Sunday, October 16, 2011

I'm in a chicken mood.

My in-laws are finally here (yay!) and since they've been driving all day I didn't want to make them run to the grocery store with me for some salmon so we just ate here for dinner. I actually had some wingettes/drumettes thawing in the fridge so I decided to make fried chicken, baked potatoes & salad for everyone. Normally when I make "baked" potatoes I just pop em' in the microwave! Today was a special occasion though so I looked up how long to do it in the oven! They were delicious!!!
Fried Chicken 
1 bag of thawed drumettes/wingettes (I had a 2.5 lb bag)
About 3 cups of All Purpose Flour
Salt & Pepper to taste
Vegetable Oil (for frying)

1. Pour about 3 cups of flour onto a plate and sprinkle with salt and pepper (about 8 shakes with each). Mix with finger tips. 
2. Pour oil into a frying pan about 1 1/2 inches up and turn the heat on to the high setting. 
3. While waiting for oil to preheat, coat each piece of chicken with the flour mixture and place on a clean plate.
4. When your oil is pre-heated (about a good 5 min.) use tongs to gently place each piece of chicken into the hot oil. (Oil should immediately sizzle and bubble around the chicken - that's how you know it's ready for frying)
5. Make sure your pieces of chicken have enough room and do not touch one-another. Don't over-crowd the pan because the temperature will drop quickly. Fry till golden brown (maybe 15 minutes or so... you'll know when it looks like "fried chicken"). 

NOTE: Make sure you have the oven-vent on high. I forgot to turn it on at first and all the alarms started going off in the whole house and we had to open all the windows and turn on the circulation! It was soooo loud and it was after 9pm. I'm sure the next-door neighbor with her newborn baby-girl  isn't very happy with us... lol! :P

Directions for Oven Baked Potatoes: 

1. Preheat oven to 375°.
2. Wash russet potatoes thoroughly and stab each one with a knife 5-7 times (for the steam to escape). Put each potato in a piece of foil and close tightly to make a little pouch (it will steam in the "pouch"). Place on a baking sheet.
3. Bake for one hour and open one up (carefully!) to check if the texture is to your liking. These were pretty big potatoes and they were perfect after one hour. 

NOTE: Top with salt/pepper, butter, sour-cream & green onions for a delicious perfect baked potato!

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