular supermarket
>>> prices? At sale prices? Assume you cook regularly and have all the
>>> other stuff necessary for fried chicken so their cost is minor.
>>
>> [cross-posting snipped]
>>
>> About $4 USD for a whole chicken. Pennies for the oil and
>> breading/batter for frying. KFC is no bargain and doesn't even taste
>> good.
>
> $4? Wow, down here, we usually pay about $7 for a whole chicken -
> not cut up, which is fine. Allan's great at (this sounds bad!)
> whacking up a chicken to fry. :~) I get squeamish. I can't do it.
>
I was erring on the side of conservative pricing. It's been a while since I
bought a whole chicken. I did buy a cut up chicken when I made chicken &
dumplings a month or so ago; it was $5 and change. Oh, and Mom had us pick
up a rotisserie chicken at the grocery store for dinner back in June; that
was only $5.

> And, yep, Jill, KFC doesn't even taste good.
>
It's been years since I bought KFC. That little store back home makes
better fried chicken than they do

Jill

On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
> wrote:

>jmcquown wrote:
>> James wrote:
>>> How much would the raw chicken cost you at regular supermarket
>>> prices? At sale prices? Assume you cook regularly and have all the
>>> other stuff necessary for fried chicken so their cost is minor.
>>
>> [cross-posting snipped]
>>
>> About $4 USD for a whole chicken. Pennies for the oil and
>> breading/batter for frying. KFC is no bargain and doesn't even taste
>> good.
>> Jill
>
>$4? Wow, down here, we usually pay about $7 for a whole chicken - not cut
>up, which is fine. Allan's great at (this sounds bad!) whacking up a
>chicken to fry. :~) I get squeamish. I can't do it.
>
>We usually just cut up the chicken, put it in cornmeal mix with garlic and
>pepper, shake, and fry. Still WAY cheaper than KFC and cheaper than the
>grocery store deli fried chicken, too.
>
>And, yep, Jill, KFC doesn't even taste good.
>
The cheapest you usually see whole chicken here is a buck a pound. I
usually make fried chicken tenders instead because Albertsons sells
them for a buck fifty to two dollars (breasts are the same price but I
like tenders better because you don't have to mess with them). When DH
craves fried chicken I go and buy a pound, crumb them up with panko
crumbs, and make some with no icky salt or msg to spoil it.

Kajikit wrote:
> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
> > wrote:
>>
> The cheapest you usually see whole chicken here is a buck a pound. I
> usually make fried chicken tenders instead because Albertsons sells
> them for a buck fifty to two dollars (breasts are the same price but I
> like tenders better because you don't have to mess with them). When DH
> craves fried chicken I go and buy a pound, crumb them up with panko
> crumbs, and make some with no icky salt or msg to spoil it.

I've never tried to fry chicken with panko, yet, and unfortunately I'm all
out of it. Sometime this next week if the hubby gets a day off, I want to
take the trek to Tampa and restock my Asian items. (I need a *lot* of
stuff, too.) Anyway, I would love chicken fried in panko rather than the
cornmeal we usually use! Typically I only Panko on fish. Chicken would be
a nice change and I have chicken breasts in the freezer, too. Maybe I can
think of a good stuffed chicken breast idea with a crispy panko crust.
Hmmmmmm.

(Can you hear the wheels turning?)

kili

kilikini wrote:
>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
>> > wrote:
>>>
> Typically I only Panko on fish.
>
> kili


When did "Panko" become a verb? <G>

Jill

jmcquown wrote:
> kilikini wrote:
>>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
>>> > wrote:
>>>>
>> Typically I only Panko on fish.
>>
>> kili
>
>
> When did "Panko" become a verb? <G>
>
> Jill

Oh you silly willy! :~)

kili

kilikini wrote:
> jmcquown wrote:
>> kilikini wrote:
>>>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
>>>> > wrote:
>>>>>
>>> Typically I only Panko on fish.
>>>
>>> kili
>>
>>
>> When did "Panko" become a verb? <G>
>>
>> Jill
>
> Oh you silly willy! :~)
>
> kili

LOLOL Well hey, my brother told me Webster's added EVOO to the dictionary.
And Google has been a verb for a while now

Jill

On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
> wrote:

>jmcquown wrote:
>> James wrote:
>>> How much would the raw chicken cost you at regular supermarket
>>> prices? At sale prices? Assume you cook regularly and have all the
>>> other stuff necessary for fried chicken so their cost is minor.
>>
>> [cross-posting snipped]
>>
>> About $4 USD for a whole chicken. Pennies for the oil and
>> breading/batter for frying. KFC is no bargain and doesn't even taste
>> good.
>> Jill
>
>$4? Wow, down here, we usually pay about $7 for a whole chicken - not cut
>up, which is fine.

How big is the chicken? According to Tyson a broiler-fryer is between
3 1/2 - 4 pounds. A roaster is 5-8 pounds. I looked at the current
flyers and I see Perdue roasters for .89 a pound. Another place has
leg quarters for .69 and bone in breasts for .79 a pound.

I also see New york strips for 4.99 at a few different places. You
guys really pay a lot for food down there compared to the midwest.

Lou

Lou Decruss wrote:
> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
> > wrote:
>
>> jmcquown wrote:
>>> James wrote:
>>>> How much would the raw chicken cost you at regular supermarket
>>>> prices? At sale prices? Assume you cook regularly and have all
>>>> the other stuff necessary for fried chicken so their cost is minor.
>>>
>>> [cross-posting snipped]
>>>
>>> About $4 USD for a whole chicken. Pennies for the oil and
>>> breading/batter for frying. KFC is no bargain and doesn't even
>>> taste good.
>>> Jill
>>
>> $4? Wow, down here, we usually pay about $7 for a whole chicken -
>> not cut up, which is fine.
>
> How big is the chicken? According to Tyson a broiler-fryer is between
> 3 1/2 - 4 pounds. A roaster is 5-8 pounds. I looked at the current
> flyers and I see Perdue roasters for .89 a pound. Another place has
> leg quarters for .69 and bone in breasts for .79 a pound.
>
> I also see New york strips for 4.99 at a few different places. You
> guys really pay a lot for food down there compared to the midwest.
>
> Lou

I can't answer for kili but NY strips here (I'm looking at the grocery store
sale ad) are going for $7.99/lb. The last time I bought a whole cut up
chicken it was about $5. Chicken leg quarters are going for 59 cents/lb at
Publix right now.

I'm thawing boneless skinless thighs to cook for dinner tonight. One week I
got them for $3.59/lb. Two weeks later they were $2.19/lb.

Jill

jmcquown wrote:
> Lou Decruss wrote:
>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
>> > wrote:
>>
>>> jmcquown wrote:
>>>> James wrote:
>>>>> How much would the raw chicken cost you at regular supermarket
>>>>> prices? At sale prices? Assume you cook regularly and have all
>>>>> the other stuff necessary for fried chicken so their cost is
>>>>> minor.
>>>>
>>>> [cross-posting snipped]
>>>>
>>>> About $4 USD for a whole chicken. Pennies for the oil and
>>>> breading/batter for frying. KFC is no bargain and doesn't even
>>>> taste good.
>>>> Jill
>>>
>>> $4? Wow, down here, we usually pay about $7 for a whole chicken -
>>> not cut up, which is fine.
>>
>> How big is the chicken? According to Tyson a broiler-fryer is
>> between 3 1/2 - 4 pounds. A roaster is 5-8 pounds. I looked at the
>> current flyers and I see Perdue roasters for .89 a pound. Another
>> place has leg quarters for .69 and bone in breasts for .79 a pound.
>>
>> I also see New york strips for 4.99 at a few different places. You
>> guys really pay a lot for food down there compared to the midwest.
>>
>> Lou
>
> I can't answer for kili but NY strips here (I'm looking at the
> grocery store sale ad) are going for $7.99/lb. The last time I
> bought a whole cut up chicken it was about $5. Chicken leg quarters
> are going for 59 cents/lb at Publix right now.
>
> I'm thawing boneless skinless thighs to cook for dinner tonight. One
> week I got them for $3.59/lb. Two weeks later they were $2.19/lb.
>
> Jill

I just looked at the circular for Publix and I saw the chicken leg quarters
price! I think we'll pick some up this weekend. :~)

kili

On Thu, 9 Oct 2008 12:11:16 -0400, "jmcquown" >
wrote:

>Lou Decruss wrote:
>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"

>> How big is the chicken? According to Tyson a broiler-fryer is between
>> 3 1/2 - 4 pounds. A roaster is 5-8 pounds. I looked at the current
>> flyers and I see Perdue roasters for .89 a pound. Another place has
>> leg quarters for .69 and bone in breasts for .79 a pound.
>>
>> I also see New york strips for 4.99 at a few different places. You
>> guys really pay a lot for food down there compared to the midwest.
>>
>> Lou
>
>I can't answer for kili but NY strips here (I'm looking at the grocery store
>sale ad) are going for $7.99/lb. The last time I bought a whole cut up
>chicken it was about $5. Chicken leg quarters are going for 59 cents/lb at
>Publix right now.

>I'm thawing boneless skinless thighs to cook for dinner tonight. One week I
>got them for $3.59/lb. Two weeks later they were $2.19/lb.
>
>Jill


Meat prices around here seem to jump around like crazy. Pork sirloin
cutlets are advertised for $1.99 this week but 2 weeks ago we got
about 12 pounds for $.98 a pound. Luckily we both love pork.

Lou

On Oct 9, 8:50*am, Lou Decruss > wrote:
> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"
>
>
>
>
>
> > wrote:
> >jmcquown wrote:
> >> James wrote:
> >>> How much would the raw chicken cost you at regular supermarket
> >>> prices? *At sale prices? *Assume you cook regularly and have all the
> >>> other stuff necessary for fried chicken so their cost is minor.
>
> >> [cross-posting snipped]
>
> >> About $4 USD for a whole chicken. *Pennies for the oil and
> >> breading/batter for frying. *KFC is no bargain and doesn't even taste
> >> good.
> >> Jill
>
> >$4? *Wow, down here, we usually pay about $7 for a whole chicken - not cut
> >up, which is fine. *
>
> How big is the chicken? *According to Tyson a broiler-fryer is between
> 3 1/2 - 4 pounds. *A roaster is 5-8 pounds. *I looked at the current
> flyers and I see Perdue roasters for .89 a pound. *Another place has
> leg quarters for .69 and bone in breasts for .79 a pound. *
>
> I also see New york strips for 4.99 at a few different places. *You
> guys really pay a lot for food down there compared to the midwest.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

Albertson's has whole fryers on sale this week for .69 a pound. I'll
buy 3-4 of them and throw them in the freezer as we seem to use one a
week.

On Thu, 9 Oct 2008 09:30:41 -0700 (PDT), merryb >
wrote:

>On Oct 9, 8:50*am, Lou Decruss > wrote:
>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"

>> How big is the chicken? *According to Tyson a broiler-fryer is between
>> 3 1/2 - 4 pounds. *A roaster is 5-8 pounds. *I looked at the current
>> flyers and I see Perdue roasters for .89 a pound. *Another place has
>> leg quarters for .69 and bone in breasts for .79 a pound. *
>>
>> I also see New york strips for 4.99 at a few different places. *You
>> guys really pay a lot for food down there compared to the midwest.
>>
>> Lou- Hide quoted text -
>>
>> - Show quoted text -
>
>Albertson's has whole fryers on sale this week for .69 a pound. I'll
>buy 3-4 of them and throw them in the freezer as we seem to use one a
>week.

I usually go for the leg quarters because I like dark meat. But I do
like whole fryers for soup.

My favorite:

chinese chicken noodle soup with spinach and garlic chives Gourmet |
February 1997

In Chinese culture, noodles symbolize longevity and are often served
at New Year celebrations and traditionally left very long.

Makes about 8 cups.
ingredients
a 3 1/2- to 4-pound chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1/2 pound fresh spinach, coarse stems discarded and leaves washed,
drained, and chopped coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives

preparation

With a cleaver or heavy chef's knife cut chicken into large pieces.
Cut chicken through bones into 2-inch pieces. In a large kettle of
boiling water blanch chicken 1 minute. In a colander drain chicken and
rinse under cold water.

With flat side of cleaver or knife lightly smash gingerroot and
scallions. In cleaned kettle bring 10 cups water to a boil with
chicken, gingerroot, scallions, rice wine or Sherry and simmer,
uncovered, skimming froth occasionally, 2 hours. Pour broth through
colander lined with triple thickness of cheesecloth into a large
heatproof bowl, reserving chicken for another use. Broth may be made 3
days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil,
stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
once or twice, until spinach turns bright green and is just tender,
about 3 minutes. Stir in chives and salt and pepper to taste and
simmer 1 minute.

"kilikini" > wrote
>
> $4? Wow, down here, we usually pay about $7 for a whole chicken - not cut
> up, which is fine.

I got a Tyson roaster for 99 cents a pound yesterday and roasted it up and
put it in a pot with broth and vegetables and rice. Mmmm.
It was 7.5 lbs. (I saved half the breast for sandwiches.

>
> We usually just cut up the chicken, put it in cornmeal mix with garlic and
> pepper, shake, and fry. Still WAY cheaper than KFC and cheaper than the
> grocery store deli fried chicken, too.

This sounds good. Do you deep fry it?
>
> And, yep, Jill, KFC doesn't even taste good.
>

It's just way too greasy.

cybercat wrote:
> "kilikini" > wrote
>>
>> $4? Wow, down here, we usually pay about $7 for a whole chicken -
>> not cut up, which is fine.
>
> I got a Tyson roaster for 99 cents a pound yesterday and roasted it
> up and put it in a pot with broth and vegetables and rice. Mmmm.
> It was 7.5 lbs. (I saved half the breast for sandwiches.
>
>>
>> We usually just cut up the chicken, put it in cornmeal mix with
>> garlic and pepper, shake, and fry. Still WAY cheaper than KFC and
>> cheaper than the grocery store deli fried chicken, too.
>
> This sounds good. Do you deep fry it?
>>
>> And, yep, Jill, KFC doesn't even taste good.
>>
>
> It's just way too greasy.

We have a deep fryer, but when we fry chicken we usually just use a skillet
and a little oil.

kili

"kilikini" > wrote
> We have a deep fryer, but when we fry chicken we usually just use a
> skillet and a little oil.
>

See, I have a deep fryer too, and the waste of the oil always killed me.

I guess I should not learn to make fried chicken in a little oil in a
skillet, because at this particular time the doctor says my husband needs to
get away from fried foods. Fooey.

cybercat wrote:
> "kilikini" > wrote
>> We have a deep fryer, but when we fry chicken we usually just use a
>> skillet and a little oil.
>>
>
> See, I have a deep fryer too, and the waste of the oil always killed
> me.
> I guess I should not learn to make fried chicken in a little oil in a
> skillet, because at this particular time the doctor says my husband
> needs to get away from fried foods. Fooey.

It *is* the waste of oil that kills us, too! Fried chicken works in a
skillet, though. It really does. You've just got to go lower heat so it
cooks more evenly. Be patient and be prepared to stand up in front of the
stove for quite a bit. A glass of wine helps. :~)

kili