Cooking Southern Fried Chicken Pt.2
We’re going to fry them up to be wonderful. We’re going to put some salt on our chicken, and we’re going to put some pepper right on our chicken. A lot of people like to put the spices into the flour, but I don’t like to do that because flour really washes off the grease and you don’t really get the spices on the meat and that’s where the spices need to be.
Cooking Southern Fried Chicken
Cooking with Dave – Cooking Southern Fried Chicken.
Hello I’m Dave and I am the worlds greatest chef! I know I’m the world’s greatest chef because it says so right here, and this wouldn’t lie. Today we’re cooking fried chicken. Fried chicken is wonderful. I love fried chicken. The first thing you have to know about fried chicken is you have to have the right pan. You have to have a nice pan that seasons correctly which we are ready to cook the fried chicken on, southern fried chicken. We have a nice iron skewed we’re going to use for fried chicken. We’re going to put that on high, I’m going to take my oil, I’m going to use a good oil not a transfat oil to fry our chicken with today, but either is fine, they both taste good. I’m going to put enough oil in the pan, not to cover up the chicken but cover about half the chicken. We’re going to flip the chicken over, so we don’t need to cover the whole chicken.
Cooking Southern Breakfast Pt. 3
And now for the dessert of every decent breakfast – French toast. French toast is easy, all it is, is toast covered in egg. So you just whip some egg up and make it nice and bubbly, then put some bread in it, put the bread in some eggs like this, then you take the bread and throw it in the pan, there, one and two, bam. And you just cook it, the toast, until it looks like toast and the egg gets brown and it’s done, and you have to flip it just once usually. It’s really quick, so you’ve got to watch it. Alright, and there’s French toast and now we’ll show you have to plate this southern breakfast.
Cooking Southern Breakfast Pt. 2
Now we’ve got the butter melting in our pan, everything is ready to go, the pan’s good and hot, so lets throw the egg in there, throw it in, so the egg will coat, now I like to, after it starts bubbling up a little bit, you can start adding your ingredients. I like to add ham and cheese in mine, sometimes some bacon, or what ever, you just add whatever kind of food you like to eat into your omelet, and it will make it good, just remember, what you like, add it to it. Now remember, add some cheese, cheese is good. All up in there. Bam! The hardest part of an omelet is knowing when its ready to cook, but you can tell by whenever its starts bubbling up there, kind of like when you are cooking pan cakes, that’s when its ready to do it, just wait for these bubbles to start showing, we’re just waiting on that right now. When it does, we’re just going to pick it up and toss it over, kind of fold it in half. If you do it too soon, then the eggs not cooked enough and you really can’t do it, and you’ll see in the process of doing it, you just ruined your omelet. See how it’s all one. It’s ready to flip. Go and flip it, try to at least, there we go. Don’t burn yourself on other cooking elements, that’s not good to do. There, we flipped it once, after we did that, it wasn’t bad, it got really solid, and just let it cook into one. I’m going to just let it cook a little extra on the outside, because it’s overloaded with some cheese here and I want to make it stay inside the omelet.