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Old 01-15-2006, 01:06 PM   #11
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im gonna light fry the strips in almond oil in a skillet, what temperature should i put them on?

Medium high or so? 1 minute each side then throw them into 400 degree oven for like 7 minutes or something?

thanks
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Old 01-15-2006, 01:34 PM   #12
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When I use flour for the breading, I like to add a couple of tablespoons of corn meal. It changes the taste a bit and makes for a very crispy crust.
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Old 01-15-2006, 01:50 PM   #13
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Quote:
Originally Posted by Mylegsbig
im gonna light fry the strips in almond oil in a skillet, what temperature should i put them on?

Medium high or so? 1 minute each side then throw them into 400 degree oven for like 7 minutes or something?

thanks
Nut oils are best for cold dishes which will allow the subtle flavors to be savored. Heat destroys the delicate flavors of nut oils and so you may not accomplish the transfer of the uncooked almond oil to your cooked food.

Almond oil has a smoke point of nearly 500 degrees F. and so there is no problem with cooking at high temperatures but you will probably defeat your flavor objective.
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Old 01-15-2006, 02:05 PM   #14
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okay substitute that for vegetable oil... what temperature is best for these things in light fry in the skillet?
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Old 01-15-2006, 02:05 PM   #15
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I agree with overnight being too long. An hour or so is lots. I put chile flakes in my buttermilk and salt too. Nice flavour that way. The one thing I will suggest is that after you coat your chicken with either seasoned flour or breadcrumbs that you set it on a rack and let it rest for 5 - 15 minutes. For some reason this seems to set the coating better than putting it directly onto the heat, and seals the flavours too. Good luck, let us know how they turn out.
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Old 01-15-2006, 02:35 PM   #16
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Quote:
Originally Posted by Mylegsbig
okay substitute that for vegetable oil... what temperature is best for these things in light fry in the skillet?
I assumed that when you said you were going to fry in a skillet for only a minute or so that you were going to pan fry and not deep fry. Generally a temperature is associated only with deep frying.

The purpose of pan frying before oven frying is to brown and/or sear or seal the surface of the food being cooked. You will need to do this on a rather high temperature to ensure that the food is sealed so that it does not absorb oil during the oven frying stage.

I would use a minimal amount of oil in the pan while on the stovetop and when browned on all sides move it into the oven. You will probably not need more than a minute on each side to brown.
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Old 01-15-2006, 03:30 PM   #17
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Aurora so maybe MEDIUM HIGH on my skillet? Couple tablespoons of oil?

Or is that too hot? Maybe i should go MEDIUM?

These are going to be the little pre cut chicken tenderloin pieces coating in panko crumbs.
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Old 01-15-2006, 04:09 PM   #18
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If the temperature isn't hot enough your tenders will soak up too much oil. I vote for medium high. Also, I have marinated chicken breasts for up to 3 days in buttermilk and they have turned out extemely tender. The acid really makes them tender. So...overnight didn't seem too long to me unless the tenders are, along with skinny also thin - then I'd say a few hours would do the trick.

You could also add some chopped fresh rosemary to your batter. I also like to use equal parts beer and flour - set on counter for 3 hours then dip tenders into batter and deep fry. I usually deep fry at 375.
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Old 01-15-2006, 04:52 PM   #19
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Okay i got some Panko Breadscrubs. I'm goign to soak the chicken tenders in buttermilk for a few hours today and cook them tonight.

Okay, so i remove the tenders from buttermilk, do i roll them in the panko-seasoning-mixture right away?

or do i take them out of buttermilk, rub them in flour, then buttermilk again, then roll them in panko crumbs?

Not sure how i should do this.

Thanks in advance
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Old 01-15-2006, 05:36 PM   #20
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Quote:
Originally Posted by Mylegsbig
Okay i got some Panko Breadscrubs. I'm goign to soak the chicken tenders in buttermilk for a few hours today and cook them tonight.

Okay, so i remove the tenders from buttermilk, do i roll them in the panko-seasoning-mixture right away?

or do i take them out of buttermilk, rub them in flour, then buttermilk again, then roll them in panko crumbs?

Not sure how i should do this.

Thanks in advance
I think you could probably go either way. I'd probably coat them in flour then dip in egg and then into the panko. I'm not sure what the reason behind coating them in flour first is but that's what I was told to do. Maybe experiment? Do a few with flour and panko, then some with just panko. Let us know what difference you find.
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