The Mugen Fighters Guild
Help => Off-Topic Help => Topic started by: c001357 on August 27, 2007, 11:51:17 am
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I'm thinking about lemon-butter chicken breast with wild rice.
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That sounds good. :)
May I suggest adding some spices to the chicken ?
Can you send it to me by mail when it's done, I wanna taste it ?
Or perhaps you could put it on sendspace. ¯\(º_o)/¯
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That sounds good. :)
May I suggest adding some spices to the chicken ?
Can you send it to me by mail when it's done, I wanna taste it ?
Or perhaps you could put it on sendspace. ¯\(º_o)/¯
REQUEST: LOL CAN SOMEONE GIVE ME CHICKEN WITH SPICE BY c001357 GIMMIE GIMMIE GIMMIE
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WAREHOUSE THE CHICKEN NOW!!!
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onion soup.
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Indian Curry
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My codes for the perfect fried chicken
Recipe courtesy Alton Brown Mike
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
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WAREHOUSE THE CHICKEN NOW!!!
I demand them chickens be free-range.
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How does everyone feel if I made a Shin Chicken edit?
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Nah I'll just take it and add the words Orochi God Lvl 9001 and photoshop lightning bolts onto the eyes using a pencil tool and since it will obviously be more awesome than yours I'll get all the praise and youtube comments...
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pls send to sumfriedchickenz@toasty.wtf (http://sumfriedchickenz@toasty.wtf)
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My chicken is shin lvl 2, guyse!
(http://i153.photobucket.com/albums/s229/Panzermanathod/Shinlvl2chicken.jpg)
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nevermind,i googled for onion soup and found the recipe.
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My codes for the perfect fried chicken
Recipe courtesy Alton Brown Mike
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
that is the perfect chicken code
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WAREHOUSE THE CHICKEN NOW!!!
I demand them chickens be free-range.
You called?
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WAREHOUSE THE CHICKEN NOW!!!
I demand them chickens be free-range.
You called?
DIDN'T I KILL YOU THE LAST TIME!? *readies sniper rifle again*
(http://i153.photobucket.com/albums/s229/Panzermanathod/KFS.jpg)
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WAREHOUSE THE CHICKEN NOW!!!
I demand them chickens be free-range.
You called?
DIDN'T I KILL YOU THE LAST TIME!? *readies sniper rifle again*
(http://i153.photobucket.com/albums/s229/Panzermanathod/KFS.jpg)
*Sigh*, here we go again ::).
-
WAREHOUSE THE CHICKEN NOW!!!
I demand them chickens be free-range.
You called?
DIDN'T I KILL YOU THE LAST TIME!? *readies sniper rifle again*
(http://i153.photobucket.com/albums/s229/Panzermanathod/KFS.jpg)
*Sigh*, here we go again ::).
Hey, Reduce, reuse, recycle.
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lol chicken wing i love ur sig