mpav

Some good ideas here, and thanks to all; and thanks for the welcome, maggiethecat. My coating is flour, egg and milk and flour a second time. It gets plenty crisp, even before it gets dark. I seem to have two possible courses of action: frying then finishing in the oven, or poaching before breading. As I recall, my mother used to poach the chicken first. Now I know why. Next time I fry chicken (which might be a couple of months off) I'll report back. Thanks again.

Thanks to both replies. I confess I never checked the temp of the oil. I know it was hot enough when I put the chicken in, maybe it was too hot.

Hi all, I'm new here, enjoy all the posts, and am certain someone can help with this problem. I don't fry chicken often, but when I do I have a problem getting pieces cooked through without getting the crust too dark. Any suggestions? Thanks.

Two years ago I had a regrettable dinner prepared by someone who really doesn't cook, but she has other nice qualities. Three dishes: melon and prosciutto (high point of the meal); potato salad, really just partially cooked icy cold potatoe chunks in a sort of spritzing of unflavored oil of some sort; poached chicken breast, which, after poaching was apparently shredded and left to marinate (if that's possible) in a bottled soy marinade. The result was cold, stringy, brown, salty chicken. Truly disgusting and I would add, inedible, except that I did out of politeness eat some of it.

Odd to see so many references to How to Bake by Nick Malgieri today, just because I was up early baking scones for breakfast, and it's one of the few times I've used the book since I got it years ago. I think the book is mis-titled. It has many recipes for baked goods, and includes some tips for getting good results, but "How to Bake" suggests that technique would be stressed. This book does not tell you "how to" as much as I expected.

I have success with Alton Brown's recipe from Good Eats on the Food TV network. Long rise, bread flour, strech rather than roll, form it right on the peel and have a very hot baking stone in a very hot oven.

We have ice cream trucks in Manhattan. I think they sell pops and bars, but I never really look; I go straight for the soft-serve cone everytime. The Mr. Softee trucks are best, I think. generic look-a-like trucks never taste as good. of course, the trucks don't drive around ringing bells, or playing music like they did when i was a kid in NJ. They park on a corner for the day.