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society donor
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  1. I would guess the same thing about purchased rabbit, but I'm not sure. All I do know is that the rabbits that we harvest are pretty tough unless you do a long, slow bake in the oven. I've fried rabbit and then pressure cooked it, which makes it tender, but, as I've said before on here, the breading isn't crisp. Which, we like, but I'd like to try this method and see if it works. I'm pretty partial to buttermilk
  2. Thank you Yes, the chicken did cool a bit while I was getting bowls and buttermilk etc. out and arranged. It wasn't piping hot when it entered the buttermilk/egg bath for sure. The oil temp was around 335F-340F when I put the first round of chicken in...I fried it until the bottom of the breading on each piece felt firm and crunchy and then flipped it over until it felt the same way again and each piece was that golden color. It probably took me about 30 mins in total to fry the whole chicken (minus the breasts--I didn't include them). I found it a bit easier (if you have the time to sous vide the chicken first, that is) to fry it knowing that the meat was already done and I was just going for the perfect golden, crispy outside. I'm quite interested to use this technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs.
  3. Yes. I like the taste the buttermilk gives the flour breading...and I think it helps it stick better to the chicken, but that could all be in my head Thank you
  4. Awww thank you! Yes, I made the gravy while the chicken was in the buttermilk and then kept it warm while I was frying.
  5. No oil in the bag. No, I didn't dry the chicken off after resting in the buttermilk. Just let it drip for a second and then right into the bag of flour. Thank you
  6. Shelby

    Dinner 2019

    Made a little chicken pot pie for my mother-in-law and put two in the freezer for us Used up the last of the corned beef Cheeseburger pizza Sous vide and then fried chicken
  7. Sous vide and then fried chicken. Brined the chicken in some salt water overnight. Or maybe it was more like 2 days. All ready to go in the water bath at 147F for a couple of hours. After--some nice broth in there to make gravy out of Resting in some buttermilk with a beaten egg Then plopped in a bag full of flour seasoned with a bit of garlic, Lawry's salt and lots of black pepper and fried
  8. Wow. That is jaw-dropping. I'm pea green.
  9. Shelby

    Breakfast 2019

    No, I think you did perfect. And yes, they are SO good.
  10. Shelby

    Breakfast 2019

    Wow! You did great!
  11. Shelby

    Dinner 2019

    Hot Italian sausage and pepperoni Venison chili last night
  12. I like to do chicken breasts at 141F for an hour
  13. Shelby

    Dinner 2019

    Traditional corned beef and cabbage done in the Ninja--first time using the slow cooker function. And a new recipe. Pesto pull apart bread. I was rushed for time. Should have cut the squares of dough more uniformly, but it tasted good. And it's green