i have an empty pen, its clear and could be the mouthpiece but i just need something to make a bowl out of, what can i do? how can i make a pipe? only safe materials only, not alluminium foil/
You can buy Oven Fry at the store and it taste just like it is friedCrispy on the outside and tender on the insideI also think it makes a big difference on what kind of chicken you guy alsoI happen to like the skinless boneless chicken breasts they sell pre froze in a 3 or 5 lb bagI buy all brands and tha is the best in my opinion for oven frying or regular fryingYou can also buy shake and bake but I think Oven fry gives it a more crisp outside.
Super Crispy Chicken Bake: 45 min 5 min prep 4-6 servings 1 broiler-fryer chicken, cut in pieces 1 cup cornflake crumbs 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 1 teaspoon garlic powder, to taste 1 teaspoon seasoning salt (or to taste) 1 teaspoon black pepper 1Mix all crumb ingredients 2Roll chicken in mixture to coat 3Place on lightly greased foil-lined baking sheet 4Bake at 350 for 40-45 minutes.
Super Crispy Chicken Bake: 45 min 5 min prep 4-6 servings 1 broiler-fryer chicken, cut in pieces 1 cup cornflake crumbs 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 1 teaspoon garlic powder, to taste 1 teaspoon seasoning salt (or to taste) 1 teaspoon black pepper 1Mix all crumb ingredients 2Roll chicken in mixture to coat 3Place on lightly greased foil-lined baking sheet 4Bake at 350 for 40-45 minutes.
You can buy Oven Fry at the store and it taste just like it is friedCrispy on the outside and tender on the insideI also think it makes a big difference on what kind of chicken you guy alsoI happen to like the skinless boneless chicken breasts they sell pre froze in a 3 or 5 lb bagI buy all brands and tha is the best in my opinion for oven frying or regular fryingYou can also buy shake and bake but I think Oven fry gives it a more crisp outside.
(4 pound) chicken, cut into pieces 1 cup buttermilk 2 cups all-purpose flour for coating 1 teaspoon paprika salt and pepper to taste 2 quarts vegetable oil for frying DIRECTIONS Take your cut up chicken piecesPut the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use)Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken)Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat wellPlace the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paperLET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCYTHIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oilHeat until VERY hotPut in as many chicken pieces as the skillet can holdBrown the chicken in HOT oil on both sidesWhen browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy)Remove cover, raise heat again and continue to fry until crispyDrain the fried chicken on paper towelsDepending on how much chicken you have, you may have to fry in a few shiftsKeep the finished chicken in a slightly warm oven while preparing the rest.
(4 pound) chicken, cut into pieces 1 cup buttermilk 2 cups all-purpose flour for coating 1 teaspoon paprika salt and pepper to taste 2 quarts vegetable oil for frying DIRECTIONS Take your cut up chicken piecesPut the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use)Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken)Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat wellPlace the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paperLET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCYTHIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oilHeat until VERY hotPut in as many chicken pieces as the skillet can holdBrown the chicken in HOT oil on both sidesWhen browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy)Remove cover, raise heat again and continue to fry until crispyDrain the fried chicken on paper towelsDepending on how much chicken you have, you may have to fry in a few shiftsKeep the finished chicken in a slightly warm oven while preparing the rest.
I have to agree with calpr, if you can't make a bowl out of an apple and/or simply aluminum foil alone, you shouldn't be smoking, the pen makes 1000x easier :o
I have to agree with calpr, if you can't make a bowl out of an apple and/or simply aluminum foil alone, you shouldn't be smoking, the pen makes 1000x easier :o
