I need help with my dinner that I am TRYING to make right now

[Luvinit]

I made the faux mashed potatos...okay they aren't very mashed...I don't think I can get them smooth like potatos..but they taste good.

Now my problem is the fried chicken...I have been marinating it all day in cream and ranch dressing...(its a reciepe on the thread at the top). I took some out to coat with the cheese(the powder kind). Everythings okay...now I stick it in the frying pan with the oil....and the entire thing of cheese STICKS to the bottom of the pan. I took them out after they were done cooking and they have no "breading" on them whatsoever What gives? Usually nothing sticks to this pan...I have cooked everything in it.

Any advice would be MOST helpful...I still have almost 2lbs of chicken sitting in the marinated...and I don't know what to do with it??

Tracy

 

[marydmjj]

I'm definitely not good in the kitchen but maybe you have the temp too high on the frying pan? Good luck.

 

[lmhall2000]

These are only two ideas..(no guarantee)

1. The oil is not hot enough- sometimes if it's just below the right temperature the crust will stick-

2. Maybe you need to dip them in egg first then roll them in cheese- this may work- I did this the other night with pork chops- but I used the parmesan cheese that is a little longer rather than the powder kind- don't turn them until it's sat for 3-4 minutes and use a metal spatula to scoop up any sticking to the bottom of the pan and flip them quickly.

That's about all I could think of- but they certainly sound YUMMY!! My dh scraped the pan the night I cooked the pork chops to get any remnants of that cheese!

Tara

 

[nativetxn]

I take it dinner is over? I'm too late.

Well, here's what I do, I put the cheese in a ziplock bag then add a few pieces of chicken, zip it up and shake until the chicken is coated with the cheese.

Since I don't have a deep fryer, I heat the oil in a skillet and check the temperature by shaking one teeny piece of the parmesan into the oil. If it bubbles it's hot enough.

<i><b>Warning!!!</b></i> I am not known as a world class chef. This works for me so that's what I do.

My MIL used the shredded parmesan to do this once and the cheese came off in the pan.

 

[Luvinit]

No your not too late...I only made 2 pieces for my kids b/c they were starving...I still have 2lbs of chicken left. I think I might try another pan...I am sure that the oil was hot enough...but maybe not. I did what you said to do Kath..put it in a ziplock and shake..that part worked...its just the frying that pi**ing me off!!

I'll keep trying...thanks
Tracy

 

[Luvinit]

Tara....you were right..I think my oil was not hot enough...It was this time..almost too hot!! Plus I didn't use the Kraft cheese like Kath told me to...it was another brand, it was still powdery..but not as powdery as Kraft. Thanks for the rescue!!

Tracy