William has asked that I never make this again. He's afraid it will kill him...LOL! It was that good. But I'll have to admit, I made a few changes due to time constraint. Here goes:
Changes:
-I only brined it for 30 minutes. Next time I will brine for the whole time....only because I know it will be that much more tender. (If that's possible.)
-My baking pan was not large enough...the gravy smothered the chicken too soon and all pieces would have been much more crispy.
-I added a dash or two of cumin to the egg/milk mixture.
-I did not do the whole egg white thing, but if the "chemistry" is there, it will be even better. I just used whole eggs.
Recommendations:
-Brine longer
-Keep the cumin
-Try the egg white mixture for a crustier chicken
-Use a larger pan...I'll use my sheet pan next time.
The chicken really did fry and form a crust, even though I didn't use the egg white mix. This is exciting, because I LOVE fried chicken with a crust. Having that without the skin is a BIG PLUS for me. The gravy was spectacular. I used the flour leftover from doing the chicken for the onions.
I served this over polenta (realized I was out of regular rice at the last minute, but it worked out) with a side of French Style Green Beans. THIS WAS GREAT!
Changes:
-I only brined it for 30 minutes. Next time I will brine for the whole time....only because I know it will be that much more tender. (If that's possible.)
-My baking pan was not large enough...the gravy smothered the chicken too soon and all pieces would have been much more crispy.
-I added a dash or two of cumin to the egg/milk mixture.
-I did not do the whole egg white thing, but if the "chemistry" is there, it will be even better. I just used whole eggs.
Recommendations:
-Brine longer
-Keep the cumin
-Try the egg white mixture for a crustier chicken
-Use a larger pan...I'll use my sheet pan next time.
The chicken really did fry and form a crust, even though I didn't use the egg white mix. This is exciting, because I LOVE fried chicken with a crust. Having that without the skin is a BIG PLUS for me. The gravy was spectacular. I used the flour leftover from doing the chicken for the onions.
I served this over polenta (realized I was out of regular rice at the last minute, but it worked out) with a side of French Style Green Beans. THIS WAS GREAT!
Daphne
Keep your mind wide open.
Keep your mind wide open.