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I used chicken breast meat once when a

Misc.

little friend came to visit... I reduced the frying time (1st recipe) a bit and baked the meat with a shorter time. It was OK, but to be honest, I prefer this chicken recipe with a bit of skin on. Anyway, quite a lot of the fat is drained into the baking tray below... This is probably the only fried chicken that I dare to eat the skin. Have a go and see how yours turn out. I will have to say that you need to watch the amount of salt on the chicken if you don't have the skin on. The bare flesh seems to take up more salt...


MsgID: 0039747
Shared by: michelle, oz
In reply to: ISO: Re: Unfried fried chicken, Michelle
Board: Cooking Club at Recipelink.com
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