Reviews (2) Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: Unrated 02/24/2011 Oops I was putting Grocerys away and listening to the prep for Fried Chicken and I combined the Marinarde of Miss Lamie and the Southern Quick Fried chicken and it is in the fridge as I type. Now I'm wondering which recipe to follow to fry it up. Help! Love your show it inspires me to cook. I made the broiled serloin with the grilled onion/vinegar pan sauce. It was delicious and so simple. (used Balsamic instead of red wine because that is what I had) Thank you, Mychon Martha Stewart Member Rating: Unrated 02/07/2011 I love your show and I loved your fried chicken, thanks.
Back to Miss Lamie’s Fried Chicken All Reviews for Miss Lamie’s Fried Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 fried_chicken.jpg
Ingredients Ingredient Checklist 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose) 3 teaspoons coarse salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons dried thyme 2 onions, peeled and sliced 3 cups plain dried bread crumbs 2 large eggs, beaten 1 1/2 - 2 cups vegetable oil
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 fried_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
fried_chicken.jpg
fried_chicken.jpg
Ingredients
Ingredients
- 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose) 3 teaspoons coarse salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons dried thyme 2 onions, peeled and sliced 3 cups plain dried bread crumbs 2 large eggs, beaten 1 1/2 - 2 cups vegetable oil
Directions
Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 02/24/2011 Oops I was putting Grocerys away and listening to the prep for Fried Chicken and I combined the Marinarde of Miss Lamie and the Southern Quick Fried chicken and it is in the fridge as I type. Now I'm wondering which recipe to follow to fry it up. Help! Love your show it inspires me to cook. I made the broiled serloin with the grilled onion/vinegar pan sauce. It was delicious and so simple. (used Balsamic instead of red wine because that is what I had) Thank you, Mychon Martha Stewart Member Rating: Unrated 02/07/2011 I love your show and I loved your fried chicken, thanks.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
18 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 02/24/2011 Oops I was putting Grocerys away and listening to the prep for Fried Chicken and I combined the Marinarde of Miss Lamie and the Southern Quick Fried chicken and it is in the fridge as I type. Now I'm wondering which recipe to follow to fry it up. Help! Love your show it inspires me to cook. I made the broiled serloin with the grilled onion/vinegar pan sauce. It was delicious and so simple. (used Balsamic instead of red wine because that is what I had) Thank you, Mychon Martha Stewart Member Rating: Unrated 02/07/2011 I love your show and I loved your fried chicken, thanks.Martha Stewart Member
Rating: Unrated 02/24/2011
Oops I was putting Grocerys away and listening to the prep for Fried Chicken and I combined the Marinarde of Miss Lamie and the Southern Quick Fried chicken and it is in the fridge as I type. Now I’m wondering which recipe to follow to fry it up. Help! Love your show it inspires me to cook. I made the broiled serloin with the grilled onion/vinegar pan sauce. It was delicious and so simple. (used Balsamic instead of red wine because that is what I had) Thank you, Mychon
Rating: Unrated
Rating: Unrated 02/07/2011
I love your show and I loved your fried chicken, thanks.
All Reviews for Miss Lamie’s Fried Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Miss Lamie’s Fried Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
