The crowning glory of fried chicken is its crisp, subtly spiced crust, and this recipe, which calls for the meat to be simply dredged in
seasoned flour before pan-frying, will not disappoint.
Not exact matches
In neighboring states, chile powders are used as a
seasoning for beef or chicken broth - based «chili gravies,» which are thickened with
flour or cornstarch
before they are added to, say, enchiladas.
Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter -
flour mixture
before adding the rest of the
seasonings) for more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.
To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little
flour seasoned with salt and pepper, then in unsweetened soymilk
seasoned with the same, and then back into the
flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.
I used regular broccoli, sauteed some onions and garlic in the butter of the beschamel
before adding the
flour, and added some italian
seasoning as well.
I made a version of this last night — I sauteed the tofu, though, after tossing it in rice
flour that I
seasoned with salt and Japanese chili powder, and cooked the sauce down a bit
before pouring it over the tofu.
The oysters should be lightly breaded in the
seasoned flour and fried immediately
before serving to ensure they are crispy.
In my many attempts to create an amazing cheese stick, I discovered that it's important that the cheese is frozen to start (cut it into sticks and freeze it the day
before) and that you layer enough egg and
seasoned almond
flour on these to make sure that the cheese is well - sealed inside and doesn't leak out.
That was of course BP (
before Paleo) because onion rings are typically crap food, drenched in highly processed
flours, salts and
seasoning stripped of their nutrients.