Ok over the next several days you may notice a bit of strange navigation things taking place here, why? Well good question I have decided to implement two very big changes here one is more navigational and structural which should all through the beauty of WordPress permalinks correct itself. I have decided to start a test here as it is the smallest of my sites, therefore the easiest to test it on that a friend of mine recently did and that is move all my articles off of pages and into the post section to you the biggest change will be every article will now have a picture. Plus a feature picture so it is more informative and appealing hopefully.
The other will be phased in over time starting with this post. I have decided to expand Southern Fried Chicken to include all two legged creatures (not frogs and toads). What? Yes in our expansion it dawns on me the site had a limited amount of room to grow and in today’s world of recipe sites growth is important if you want to attract new visitors, which what webmaster doesn’t. New visitors means new revenues (yes I do have to pay hosting “very good hosting at that”) and feed four kids and a disabled husband so yes I do think of revenue sorry, I need to live too.
I mean it is nice to have the international fried chicken category but even with wok in hand how many ways can you fry a chicken before it just gets repetitive. So I introduce my first non-fried chicken recipe below is my take on a famous Indian dish done in the crockpot not the fryer. I will over time also start including recipes for things like turkey and wild game birds if it sort of walked on two legs it is fair game from here on out. Continue reading
Ok I know this is not a southern fried chicken in the truest sense of the word unless you count Southeast Asia that is. Now I added this category years ago because my idea is although every house in the south has its own special recipe for southern fried chicken I do not know all of them and I wanted to open the site to new possibilities of other chicken recipes especial different frying techniques. Well that most definitely includes stir-frying, it is a great cooking technique that must be explored.
Now one of the most important frying techniques utilizes a wok and usually a bit of oil to quickly over a highish heat flash fry the ingredients so they are usually quick recipes to make. Unlike southern fried chicken which is usually whole piece of chicken cooked in a batter stir fried recipes can be with or without a batter but the pieces are usually like in this case and in most Asian cooking made into bite sized piece for two reasons it make it easier to cook with everything the same size and smaller so it cooks through quick and also chopsticks, it is necessary to make the food able to be picked up by them.
Now chicken is a very common meat to cook in stir-fries others include beef, pork and even seafood but chicken is one of the most common with or without vegetables add in. It also can have a number of different sauces to go with it from sweet to, sweet and sour, to downright hot and spicy. It all depends on where the recipe is from as some parts of Asian food is very spicy while other areas tend to be sweet or somewhere in between. Now just because I cover nontraditional fried chicken recipes don’t worry I still like to hold true to the core of the site and do add new southern inspired fried chicken recipes as they are a joy of food and no culinary experience would be complete without them. Continue reading
I love having different sites on different food subjects. It allows me to explore different cultures, regions and parts of the world that motivate me food wise. As you know I am a New England girl and before we go starting a deep divided again let me just say I am very open minded and understand some places just do some foods better. Now with this said I told you I like exploring different foods and no exploration would be complete without the quid essential southern food of fried chicken.
When I set out to do anything outside my base I research the hell out of it and so does my staff. I would not begin to have done a Mexican food site without understanding it completely and I think over ten years I have built one of the best sources for Mexican inspired food on the internet corporate competitors included. Why because I put love into every recipe these have to get approved by five hungry guys and trust me being the only girl in a house of five guys they don’t cut me any slack when it comes to good food.
I think you will see that in this world made smaller by the internet we can understand others even if not having the luxury of living there. So I will put any one of my sites up against anyone’s and feel confident in the fact that we deliver top content on any subject we cover. Just like chefs travel and study so have we just in a virtual way. So as for this recipe it is a true southern based recipe and I think you will love the crispy texture to the crust this recipe achieves through the use of the corn flake crust. Finishing it off in the oven ensures a crispy crunchy chicken that is cooked through, yet moist inside and perfect on the outside as well. Continue reading
Now I know the purest out there are going to tell me this isn’t real fried chicken and they’re right not in the truest sense of the term. What it is though is a cooking method that is a healthier way of preparing chicken and having the feel of fried chicken without having to lie to you cardiologist. Don’t get me wrong I love fried chicken or I wouldn’t do a whole site dedicated to it but there are other methods of frying thus the international category and although in my opinion southern fried chicken is the top of the pyramid that doesn’t mean we can’t explore the other levels of the fried chicken pyramid and enjoy chicken more often without having to need an ER each time.
If you are only doing it once in a while by all means try one of my traditional southern fried chicken recipes, but if you eat chicken a few times a week like my family then you are going to want to mix it up for two reasons. One it is healthier enough said there and two it breaks up the heaviness of batter fried chicken and offers a lighter dinning experience than regular fried chicken would be too heavy to eat to many nights a week. I also like doing stir-fries to mix it up and although not traditional southern cooking method either I don’t think anyone can argue that a good stir-fry is a way of enjoying more chicken with more verity.
See my family eats loads of chicken as it is the easiest way to stretch the food budget with a house full of carnivorous guys and still keep meat the focal point of each meal. But chicken can get boring if made the same way each time so I mix it up with a nice fried chicken one night an oven baked one another and then follow it up with a nice stir-fried chicken or a stove top cooking method. This keeps chicken the main meal three nights but different each time so no food repeat boredom in the mix which is very important to keep meals varying it makes everyone happier. And as a working mom I know I am giving them a healthier alternative to other meats, saving on the budget, and offering a verity of different options regularly so we are all happier.
Down south there are as many different ways to make fried chicken as there are ways to make grits and almost every household has their own take on this classic southern dish. This recipe is designed to capture that taste in each bite with one thing missing the bones. This is for two reasons one no bones means all meat and coating second it cooks quicker so not as much waiting for that delicious southern treat to be ready to eat.
It is a well known fact that if you want fried chicken down south does it best just like New England does chowder best. Some parts of this big country just seem to have a knack for making things a bit better than others and chicken means south in my book. You ask how a New England girl like me can do it right I have spent much time in the south and a lot of time looking at southern chicken recipes and testing different combinations to make sure I get that true southern taste.
One of the things when you run a food site in today’s day and age is there is so much information and place to find information to make the world a bit smaller. I take every ethnic cuisine, regional taste and particular nitch very serious like it is the only food on earth and then add my special flare to it to make it down home good. What makes me so good at this, I have four boys and one man I must get every recipe past and trust me they are true food critics. So I present this recipe for your consideration mom tested and guy approved. Continue reading
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