"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-05-2012, 04:16 AM   #61
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Rocklobster View Post
Roasted new potatoes, oven fried chicken breast, sauteed beet greens and steamed peas...
Quote:
Originally Posted by salt and pepper View Post
BBQ Chicken & Ribs, July 4th
Quote:
Originally Posted by Cheryl J View Post
and the last of the watermelon. (Harry I finally finished it off! ) Will probably buy another one tomorrow. It was a very tasty meal, was happy with that!
@rock,droool!that chicken looks so good.love anything in crumbs,how do you "oven fry"?i usually just flour/egg/crumb/fry....really need to know!
@s&p....perfection!
@cheryl...keep me updated C!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 07-05-2012, 06:11 AM   #62
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
I did a typical flour/wash/cornmeal coating with the chicken breast. Then I add a generous amount of olive oil to a pan, and place the pan of oil in a preheated oven(400). I let the oil heat up for about 3 or 4 minutes, then take it out and add the chicken so it starts to fry/sizzle. Then, I put it back in the oven. Depending on the size of the breasts I will flip them when the bottoms are nice and brown and finish them off. Usually takes about 30-40 minutes...Cornmeal can make a pretty hard crust, so I let it sit for a few minutes to let them soften up some.
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 07-05-2012, 06:16 AM   #63
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Rocklobster View Post
I did a typical flour/wash/cornmeal coating with the chicken breast. Then I add a generous amount of olive oil to a pan, and place the pan of oil in a preheated oven(400). I let the oil heat up for about 3 or 4 minutes, then take it out and add the chicken so it starts to fry/sizzle. Then, I put it back in the oven. Depending on the size of the breasts I will flip them when the bottoms are nice and brown and finish them off. Usually takes about 30-40 minutes...Cornmeal can make a pretty hard crust, so I let it sit for a few minutes to let them soften up some.
you're a star rock!! fine,medium or coarse cornmeal? what do you use for the wash? egg,milk or buttermilk?
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 07-05-2012, 06:22 AM   #64
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
Quote:
Originally Posted by Harry Cobean View Post
you're a star rock!! fine,medium or coarse cornmeal? what do you use for the wash? egg,milk or buttermilk?
Last night I used straight 10% coffee cream because we were almost out of milk, and fine cornmeal. I did a double breading, which means I put it back in the milk and cornmeal again, so the crust was pretty thick. I also seasoned the cornmeal with salt, and some bbq rub that I had done up in a bottle a while back. You could use whatever you want..

This chicken can be fairly dry if you leave it in too long. I like to serve mine with some kind of pickle or sauce. Last night I used a jarred garden antipasa, and some hot pickled eggplant to help it slide down better.
__________________
Rocklobster is offline   Reply With Quote
Old 07-05-2012, 06:33 AM   #65
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Rocklobster View Post
Last night I used straight 10% coffee cream because we were almost out of milk, and fine cornmeal. I did a double breading, which means I put it back in the milk and cornmeal again, so the crust was pretty thick. I also seasoned the cornmeal with salt, and some bbq rub that I had done up in a bottle a while back. You could use whatever you want..

This chicken can be fairly dry if you leave it in too long. I like to serve mine with some kind of pickle or sauce. Last night I used a jarred garden antipasa, and some hot pickled eggplant to help it slide down better.
fantastic! thanks rock
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 07-05-2012, 12:36 PM   #66
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Greek salad skewers (feta, zucchini, cherry tomatoes, torn french bread, & vinaigrette dressing). Steak with chimichurri sauce, grilled corn on the cob with lime butter & grated parmesan cheese, red potato salad. Strawberry shortcakes for dessert.
__________________

__________________
Cerise is offline   Reply With Quote
Reply

Tags
bbq, chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.