Friday night supper 2023 May 26

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taxlady

taxlady

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Tonight for supper I made a Thai, green, chicken and vegi curry. I served it with brown basmati rice. Very tasty, easy meal. I used Blue Dragon Thai Green Curry Paste and coconut milk.

What did you have?

Chicken and vegis in coconut milk and Thai green curry paste with brown basmati rice.jpg
Thai chicken and vegi curry with brown basmati rice.jpg
 
GinnyPNW said:
Earlier in the week, I watched a show that included a segment about North Carolina restaurants and their food, in general. Last night, I made Fried Chicken based upon what I learned from the show. YUM! Sorry no pictures, trust me it was wonderful!
Click to expand...
Would that be like Cook's Country North Carolina dipped chicken where you brine and then make a shaggy sort of dough to press on the chicken and then dip in a sauce? Craig has made that a few times. I can definitely do without the dip, but the fried chicken itself is fantastic.
 
medtran49 said:
Would that be like Cook's Country North Carolina dipped chicken where you brine and then make a shaggy sort of dough to press on the chicken and then dip in a sauce? Craig has made that a few times. I can definitely do without the dip, but the fried chicken itself is fantastic.
Click to expand...
Hmmm...similar, but completely different! LOL. I did brine the chicken (water brine NOT buttermilk)...then I mixed some 00 Flour (was supposed to be Cake Flour, but I didn't have any & the store was out of it too) with some White Rice Flour and then I seasoned the mix. Removed the chicken from the brine and straight into the dredge. Then, back in the fridge for 30 minutes (not sure that was needed) before frying to brown and finishing in a 400F oven. The end result was juicy, tasty chicken. Just need to make sense of my notes so I can do a repeat in the future!
 
GinnyPNW said:
Hmmm...similar, but completely different! LOL. I did brine the chicken (water brine NOT buttermilk)...then I mixed some 00 Flour (was supposed to be Cake Flour, but I didn't have any & the store was out of it too) with some White Rice Flour and then I seasoned the mix. Removed the chicken from the brine and straight into the dredge. Then, back in the fridge for 30 minutes (not sure that was needed) before frying to brown and finishing in a 400F oven. The end result was juicy, tasty chicken. Just need to make sense of my notes so I can do a repeat in the future!
Click to expand...
Cook's Country is a water brine, with salt and some sugar. There's no buttermilk involved at all.

The time in the fridge is to harden the dredge/dough a bit so that it fries up nice and crispy. It does make a difference because he skipped that step the second time he made the recipe and it wasn't as crisp and crunchy.
 
Don't drop the step of "back in the fridge for 30 minutes". It is important. Helps to keep the breading on. Otherwise just might peel off while cooking.
 
Thanks for the input, @medtran49 & @dragnlaw! I did the fridge thing as that is what I've always done, but the guy on the show did NOT do that. The "breading" is very fine. In any event, it is convenient to place it in the fridge while doing other things.

Yes, the brine is water, salt and sugar. I added some peppercorns too. I really wouldn't change a thing. Good chicken and worthy of making for company too.
smileys-multiple-smileys-073535.gif
 
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