+ Reply to Thread
Page 2 of 2
FirstFirst 1 2
Results 11 to 18 of 18

Thread: Chicken Fried Chicken w/ Cream Gravy

  1. #11
    Registered Member BBQ Apprentice
    Join Date
    Sep 2009
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    So sweet!I will have a try.It must be delicious!

    Last edited by The Big Pig; 09-29-2009 at 08:59 AM.

  2. #12
    Registered Member BBQ Chef Rambo's Avatar
    Join Date
    Mar 2009
    Location
    East Texas Pineywoods
    Thanks
    0
    Thanked 1 Time in 1 Post

    Default

    Quote Originally Posted by BrooklynQ View Post
    Now take it easy on this Yankee - but is chicken fried chicken only done with chicken breasts? What makes it different than fried chicken?
    Kinda what I was thinking. If it's fried chicken it's fried chicken.

  3. #13
    Administrator BBQ Jedi The Big Pig's Avatar
    Join Date
    Nov 2007
    Location
    Overland Park, KS
    Blog Entries
    3
    Thanks
    6
    Thanked 33 Times in 21 Posts

    Default

    Quote Originally Posted by BrooklynQ View Post
    Now take it easy on this Yankee - but is chicken fried chicken only done with chicken breasts? What makes it different than fried chicken?
    Quote Originally Posted by Rambo View Post
    Kinda what I was thinking. If it's fried chicken it's fried chicken.
    "Fried chicken" usually isn't boneless and pounded out to uniform thickness. At least that's my current story and I'm sticking to it.
    Last edited by The Big Pig; 09-24-2009 at 09:29 PM.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

  4. #14
    Registered Member BBQ Chef bknox's Avatar
    Join Date
    Sep 2009
    Location
    Cicero, IL
    Thanks
    1
    Thanked 2 Times in 2 Posts

    Default

    MOST EXCELLENT! Buttermilk makes a big difference in my book when it comes to fried chicken although using baking powder and baking soda is a new one on me. I am going to give this a try. Great pictures as well.
    Bryan Knox
    Knox's Spice Company
    http://www.knoxspice.com
    -----------
    What if the Hokey Pokey IS what it is all about?

    Knox's Spice Co. YouTube page
    Bryan Knox (Unattended) YouTube page

  5. #15
    Registered Member BBQ Sherpa
    Join Date
    Feb 2009
    Location
    Chicago, IL
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    Just made this. Very, very nice method and it's not too greasy either. I didn't have buttermilk handy, so i used milk and it still came out really tasty. The only thing I would say is that the dredge can be cut down in half if you're only using 2 breasts. I had a lot of dredge left and felt bad about wasting the ingredients.

    Thanks for the recipe.

  6. #16
    Registered Member BBQ Apprentice hcj3rd's Avatar
    Join Date
    Nov 2009
    Location
    Alvin, Texas
    Thanks
    0
    Thanked 1 Time in 1 Post

    Default

    I cooked this for ther family last night. Got rave reviews. Eating leftovers for lunch today.

  7. #17
    Registered Member Pit Master
    Join Date
    Dec 2009
    Thanks
    2
    Thanked 0 Times in 0 Posts

    Default

    Looks like some thing I'm trying.

  8. #18
    Administrator BBQ Jedi The Big Pig's Avatar
    Join Date
    Nov 2007
    Location
    Overland Park, KS
    Blog Entries
    3
    Thanks
    6
    Thanked 33 Times in 21 Posts

    Default

    Quote Originally Posted by faquinteros View Post
    Just made this. Very, very nice method and it's not too greasy either. I didn't have buttermilk handy, so i used milk and it still came out really tasty. The only thing I would say is that the dredge can be cut down in half if you're only using 2 breasts. I had a lot of dredge left and felt bad about wasting the ingredients.

    Thanks for the recipe.

    Good point. I made this again a while back and used the same amount of dredge for 4 breasts and still had plenty to coat each of the pieces.
    Paul Ostrom
    The Pickled Pig BBQ Team
    www.thepickledpig.com



    CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

    There is room for all Gods creatures, right next to the potato salad and the cole slaw.

+ Reply to Thread
Page 2 of 2
FirstFirst 1 2

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts