Ok, so I think I’ve mentioned before that I don’t cook. I am capable of following a recipe tho, and my husband wants me to cook for a friend of his, who doesn’t eat much of anything (my husband is trying to show off by inviting him for a real dinner). Everything I have learned to cook so far (and have a recipe for that I know works) is something that he doesn’t like. :smack:
So - he likes fried chicken. That can’t be too hard, right?
I have a frying pan that’s about 12 inches across, and another pan that is like a frying pan but has straight sides, is deeper (maybe 4 inches?) and about 14 inches across. Can you pan-fry chicken? I was thinking legs and thighs, as all of us prefer dark meat. I was thinking I could bake the chicken to cook it, and then pan fry it for the “fried chicken” part, but I have no idea how that works, other than there’s some sort of whitish liquid, some sort of crusty something, and then heat and oil.
I have panko (japanese breadcrumbs) grits-ground cornmeal, and flour. I have a feeling that something breading-like could be made from that, but don’t have a clue how.
I’d rather trust you guys than some recipe on a website that is for people who know what they’re doing and can fix things if they look wrong. I won’t know if they look wrong (and I fear giving people food poisoning), so I am hitting up you guys for directions.
I would like to know
Do I need to bake the chicken thighs and legs first, and then pan-fry them, or can I just pan-fry them? If baking first, what temperature and how long?
How do I make the liquid and crusty dredgy components?
This dinner is set for Sunday, so not a huge hurry.