Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of chicken
seam to have cornflakes over!
Cheers
Pandora

"Denny Wheeler" > wrote

> KFC comes in (at least) two varieties: Original Recipe (cooked in the
> pressure fryers) and Extra Crispy--that kind does rather look like it
> has cornflake breading (and for all I know, it does). I don't think
> the Extra Crispy is cooked the same way as Original Recipe--and I
> don't think much of it at all, actually.

Interesting, I hadn't thought of the extra crispy; when people are
looking for kentucky fried chicken, I assume the original. As far
as I'm concerned, extra crispy is just extra breading, but to each
their own.

nancy

Nancy Young wrote:

> Interesting, I hadn't thought of the extra crispy; when people are
> looking for kentucky fried chicken, I assume the original. As far
> as I'm concerned, extra crispy is just extra breading, but to each
> their own.


Burger King has these "chicken fries" thingies, they are bits of meat that
have a lot of extra coating - and a choice of SIX dipping sauces! :

http://www.villagevoice.com/nyclife/...,71950,15.html

For the Birds
Burger King demolishes chicken as we know it

by Nina Lalli
January 27th, 2006 6:43 PM

"Chicken will never be the same."

This suspicious declaration is the concluding line of Burger King's
promotion for its sickest creation since the Enormous Omelet Sandwich:
Chicken Fries.

Chicken has really been through the ringer in this country over the past few
decades. The birds themselves have been bred for maximum dryness and
ultimate blandness-that is, bloated white meat. And, as we all know,
society's weird beauty standards are never reached easily. The hormones used
to achieve the desired white-to-dark meat proportions have been blamed for a
slew of unhealthy side effects, including lowering the age girls begin
puberty. Poor chicken. It never asked for breast enhancements.

But worse than the fact that thighs have been underappreciated is the
twisted fact that breasts, which only became popular because they're lean,
are so boring to eat that they have been manipulated by scientists through a
series of increasingly fatty food inventions. Enter the chicken fry.

In a way, Burger King's simplicity is refreshing. Others have bent over
backwards to win the prize for originality-Ruby Tuesday's Crispy Buffalo
Wontons have garnered a ridiculous amount of attention, for example. But BK
just modified the chicken tender or nugget to be less chicken and more fry.
The meat, so bragged-about by fast food purveyors for its purity (is "whole
white chicken breast meat'' really that impressive?) is now just a steamy
sliver encased in a thick cocoon of heavily flavored batter. The flesh
itself is a mere casualty, its lack of taste obscenely overcompensated for
by a ton of salt. A small order (six pieces for $2.05) contains 15 grams of
fat; the nine-piece version has 23. Granted, that's nothing compared with
the 47 gram omelet sandwich, but it's a pretty hefty snack.

I visited a few Burger Kings around town to experience the end of chicken as
we know it. I cannot think of a more appropriate place for mourning any food
than the BK on Sixth Avenue between 34th and 35th streets. (Oh,
wait-actually, the one under 50th street on Fifth Avenue-in the subway
station-maybe wins the prize.) BK 50th Street was almost empty when I got
there in the early evening, save for a few homeless people, a table of
scared-looking tourists, and some very troubling teenaged girls.

To be sure that taste buds are sufficiently assaulted, the fries come with
your choice of six dipping sauces. Six! Finding this choice a bit
overwhelming, I pretended I was at a restaurant and asked the woman behind
the counter whether she had a favorite. From the look she gave me, I
realized that I had clearly just outed myself as a nonfunctioning adult. It
wasn't scorn, but straight pity. "You can try them all if you want to," she
told me in a preschool teacher voice.

I didn't really want to, but I did try them all. Along with the traditional
sweet 'n' sour, honey mustard, and barbeque (updated to Spicy Honey Barbeque
sauce, which an employee explained to a customer: "tastes better than
barbeque") there are three newcomers. Two of them, ranch and buffalo sauce,
are predictable. But the showstopper is something called "ZESTY Onion Ring
Sauce." What's onion ring sauce? Well, kids, it's soybean oil, water,
horseradish, vinegar, more water, a lot of salt, more soybean oil, some
artificial flavors, thickeners, lemon juice, sugar, and more. The end result
makes me crave horseradish mayonnaise.

As I sat slumped in my plastic BK chair, I felt depressed: chicken's demise
seems to reflect a schism in the way Americans eat. While tortured breasts
appear in all kinds of elaborate disguises in fast food restaurants, a
strong market has emerged for poultry distinguished as organic,
naturally-raised, hormone-free, grain-fed, free-range, etc.

So, dear consumers, you've got a choice. You can eat real chicken, such as a
natural, hormone-free breast from Murray's (at supermarkets for around
$4-5/pound-thighs are even less). Or you can follow the path to chicken
devolution, which leads underground to 50th Street, where you'll find a
stick of fatty, salty something dripping with ZESTY sauce."

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote

> Nancy Young wrote:
>
>> Interesting, I hadn't thought of the extra crispy; when people are
>> looking for kentucky fried chicken, I assume the original. As far
>> as I'm concerned, extra crispy is just extra breading, but to each
>> their own.

> Burger King has these "chicken fries" thingies, they are bits of meat that
> have a lot of extra coating - and a choice of SIX dipping sauces! :

Heh, funny article. Do people still think those nuggets are a
healthful alternative to burgers, I wonder? You also clarified
for me, my long ago memory of extra crispy chicken was not
only that it was all breading, but that when you got through the
breading, you found a very small piece of chicken inside. As
though they sorted chicken by size when they determine regular
or extra crispy.

Wrong, no doubt, just my impression.

nancy

Pandora wrote:
> Some italian people who have tasted KFC abroad, told me that in the KFC
> dough there are also cornflakes.
> Is it true? What do you think?
> Searching with Google, I have seen a photo on the web and pieces of chicken
> seam to have cornflakes over!

No corn flakes. KFC does chicken with two different coatings; what they
call "original" and " extra-crispy." They are only seasoned flour.

Original-style has a thin coating. Extra crispy has a thicker coating
that forms shapes, when fried, that look like corn flakes have been
added to the coating.

No corn flakes in the chicken coating.

Pastorio

>Original-style has a thin coating. Extra crispy has a thicker coating
>that forms shapes, when fried, that look like corn flakes have been
>added to the coating.
>No corn flakes in the chicken coating.
>Pastorio

And never use Cornflakes as a coating on chicken... there's no getting
around the flavor of cereal on your chicken.

I know that some people do a skinless oven "fried" chicken and use
cornflakes but a tastier "less corny" option is crumbled Melba Toast.
Buy the flavored toasts and you can even by-pass some of the seasoning.
It's very good. Kev

On 2006-01-30, Pandora > wrote:

> Some italian people who have tasted KFC abroad, told me that in the KFC
> dough there are also cornflakes.
> Is it true? What do you think?
> Searching with Google, I have seen a photo on the web and pieces of chicken
> seam to have cornflakes over!

This is my favorite KFC dish:

http://www.panix.com/~clay/thailand/PICT0026.jpg

In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
literally tossed, mixed together. So KFC in Thailand (which is very popular
with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
onions, and cilantro and serves it with steamed rice and fresh tomato and
cucumber. It is very tasty!

--
Clay Irving >
#11906 Look at the error message! Look at the error message!
- Good Advice and Maxims for Programmers, Mark Jason Dominus >

"Denny Wheeler" > ha scritto nel
messaggio ...
> On Mon, 30 Jan 2006 10:20:13 +0100, "Pandora" >
> wrote:
>
>>Some italian people who have tasted KFC abroad, told me that in the KFC
>>dough there are also cornflakes.
>>Is it true? What do you think?
>>Searching with Google, I have seen a photo on the web and pieces of
>>chicken
>>seam to have cornflakes over!
>
> KFC comes in (at least) two varieties: Original Recipe (cooked in the
> pressure fryers) and Extra Crispy--that kind does rather look like it
> has cornflake breading (and for all I know, it does). I don't think
> the Extra Crispy is cooked the same way as Original Recipe--and I
> don't think much of it at all, actually.

Oh! It's a pity! this friend of mine told me he liked very much Extra
Crispy.
BTW
Thank you
Pandora

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> Some italian people who have tasted KFC abroad, told me that in the KFC
>> dough there are also cornflakes.
>> Is it true? What do you think?
>> Searching with Google, I have seen a photo on the web and pieces of
>> chicken seam to have cornflakes over!
>
> No corn flakes. KFC does chicken with two different coatings; what they
> call "original" and " extra-crispy." They are only seasoned flour.
>
> Original-style has a thin coating. Extra crispy has a thicker coating that
> forms shapes, when fried, that look like corn flakes have been added to
> the coating.
>
> No corn flakes in the chicken coating.

Thank you Bob. If you find a recipe for extra -crispy tell me, please.
Cheers
Pandora
>
> Pastorio

"kevnbro" > ha scritto nel messaggio
oups.com...
> >Original-style has a thin coating. Extra crispy has a thicker coating
>>that forms shapes, when fried, that look like corn flakes have been
>>added to the coating.
>>No corn flakes in the chicken coating.
>>Pastorio
>
> And never use Cornflakes as a coating on chicken... there's no getting
> around the flavor of cereal on your chicken.
>
> I know that some people do a skinless oven "fried" chicken and use
> cornflakes but a tastier "less corny" option is crumbled Melba Toast.
> Buy the flavored toasts and you can even by-pass some of the seasoning.
> It's very good. Kev

Mhhhh! I must try! Thank you!
Pandora
>

"Clay Irving" > ha scritto nel messaggio
...
> On 2006-01-30, Pandora > wrote:
>
>> Some italian people who have tasted KFC abroad, told me that in the KFC
>> dough there are also cornflakes.
>> Is it true? What do you think?
>> Searching with Google, I have seen a photo on the web and pieces of
>> chicken
>> seam to have cornflakes over!
>
> This is my favorite KFC dish:
>
> http://www.panix.com/~clay/thailand/PICT0026.jpg
>
> In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
> literally tossed, mixed together. So KFC in Thailand (which is very
> popular
> with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
> onions, and cilantro and serves it with steamed rice and fresh tomato and
> cucumber. It is very tasty!

And it looks very nice!!!! Good!
Pandora
>
> --
> Clay Irving >
> #11906 Look at the error message! Look at the error message!
> - Good Advice and Maxims for Programmers, Mark Jason Dominus
> >

>In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
>literally tossed, mixed together. So KFC in Thailand (which is very popular
>with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
>onions, and cilantro and serves it with steamed rice and fresh tomato and
>cucumber. It is very tasty!

Now that's about as far from American "KFC" as one can get.
They should call it, "TLC" (No! Not that TLC....Thai Lime Chicken)
Kev

In article . net>,
says...
>
> As I sat slumped in my plastic BK chair, I felt depressed: chicken's demise
> seems to reflect a schism in the way Americans eat. While tortured breasts
> appear in all kinds of elaborate disguises in fast food restaurants,
>

Thanks for sharing that ;-) -- just glad I wasn't slurping a cup of coffee when
I read this post. B.t.w. there seems to be a typo here, shouldn't it read 'fat
food restaurants'? (just going on what was said before)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

On 2006-01-30, Gregory Morrow <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> But BK
> just modified the chicken tender or nugget to be less chicken and more fry.

> sliver encased in a thick cocoon of heavily flavored batter. The flesh


At least there's a sliver. It would be impossible for BK to make
their chicken fries "less" than a McD's chicken nugget. For the first
couple decades of the Chicken McNugget, there was no chicken meat
whatsoever. Seriously. I looked. My daughter loved them and we'd
occasionally buy them for her. One day I was bored and started
wondering about them. I disected half an order. No meat. They were
just some sort of breaded and fried fat absorbing sponge matrix
thingie. It wasn't until just a few years ago McD's started putting
real chicken meat in their nuggets.

This all-breading and little meat is not new. I remember the old
Sizzler all-you-can-eat promos. I once ...only once... bought into
their all-you-can-eat shrimp-a-thon. They brought out small plate
of popcorn shrimp that were 33% shrimp and 67% breading. I was
****ed. I started in earnest relieving these micro shrimp of their
grease/bread casing and piling the shrimp up on another plate till I
went through them all. Then I ordered more and ate the now naked
shrimp. After a half a dozen or so plates and a couple ****ed
server-droids, I figure I'd had enough. I felt no satisfaction,
though. The shrimp still sucked.

Sizzler was the master of these trick eat-till-you-puke gimmicks. They
did another with all-you-can-eat ribs. We tried it ...again, once!
They were tough old beef ribs that had a sauce so repugnant, I
couldn't eat even one. I no longer frequent these types of
restaurants (chains), but I'm sure places like Olive Garden and Red
Lobster still pull the same crap with their never ending gluttony
promos. Hey, twenty-nine cents worth of wet noodles for only $9.99!
Bleh.

nb

On 2006-01-30, kevnbro > wrote:

> cornflakes but a tastier "less corny" option is crumbled Melba Toast.

Another option for more texture are Japanese style "panko" bread
(rice?) crumbs.

nb

Nancy Young wrote:
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote
>
>> Nancy Young wrote:
>>
>>> Interesting, I hadn't thought of the extra crispy; when people are
>>> looking for kentucky fried chicken, I assume the original. As far
>>> as I'm concerned, extra crispy is just extra breading, but to each
>>> their own.
>
>> Burger King has these "chicken fries" thingies, they are bits of
>> meat that have a lot of extra coating - and a choice of SIX dipping
>> sauces! :
>
> Heh, funny article. Do people still think those nuggets are a
> healthful alternative to burgers, I wonder? You also clarified
> for me, my long ago memory of extra crispy chicken was not
> only that it was all breading, but that when you got through the
> breading, you found a very small piece of chicken inside. As
> though they sorted chicken by size when they determine regular
> or extra crispy.
>
> Wrong, no doubt, just my impression.
>
> nancy

I'm nuts, I guess. I really prefer the crispy (I mean CRISPY!) breading to
the bit of chicken inside However, I'm blessed at having that little
store down the street where some real old-style country cooks know how to
cook fried chicken. Crispy outside, juicy inside, I don't mind eating the
chicken! Don't do it very often but at least I've seen Yvonne back there
hand-coating chicken pieces in flour just before lunch time. I know they
don't buy frozen "fried chicken" from a restaurant supplier and pretend it's
the real deal. It IS. And dang if it doesn't taste great!

Thanks for setting off a craving for some real fried chicken and quarter
fries

Jill

Pandora wrote:
> Some italian people who have tasted KFC abroad, told me that in the
> KFC dough there are also cornflakes.
> Is it true? What do you think?
> Searching with Google, I have seen a photo on the web and pieces of
> chicken seam to have cornflakes over!
> Cheers
> Pandora

I don't know about KFC and the cornflakes but I used to make a very good
"oven fried" chicken which is seasoned and then coated with crushed
cornflake crumbs. It turns out as if it had been fried but is not.

Off the top of my head: the pieces of chicken (usually chicken breasts and
thighs, on the bone) were dipped in an egg wash. Then rolled in cornflake
crumbs seasoned with garlic powder, salt & pepper to taste, maybe some dried
marjoram. Coat the chicken well and let sit so the coating dries and
adheres to the chicken well.

To a baking dish of adequate size for the chicken pieces, add a little
cooking oil, about 3-4 Tablespoonfuls (not olive oil, too strong! canola or
corn oil). Heat it up in a hot oven (about 400F degrees). Quickly arrange
the chicken in the dish with the hot oil. Bake at a very high temperature;
if I remember correctly (and I may not) it was 400F or maybe 425F for about
20 minutes. No need to cover or turn the chicken; it turned out crispy.
And very tasty!

Jill

kevnbro wrote:
>> Original-style has a thin coating. Extra crispy has a thicker coating
>> that forms shapes, when fried, that look like corn flakes have been
>> added to the coating.
>> No corn flakes in the chicken coating.
>> Pastorio
>
> And never use Cornflakes as a coating on chicken... there's no
> getting around the flavor of cereal on your chicken.
>
I don't agree with that. Cornflakes don't have all that much flavour.

> I know that some people do a skinless oven "fried" chicken and use
> cornflakes but a tastier "less corny" option is crumbled Melba Toast.

Now see? Melba Toast, even plain, has a stronger taste to me than does
cornflake crumbs So we can agree to disagree. However, I do love melba
toast rounds for snacking on!

Jill

"jmcquown" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> Some italian people who have tasted KFC abroad, told me that in the
>> KFC dough there are also cornflakes.
>> Is it true? What do you think?
>> Searching with Google, I have seen a photo on the web and pieces of
>> chicken seam to have cornflakes over!
>> Cheers
>> Pandora
>
> I don't know about KFC and the cornflakes but I used to make a very good
> "oven fried" chicken which is seasoned and then coated with crushed
> cornflake crumbs. It turns out as if it had been fried but is not.

This is a great new!
>
> Off the top of my head: the pieces of chicken (usually chicken breasts and
> thighs, on the bone) were dipped in an egg wash. Then rolled in cornflake
> crumbs seasoned with garlic powder, salt & pepper to taste, maybe some
> dried
> marjoram. Coat the chicken well and let sit so the coating dries and
> adheres to the chicken well.

Do you break cornflakes, or do you use them whole?
Another thing. Why don't you put spices inside eggs, rather then in
cornflakes breadcrumb?

>
> To a baking dish of adequate size for the chicken pieces, add a little
> cooking oil, about 3-4 Tablespoonfuls (not olive oil, too strong! canola
> or
> corn oil). Heat it up in a hot oven (about 400F degrees). Quickly
> arrange
> the chicken in the dish with the hot oil. Bake at a very high
> temperature;
> if I remember correctly (and I may not) it was 400F or maybe 425F for
> about
> 20 minutes. No need to cover or turn the chicken; it turned out crispy.
> And very tasty!

Gnam gnam! I like this recipe! I will eat KFC till summer because I must try
almost all ))
Cheers and thank you
Pandora
(hoping your father stay better then the last time I have heard of him)
>
> Jill
>
>

Pandora wrote:
> "jmcquown" > ha scritto nel messaggio
> .. .
>> Pandora wrote:
>> I don't know about KFC and the cornflakes but I used to make a very
>> good "oven fried" chicken which is seasoned and then coated with
>> crushed cornflake crumbs. It turns out as if it had been fried but
>> is not.
>
> This is a great new!
>>
>> Off the top of my head: the pieces of chicken (usually chicken
>> breasts and thighs, on the bone) were dipped in an egg wash. Then
>> rolled in cornflake crumbs seasoned with garlic powder, salt &
>> pepper to taste, maybe some dried
>> marjoram. Coat the chicken well and let sit so the coating dries and
>> adheres to the chicken well.
>
> Do you break cornflakes, or do you use them whole?

In the U.S. they sell boxes of crushed cornflake crumbs specifically for
baking with. If you can't find this, use a rolling pin and place cornflakes
between two sheets of waxed paper and crush them. You don't want a powder
but you don't want big pieces of corn flakes, either.

> Another thing. Why don't you put spices inside eggs, rather then in
> cornflakes breadcrumb?
>
No reason; it's just the way my mom taught me to do it.

>> To a baking dish of adequate size for the chicken pieces, add a
>> little cooking oil, about 3-4 Tablespoonfuls (not olive oil, too
>> strong! canola or
>> corn oil). Heat it up in a hot oven (about 400F degrees). Quickly
>> arrange
>> the chicken in the dish with the hot oil. Bake at a very high
>> temperature;
>> if I remember correctly (and I may not) it was 400F or maybe 425F for
>> about
>> 20 minutes. No need to cover or turn the chicken; it turned out
>> crispy. And very tasty!
>
> Gnam gnam! I like this recipe! I will eat KFC till summer because I
> must try almost all ))
> Cheers and thank you
> Pandora
> (hoping your father stay better then the last time I have heard of
> him)
>>
Thank you... we'll know more about his condition after his trip to the
doctor on February 2nd.

Jill

"Gregory Morrow" <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> writes:

>For the Birds
>by Nina Lalli

>This suspicious declaration is the concluding line of Burger King's
>promotion for its sickest creation since the Enormous Omelet Sandwich:
>Chicken Fries.

Ages ago I used to eat at Burger King quite a bit, but even though I
love their sick and twisted commercials, I just can't make myself eat
there anymore. Not with the craptastic food they've been creating
lately. Chicken Fries was just another nasty nonfood food item on their
list of atrocities.

>are predictable. But the showstopper is something called "ZESTY Onion Ring
>Sauce."

I confess I love this onion ring sauce. Too bad the onion rings at BK
are soggy, disgusting rings of doom.

Stacia

notbob > writes:

>At least there's a sliver. It would be impossible for BK to make
>their chicken fries "less" than a McD's chicken nugget. For the first
>couple decades of the Chicken McNugget, there was no chicken meat
>whatsoever. Seriously. I looked. My daughter loved them and we'd
>occasionally buy them for her. One day I was bored and started
>wondering about them. I disected half an order. No meat. They were
>just some sort of breaded and fried fat absorbing sponge matrix
>thingie.

Mostly chicken skin, if I recall, with some cartilage and filler.
What grossed me out the most was that McNuggets require an "anti foaming
agent" ingredient. I wish I could go back in time and uneat those
McNuggets I ate when I was a kid.

>This all-breading and little meat is not new.

One of the local Chinese restaurants has all breading and no meat in
half their pieces of sweet and sour and similar dishes. I'm sure it's
to save money. It's also really gross tasting. It's hard to find
non-battered and non-fried dishes around here, because it's Kansas, and
everything has to be either deep fried or steak.

>Sizzler was the master of these trick eat-till-you-puke gimmicks. They
>did another with all-you-can-eat ribs. We tried it ...again, once!

All you can eat meat is beyond imagination. There's a lot of steak
buffets here in Kansas and they just boggle my mind. I refuse to go to
them so I don't know if they're decent or not, but the simple idea of a
steak buffet makes me feel kind of ill.

>restaurants (chains), but I'm sure places like Olive Garden and Red
>Lobster still pull the same crap with their never ending gluttony
>promos.

I just said this on LJ but I never understood why Olive Garden and Red
Lobster are the two restaurants singled out for complaints. They're no
worse than any chain restaurant. I'm not saying I'm a big fan of chain
restaurants but I will occasionally go to an Olive Garden or Red
Lobster, as well as Ruby Tuesday's or Applebee's or Chili's or whatever.
Is it because OG and RL are sometimes thought of as high class
restaurants by people who don't know better?

Stacia

Pandora wrote:
> "Bob (this one)" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>>
>>>Some italian people who have tasted KFC abroad, told me that in the KFC
>>>dough there are also cornflakes.
>>>Is it true? What do you think?
>>>Searching with Google, I have seen a photo on the web and pieces of
>>>chicken seam to have cornflakes over!
>>
>>No corn flakes. KFC does chicken with two different coatings; what they
>>call "original" and " extra-crispy." They are only seasoned flour.
>>
>>Original-style has a thin coating. Extra crispy has a thicker coating that
>>forms shapes, when fried, that look like corn flakes have been added to
>>the coating.
>>
>>No corn flakes in the chicken coating.
>
>
> Thank you Bob. If you find a recipe for extra -crispy tell me, please.

The real KFC chicken recipes need to be cooked under pressure, not in an
open pot or deep fryer. Most pressure cooker makers say not to fry in
their cookers, but if you do, use no more than 1/4 or 1/2 cup of oil.
But here are some ways to approximate KFC extra-crispy.

<http://www.recipezaar.com/58948>
<http://www.recipezaar.com/4859>

Several more recipes for regular, not extra-crispy:
<http://www.hungrybrowser.com/phaedrus/m091902.htm>

Extra-crispy:
<http://www.russkatz.com/recipes/index.asp>

This is one way to do it at home, but I don't recommend it. I'm just
passing it along.
<http://www.themediadrome.com/content/recipes/chicken_broasted.htm>

Pastorio

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
>> "jmcquown" > ha scritto nel messaggio
>> .. .
>>> Pandora wrote:
>>> I don't know about KFC and the cornflakes but I used to make a very
>>> good "oven fried" chicken which is seasoned and then coated with
>>> crushed cornflake crumbs. It turns out as if it had been fried but
>>> is not.
>>
>> This is a great new!
>>>
>>> Off the top of my head: the pieces of chicken (usually chicken
>>> breasts and thighs, on the bone) were dipped in an egg wash. Then
>>> rolled in cornflake crumbs seasoned with garlic powder, salt &
>>> pepper to taste, maybe some dried
>>> marjoram. Coat the chicken well and let sit so the coating dries and
>>> adheres to the chicken well.
>>
>> Do you break cornflakes, or do you use them whole?
>
> In the U.S. they sell boxes of crushed cornflake crumbs specifically for
> baking with. If you can't find this, use a rolling pin and place
> cornflakes
> between two sheets of waxed paper and crush them. You don't want a powder
> but you don't want big pieces of corn flakes, either.

I understand!

>
>> Another thing. Why don't you put spices inside eggs, rather then in
>> cornflakes breadcrumb?
>>
> No reason; it's just the way my mom taught me to do it.

Ah! Ok! Mother's advices are always precious

>
>>> To a baking dish of adequate size for the chicken pieces, add a
>>> little cooking oil, about 3-4 Tablespoonfuls (not olive oil, too
>>> strong! canola or
>>> corn oil). Heat it up in a hot oven (about 400F degrees). Quickly
>>> arrange
>>> the chicken in the dish with the hot oil. Bake at a very high
>>> temperature;
>>> if I remember correctly (and I may not) it was 400F or maybe 425F for
>>> about
>>> 20 minutes. No need to cover or turn the chicken; it turned out
>>> crispy. And very tasty!
>>
>> Gnam gnam! I like this recipe! I will eat KFC till summer because I
>> must try almost all ))
>> Cheers and thank you
>> Pandora
>> (hoping your father stay better then the last time I have heard of
>> him)
>>>
> Thank you... we'll know more about his condition after his trip to the
> doctor on February 2nd.

The day after tomorrow, then! Let us know and good luck!
Thank you
Pandora

Thank you Bob, for these links, there are many recipe. But now I wonder if I
must use a skinless chicken for KFC!?!
What do you think?
Is the original KFC with or without skin?
TIA
Pandora
-----------------------------------------------------------------------------


"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>
>> Thank you Bob. If you find a recipe for extra -crispy tell me, please.
>
> The real KFC chicken recipes need to be cooked under pressure, not in an
> open pot or deep fryer. Most pressure cooker makers say not to fry in
> their cookers, but if you do, use no more than 1/4 or 1/2 cup of oil. But
> here are some ways to approximate KFC extra-crispy.
>
> <http://www.recipezaar.com/58948>
> <http://www.recipezaar.com/4859>
>
> Several more recipes for regular, not extra-crispy:
> <http://www.hungrybrowser.com/phaedrus/m091902.htm>
>
> Extra-crispy:
> <http://www.russkatz.com/recipes/index.asp>
>
> This is one way to do it at home, but I don't recommend it. I'm just
> passing it along.
> <http://www.themediadrome.com/content/recipes/chicken_broasted.htm>
>
> Pastorio

On Tue 31 Jan 2006 03:25:53a, Thus Spake Zarathustra, or was it Denny
Wheeler?

> On Mon, 30 Jan 2006 15:21:55 +0100, "Pandora" >
> wrote:
>
>>> KFC comes in (at least) two varieties: Original Recipe (cooked in the
>>> pressure fryers) and Extra Crispy--that kind does rather look like it
>>> has cornflake breading (and for all I know, it does). I don't think
>>> the Extra Crispy is cooked the same way as Original Recipe--and I
>>> don't think much of it at all, actually.
>>
>>Oh! It's a pity! this friend of mine told me he liked very much Extra
>>Crispy.
>
> A lot of people do. I don't much like it. I do like Original quite a
> bit.
>
>>BTW
>>Thank you
>
> You're most welcome, Pandora.
>

Personally, I think all of the chicken at KFC is disgusting. But, then,
I've always had real southern fried chicken at home. There's absolutely no
comparison.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Tue 31 Jan 2006 03:25:53a, Thus Spake Zarathustra, or was it Denny
> Wheeler?
>
> >
>
> Personally, I think all of the chicken at KFC is disgusting. But, then,
> I've always had real southern fried chicken at home. There's absolutely
no
> comparison.
>
> --

Not only can you make fried chicken better at home, but the cost difference
is enough reason right there! We buy a whole chicken at WalMart for $.67 US
per pound, cut it up, fry it, and the entire breaded and fried chicken costs
us about $3.00. KFC would charge about $12 for that.

kili

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Personally, I think all of the chicken at KFC is disgusting. But, then,
> I've always had real southern fried chicken at home. There's absolutely
> no
> comparison.

To me it's one of those things I do not expect to be like what you
make at home, the texture is different (whether you like it or not),
hence all the discussion on broasters and pressure fryers, etc.

I love homemade fried chicken, of course, but I have room for
the occasional kentucky fried as well. Can't really make that at
home.

nancy

On Tue 31 Jan 2006 06:45:29a, Thus Spake Zarathustra, or was it Nancy Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> Personally, I think all of the chicken at KFC is disgusting. But, then,
>> I've always had real southern fried chicken at home. There's absolutely
>> no comparison.
>
> To me it's one of those things I do not expect to be like what you
> make at home, the texture is different (whether you like it or not),
> hence all the discussion on broasters and pressure fryers, etc.
>
> I love homemade fried chicken, of course, but I have room for
> the occasional kentucky fried as well. Can't really make that at
> home.

LOL! I wouldn't want to. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> On Tue 31 Jan 2006 06:45:29a, Thus Spake Zarathustra, or was it Nancy
> Young?

>> I love homemade fried chicken, of course, but I have room for
>> the occasional kentucky fried as well. Can't really make that at
>> home.
>
> LOL! I wouldn't want to. :-)

(laugh!) YES, WAYNE, we got that! Was saying, when people
are looking for kentucky fried chicken, they aren't looking for
what you call fried chicken at home. Apples and oranges, whether
you think that is good or bad. We know, you think good. As
in, you don't want them to be alike.

nancy

On Tue 31 Jan 2006 07:37:38a, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> On Tue 31 Jan 2006 06:45:29a, Thus Spake Zarathustra, or was it Nancy
>> Young?
>
>>> I love homemade fried chicken, of course, but I have room for
>>> the occasional kentucky fried as well. Can't really make that at
>>> home.
>>
>> LOL! I wouldn't want to. :-)
>
> (laugh!) YES, WAYNE, we got that! Was saying, when people
> are looking for kentucky fried chicken, they aren't looking for
> what you call fried chicken at home. Apples and oranges, whether
> you think that is good or bad. We know, you think good. As
> in, you don't want them to be alike.

hehehe! Such a sad demise for a chicken. :-)


--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
28.19...
> On Tue 31 Jan 2006 03:25:53a, Thus Spake Zarathustra, or was it Denny
> Wheeler?
>
>> On Mon, 30 Jan 2006 15:21:55 +0100, "Pandora" >
>> wrote:
>>
>>>> KFC comes in (at least) two varieties: Original Recipe (cooked in the
>>>> pressure fryers) and Extra Crispy--that kind does rather look like it
>>>> has cornflake breading (and for all I know, it does). I don't think
>>>> the Extra Crispy is cooked the same way as Original Recipe--and I
>>>> don't think much of it at all, actually.
>>>
>>>Oh! It's a pity! this friend of mine told me he liked very much Extra
>>>Crispy.
>>
>> A lot of people do. I don't much like it. I do like Original quite a
>> bit.
>>
>>>BTW
>>>Thank you
>>
>> You're most welcome, Pandora.
>>
>
> Personally, I think all of the chicken at KFC is disgusting. But, then,
> I've always had real southern fried chicken at home. There's absolutely
> no
> comparison.

I just wanted to ask what was the difference! Only pressure fryer?
Chhers
Pandora
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA

Pandora wrote:
> Thank you Bob, for these links, there are many recipe. But now I wonder if I
> must use a skinless chicken for KFC!?!
> What do you think?
> Is the original KFC with or without skin?
> TIA

With skin. And the chicken used to be - I don't know if they still do it
- cut into 9 pieces rather than the normal 8. They cut the breast into
three pieces vertically so there were two "side breasts" and a "center
breast" that included the keel bone and a bit of meat on either side.

I cut mine into 8.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> Thank you Bob, for these links, there are many recipe. But now I wonder
>> if I must use a skinless chicken for KFC!?!
>> What do you think?
>> Is the original KFC with or without skin?
>> TIA
>
> With skin. And the chicken used to be - I don't know if they still do it -
> cut into 9 pieces rather than the normal 8. They cut the breast into three
> pieces vertically so there were two "side breasts" and a "center breast"
> that included the keel bone and a bit of meat on either side.

Very interesting. Perhpas the number 9 give the recipe a sort of
magic...like the secret in which it is wrapped
>
> I cut mine into 8.

More simple..yes
Thank you Bob!
Pandora
>
> Pastorio

Denny Wheeler wrote:

> On Mon, 30 Jan 2006 15:21:55 +0100, "Pandora" >
> wrote:

> > Oh! It's a pity! this friend of mine told me he liked very much
> > Extra Crispy.
>
> A lot of people do. I don't much like it. I do like Original quite a
> bit.


I've never been a big fan of KFC, either variety. When I get fried
chicken (and that's increasing rare these days) I go for Popeye's.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 2006-01-31, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Personally, I think all of the chicken at KFC is disgusting.

I have to agree. I never buy the stuff. I remember eating it
occasionally when friends would bring a bucket over, but never could
eat more than about one piece. I used to joke KFC was good for
motorcycles. I imagined wiring a chicken leg to the frame just above
the rear drive chain, the dripping grease keeping the chain well
lubed. My brother came up with a good approach to eating KFC. Take
the meat off the bone and stick it between one of the biscuits to soak
up the excess grease, then dose with black pepper and a good Louisiana
hot sauce.

nb

"notbob" > wrote in message
news
I used to joke KFC was good for
> motorcycles. I imagined wiring a chicken leg to the frame just above
> the rear drive chain, the dripping grease keeping the chain well
> lubed. >
> nb

I suppose you've seen the TV stories about the guys traveling across the US
with just used-grease from the fast food place(s) for their vehicle. I
don't know if they get their free grease exclusively from one fast-food
restaurant or not.
Dee Dee

On 2006-01-31, Dee Randall > wrote:


> don't know if they get their free grease exclusively from one fast-food
> restaurant or not.

I don't know. It's my understanding deep fryer fat is a waste
product that's a real pain for any restaurant using it. I think they
have to pay for its disposal. I could be wrong on this.

nb

Excuse me the English question. Why, sometimes, do you write "fried" and why
do you write sometimes "fryer" when there is a consonant before the "Y"?
Sorry if I would like to understand
cheers
Pandora
--------------------------------------------------------


"notbob" > ha scritto nel messaggio
...
> On 2006-01-31, Dee Randall > wrote:
>
>
>> don't know if they get their free grease exclusively from one fast-food
>> restaurant or not.
>
> I don't know. It's my understanding deep fryer fat is a waste
> product that's a real pain for any restaurant using it. I think they
> have to pay for its disposal. I could be wrong on this.
>
> nb

On Tue 31 Jan 2006 09:19:07a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
> messaggio 28.19...
>> On Tue 31 Jan 2006 03:25:53a, Thus Spake Zarathustra, or was it Denny
>> Wheeler?
>>
>>> On Mon, 30 Jan 2006 15:21:55 +0100, "Pandora" >
>>> wrote:
>>>
>>>>> KFC comes in (at least) two varieties: Original Recipe (cooked in
>>>>> the pressure fryers) and Extra Crispy--that kind does rather look
>>>>> like it has cornflake breading (and for all I know, it does). I
>>>>> don't think the Extra Crispy is cooked the same way as Original
>>>>> Recipe--and I don't think much of it at all, actually.
>>>>
>>>>Oh! It's a pity! this friend of mine told me he liked very much Extra
>>>>Crispy.
>>>
>>> A lot of people do. I don't much like it. I do like Original quite a
>>> bit.
>>>
>>>>BTW
>>>>Thank you
>>>
>>> You're most welcome, Pandora.
>>>
>>
>> Personally, I think all of the chicken at KFC is disgusting. But,
>> then, I've always had real southern fried chicken at home. There's
>> absolutely no comparison.
>
> I just wanted to ask what was the difference! Only pressure fryer?

Yes, that's the main difference. Although, I don't much like the coating
they use either.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!