Today was a long day. I spent last night with my sister so that I could help her work on her house. She is currently in the process of redecorating/remodeling her laundry room. Our main goal for the day was to strip the wallpaper, which we managed to do. We also went to the store and picked out paint colors for the walls and cabinets.Pale yellow for the walls and light blue cabinets. I do not want to go into too much detail about it because I would like to wait until we get finished so that I can share the before and after photos. This is pretty much my first time redecorating a room, so I am excited to see how it turns out. We are planning to do the bathroom next!
In addition to spending the majority of the day in the laundry room, I also tried my hand at frying chicken again. I have fried chicken only twice before today. Once I had help, and the second time I left it in the pan too long and burnt it. Since I was cooking for five, I was a little nervous that we may have to end up going out to eat for dinner, but I worried for nothing. Even my brother-in-law, or BIL, as I have been referring to him lately, said that he really liked it and wished that I would teach my sister how to make it. However, he hates my new nickname for him, and said that he will have to think of something worse to call me if I don't cut it out!
I didn't really go by a recipe, but I will explain how I fried the chicken here, just in case someone may be interested:
First, I thawed out the skinless chicken breast. There were three huge ones, so I cut them in half lengthwise and width-wise with a sharp knife and trimmed off some of the fat. I beat two eggs and coated the chicken in the egg mixture. I then rolled the chicken in all-purpose flour and added some black pepper and another spice mix that I can't remember the name of. On the bottle, it said that it tasted good on chicken, so I gave it a shot. It had a mixture of rosemary, oregano, onion, etc. in it. After that, I set the chicken on a plate and let the flour soak in while the oil heated up in the skillet. I filled the skillet up about halfway with vegetable oil and turned the burner on medium heat. When the oil started bubbling, I gently placed the chicken in the oil and waited until it the chicken was golden brown and then flipped it. You don't want to flip the chicken more than you have to since it will cause the flour to fall off. That would be bad because you put it on there for a reason, right? I felt like it was harder to keep the breading on skinless chicken because the flour doesn't have as much to hold onto (raw chicken breast is slippery, but it is possible to fry). Once both sides are golden brown, the chicken should be ready to take out and put on a plate with a few paper towels to drain the grease. I like to cut into a couple pieces of chicken with a knife just to make sure that they are thoroughly cooked before I take them out of the pan, but that's pretty much all there is to it.
There are many different ways to fry chicken, so I would recommend trying new things until you find something that you like best. I have read that lots of people soak their chicken in buttermilk in the refrigerator overnight and that really improves the flavor. Others use a beer batter. Some roll theirs in flour, while others use breadcrumbs or even crushed up potato chips (which is my boyfriend's favorite). Next time I have more time available I would like to try the buttermilk approach and see what that tastes like, but for now I will just share a photo of my dinner tonight, just to make you drool! Try to ignore the huge bite taken out of the chicken...I couldn't wait to taste it before I took the picture.
The other items on the menu were green beans from my sister's garden, homemade mashed potatoes, brown gravy, and some Great Value brand stuffing that I picked up at Walmart earlier. It was my first time trying it, and it wasn't too bad. That's all for now.
In addition to spending the majority of the day in the laundry room, I also tried my hand at frying chicken again. I have fried chicken only twice before today. Once I had help, and the second time I left it in the pan too long and burnt it. Since I was cooking for five, I was a little nervous that we may have to end up going out to eat for dinner, but I worried for nothing. Even my brother-in-law, or BIL, as I have been referring to him lately, said that he really liked it and wished that I would teach my sister how to make it. However, he hates my new nickname for him, and said that he will have to think of something worse to call me if I don't cut it out!
I didn't really go by a recipe, but I will explain how I fried the chicken here, just in case someone may be interested:
First, I thawed out the skinless chicken breast. There were three huge ones, so I cut them in half lengthwise and width-wise with a sharp knife and trimmed off some of the fat. I beat two eggs and coated the chicken in the egg mixture. I then rolled the chicken in all-purpose flour and added some black pepper and another spice mix that I can't remember the name of. On the bottle, it said that it tasted good on chicken, so I gave it a shot. It had a mixture of rosemary, oregano, onion, etc. in it. After that, I set the chicken on a plate and let the flour soak in while the oil heated up in the skillet. I filled the skillet up about halfway with vegetable oil and turned the burner on medium heat. When the oil started bubbling, I gently placed the chicken in the oil and waited until it the chicken was golden brown and then flipped it. You don't want to flip the chicken more than you have to since it will cause the flour to fall off. That would be bad because you put it on there for a reason, right? I felt like it was harder to keep the breading on skinless chicken because the flour doesn't have as much to hold onto (raw chicken breast is slippery, but it is possible to fry). Once both sides are golden brown, the chicken should be ready to take out and put on a plate with a few paper towels to drain the grease. I like to cut into a couple pieces of chicken with a knife just to make sure that they are thoroughly cooked before I take them out of the pan, but that's pretty much all there is to it.
There are many different ways to fry chicken, so I would recommend trying new things until you find something that you like best. I have read that lots of people soak their chicken in buttermilk in the refrigerator overnight and that really improves the flavor. Others use a beer batter. Some roll theirs in flour, while others use breadcrumbs or even crushed up potato chips (which is my boyfriend's favorite). Next time I have more time available I would like to try the buttermilk approach and see what that tastes like, but for now I will just share a photo of my dinner tonight, just to make you drool! Try to ignore the huge bite taken out of the chicken...I couldn't wait to taste it before I took the picture.
The other items on the menu were green beans from my sister's garden, homemade mashed potatoes, brown gravy, and some Great Value brand stuffing that I picked up at Walmart earlier. It was my first time trying it, and it wasn't too bad. That's all for now.
Until next time,
-Miss Ellaneous
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