Made Mr. Ketchup some comfort food tonight

the Home Inspector couldn't find anything wrong so he just nit picked us to pieces yesterday and my DH isn't happy LOL

he loves Fried Chicken and I rarely make it, but I did tonight with mashed taters and corn (his favorite)

My Old Kentucky Grammy's Fried Chicken Recipe

place in bag (for shaking)

1/2 cup flour
1/2 cup corn meal
salt & pepper to taste (I go heavy on the pepper)
1/4 tsp poultry seasoning
1/4 tsp dry mustard

I also added Mrs Dash and Lemon Pepper

Since I don't have my new gas range yet (the prefered method is in my big heavy cast iron pan) I dug out my Presto electric skillet and set it to 350 degrees and added enough oil to cover the bottom to the depth of about 1/4 inch to heat.

Rinse the chicken and dip in an lightly beaten egg, shake in the flour mixture and fry at 350 until brown on both sides.

Take about 3 TBSP of the flour mixture, 1 tsp Corn Starch and add to 1 cup milk and shake, add to pan when chicken is done and make gravy (I had to add a little water)

It was good! but ol' Mr. Ketchup isn't happy still, poor baby, but at least his tummy is full.

I'm sorry for poor Mr. K. Home inspectors are professional assholes, as far as I can tell. (My father picks up spare cash doing it, and I know he's an asshole.)

Sounds like you passed, though, and I hope the chicken worked some magic!

we've had to do that about 4 times in 13+ years of marriage, so I'd have to agree.

he wrote up that the grout was cracked 1" on the top row of tile in the main bath fer Gawd's Sake!

but at least Mr K ate tonight, last night he couldn't even eat.

Sorry for my ignorance.

And thank you ever so much for your grannie's recipe. Now I want to find a cast iron deep pan for frying some chicken. I never have gotten the knack for frying chicken. Fish is another story. I'm great at that. But the chicken with it's various thicknesses and bones and the white vs the dark meat frying times n' getting the oil heated up just right - well, I never have gotten the knack.

I know we have a cast iron dutch oven around here somewhere. I got that in the early 70s when I was still living in NYC. I bought it for myself and asked mom to season it for me. When it was seasoned I didn't have the heart to go take it back. Mom loved pan frying in it, so it became hers. Now it's back here with me, seasoned with love and years of her use. Maybe I'll find the knack in that!

the inspection on the NM property was today and from what I hear is good. Hell, our house is good too but the guy had to nit pick something to earn his money

if you have an electric skillet use it, having the heat consistant is a geat help and if you are doing a whole chicken double my breading recipe. do the pieces that are the same size and then you can hold them in a 200 degree oven until the rest is ready

no electric skillet. but i think i can manage keeping the temp right. patience is the key, as usual!

Your old one and the pink triangle ... very cool!

I layered them together and adjusted their properties until I liked how they blended. If you ever want smething done like that, let me know and I can do it for you.

I appreciate the offer, but I'll just be wearing this triangle through the weekend and then back to my plain old boring sailor suit.

I buy chicken thighs when they're on sale and freeze them. Breast dries up too much during frying for my taste. Legs and wings have less meat on them. Thighs are the best for frying, imho.

but this was for Mr K and he likes the breasts best

But then, my husband ate Tuna Helper. Yeeeg.

Even huge breast pieces can be reheated without losing their juiciness. I like to slip a little herbs de provence into the brining solution because it gives a really nice, deeply flavorful finish to the end fried chicken.

Edited for spelling

Doesn't sound like he came up with anything expensive, just a bunch of nit picky things. What does the buyer say? Do they want all the jobs done?

It was the house we bought had a problem inspection last time we moved. The chimney was completely trashed and the electrical system was all un-repaired aluminum. Why the place hadn't burned down ages ago, I will never know. The owner didn't want to fix it, very expensive, but he knew we would walk if he didn't. For a while I thought the sale would fall through and I would be living in a hotel room with my husband, a baby, a two year old and two dogs until we could find another house.

Hugs to both of you. We will have a huge virtual housewarming once you get moved. :hug:

if they are gonna be reasonable.

sigh.... and Mr. K is just a grumpy bear these last two days :(

Maybe I'll add corn meal the next time I make fried chicken.

BTW, I taught myself how to fry chicken using an electric frying pan. It regulates the heat perfectly, so for someone not used to frying chicken, it can be very helpful. Now, I use a cast iron chicken fryer. It's basically a cast iron Dutch oven with a pot handle. The perfect size to cook four large thighs in one batch.

potatoes, but we can't get the seasoning right at all. I wonder what KFC uses? I hate the chicken, but I do like the seasonings. That probably doesn't make sense & I don't know how to write it clearer.

Maybe if I said that I don't like the texture of their chicken & I don't like the way they cut it up, but I do like the taste. :shrug:

from there.....

Isn't that what they say? 23? I doubt you'll ever duplicate that. Even if you guessed at the right 23, it would take a lifetime to get the amounts right. Creighton Sanders knew what he was doing. I read once that he was disgusted with what they'd done with his business.

I use a garlic salt (no more salt after that), a red pepper (such as cayene or paprika, depending on the hotness I want), and a dried green herb or green herb mixture. It comes out pretty good.

...is mostly salt & pepper. Really. There's nothing arcane or recherche there. 98% salt & pepper, the remaining 2% is just about what you'd think, stuff like dry mustard and garlic and paprika, etc.

Salt & pepper.

helpfully,
Bright

So far, all I've found is this very cute Yahoo answer page with 29 suggestions from readers. I like #23 because it calls for brining and then buttermilk. I like how people suggest browning the chicken in a fry pan and finishing it by baking in the oven.

I have a frying chicken and will cut it up to fry this weekend. All I need is some buttermilk and I'm in business. I'm sure glad you brought up those 23 ingredients!

Oops: http://answers.yahoo.com/question/index?qid=1006051622221

best fried chicken IMO. I've never brined, but I do love the buttermilk soak.

I always thought it was 11 herbs & spices. Old timers is really creeping up on me.

Thanks for the link. :hi:

And I was just reading this other board where they discuss the recipe. Some people there even knew the Colonel.
http://roadfood.com/Forums/topic.asp?TOPIC_ID=5936&whichpage=2

And here's a recipe posted to the web. It leaves out the msg. that might be the 11th ingredient:

Kentucky Fried Chicken Seasoning Mix Recipe #12125
Just mix these commonly-found spices together! Great when used for skinless
chicken fingers too.
2 tablespoons salt
2 cups flour
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon mustard, ground
1 tablespoon French thyme, ground
1 tablespoon sweet basil
1 teaspoon oregano, ground
1 tablespoon jamaica ginger, ground

Mix all together.
Take pieces of chicken and dip in slightly beaten raw egg.
Roll in spices.
Fry chicken in oil.
Bake in foil in a 350F degrees oven for 45 minutes.

http://www.recipezaar.com/12125

I never would have guessed the mustard or the ginger. I'm definitely going to try that.

Thanks again.

:evilgrin:

in a non - stick pan with no oil, For good fried chicken like you made I go to Popeye's or Church's. $4.99 for 8 pieces of dark with no oil mess to clean up is a good deal to me. Plus sometimes I'm lazy on my cooking if I'm in a hurry.