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Post by Sister Penny on Jul 16, 2009 7:13:48 GMT -5
I only use my big cast iron skillet, and of course, butter flavored Crisco, (not healthy but its what my hubby wants) I put my flour, cornmeal, seasonings, including sage all into a plastic bag and dip the chicken in milk and then put it in the bag and shake the daylights out of each piece and pop them into the skillet...I only turn them once and keep the heat at a moderate temperature, I have always had nice crispy chicken and the batter stuff stays on, if I do a dip in milk and dredge the chicken in the flour/meal mix in a bowl, I am guaranteed to have the batter flop off in the pan, must be a quirk in the kitchen :-)
God bless, Sister Penny
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Post by katpants on Jul 24, 2009 14:56:52 GMT -5
We had tuna and pineapple pizzas. We won't talk about the chocolate pie I ate too lol.
Kat
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