Re: Re: Coconut oil/crunchy

[Guest guest]

Being a true southerner I come from a family that makes some of the

best fried chicken you could possibly every hope to taste. The trick

is to have the oil at a high temperature to begin with and it seals

in the juices and keeps the skin and coating crunchy. You cook it

for about 10 minutes (for chicken, less for fish) at a high

temperature and then turn it down and continue cooking until done.

The only thing I fry anymore, though, is catfish for the kids, as I

haven't been able to get them turned on to grilled fish yet. I do

use coconut oil for that and it makes very tasty and crunchy fish.

Plus you can cook with coconut oil at high temperatures safely.

Everything I've read about other oils says that this is dangerous to

do with vegetable oils.

Linn

On Sep 7, 2006, at 12:37 PM, Skipper Beers wrote:

>> From: " Terry McNew " <tmcnew1@...>

>

>> Sorry, I should have clarified. I don't coat the chicken. I usually

>> use boneless skinless and just fry it that way. It's really good and

>> gives it a sweet flavor.

>

> I was hoping there was a trick to make things crunchy with it.

>

> Skipper

[Guest guest]

>From: Linn <linnmiller@...>

>Being a true southerner I come from a family that makes some of the

>best fried chicken you could possibly every hope to taste.

I doubt it, as my wife is an excellent southern cook, and likes to cook

chicken three times a week. And one of my sons would like it every night.

The trick

>is to have the oil at a high temperature to begin with and it seals

>in the juices and keeps the skin and coating crunchy. You cook it

>for about 10 minutes (for chicken, less for fish) at a high

>temperature and then turn it down and continue cooking until done.

I think that's what she does, but maybe she has to cook it hotter than for

the other oils.

Skipper

_________________________________________________________________

Check the weather nationwide with MSN Search: Try it now!

http://search.msn.com/results.aspx?q=weather & FORM=WLMTAG

[Guest guest]

--- Linn <linnmiller@...> wrote:

> Being a true southerner I come from a family that

> makes some of the

> best fried chicken you could possibly every hope to

> taste.

Slurp...with corn bread, grits/cheese...

Abbe

__________________________________________________

[Guest guest]

Being able to make some of the best fried chicken would apply to all southerners!  It just comes with the territory. :-)LinnOn Sep 7, 2006, at 4:16 PM, Skipper Beers wrote:>From: Linn <linnmillerentouchonline (DOT) net>>Being a true southerner I come from a family that makes some of the>best fried chicken you could possibly every hope to taste.I doubt it, as my wife is an excellent southern cook, and likes to cook chicken three times a week. And one of my sons would like it every night.The trick>is to have the oil at a high temperature to begin with and it seals>in the juices and keeps the skin and coating crunchy. You cook it>for about 10 minutes (for chicken, less for fish) at a high>temperature and then turn it down and continue cooking until done.I think that's what she does, but maybe she has to cook it hotter than for the other oils.Skipper. 

[Guest guest]

Yep, and that cornbread is made in an iron skillet and as my dear old aunt used to say "on top of the stove."LinnOn Sep 7, 2006, at 6:12 PM, Abbe wrote:--- Linn <linnmillerentouchonline (DOT) net> wrote:> Being a true southerner I come from a family that> makes some of the > best fried chicken you could possibly every hope to> taste. Slurp...with corn bread, grits/cheese...:)Abbe. 

[Guest guest]

>From: Linn <linnmiller@...>

>Yep, and that cornbread is made in an iron skillet and as my dear old aunt

>used to say " on top of the stove. "

>

>Linn

Speaking of iron skillets, since Teflon (you kow fluoridated cookware that

leaches) has been pronounced unsafe not only by Mercola, but by the EPA,

that might be one of the safer ways to cook. (And to clean, as if you have

properly cured pans immediately after you remove the contents from the pan,

you scrub them with a brush under hot running water, no soap, put them back

on the burner to dry, and they're ready to go.)

Also, I think the colonel () moved north, or the genetically modified

chickens they're alleged to use simply don't do well with those spices.

Unless of course, it's palatable to chicken lovers down south and it's just

the northern versions that are bad.

skipper

>

>On Sep 7, 2006, at 6:12 PM, Abbe wrote:

>

>>

>>

>>--- Linn <linnmiller@...> wrote:

>>

>> > Being a true southerner I come from a family that

>> > makes some of the

>> > best fried chicken you could possibly every hope to

>> > taste.

>>

>>Slurp...with corn bread, grits/cheese...

>>

>>

>>

>>Abbe

>>

>>>.

>>

>>

>

_________________________________________________________________

Get the new Windows Live Messenger!

http://imagine-msn.com/messenger/launch80/default.aspx?locale=en-us & source=wlmai\

ltagline

[Guest guest]

I still use iron skillets, in fact I've got my mom's, the nice heavy duty kind that are hard to find anymore without spending a ton of money.  Our family never cared for the Colonel's chicken either, not crisp enough.  My husband worked at a KFC when he was in high school.  He's refused to eat there ever since!!LinnOn Sep 8, 2006, at 9:36 PM, Skipper Beers wrote:>From: Linn <linnmillerentouchonline (DOT) net>>Yep, and that cornbread is made in an iron skillet and as my dear old aunt >used to say "on top of the stove.">>LinnSpeaking of iron skillets, since Teflon (you kow fluoridated cookware that leaches) has been pronounced unsafe not only by Mercola, but by the EPA, that might be one of the safer ways to cook. (And to clean, as if you have properly cured pans immediately after you remove the contents from the pan, you scrub them with a brush under hot running water, no soap, put them back on the burner to dry, and they're ready to go.)Also, I think the colonel () moved north, or the genetically modified chickens they're alleged to use simply don't do well with those spices. Unless of course, it's palatable to chicken lovers down south and it's just the northern versions that are bad.skipper