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-> Chicken/ Turkey
MagentaYenta
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 Thu, Dec 29 2016, 6:29 pm
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I can't offer you an option since I made my own sauce. But I used this recipe last month and really didn't like it. The flour coating remained gummy even though I followed all the directions including letting the wings 'cure' so that the flour adhered.
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Mevater
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Thu, Dec 29 2016, 6:36 pm
| MagentaYenta wrote: | | I can't offer you an option since I made my own sauce. But I used this recipe last month and really didn't like it. The flour coating remained gummy even though I followed all the directions including letting the wings 'cure' so that the flour adhered. |
Folks, out there- Help!!!!!! This is for company on Shabbos. Chicken is in fridge now sitting in the flour. Anything else I can do w drumsticks coated w flour, thats very good tasting?
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ra_mom
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Thu, Dec 29 2016, 7:29 pm
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Rinse off the flour and start again with your own tried and true recipe for guests.
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MagentaYenta
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Thu, Dec 29 2016, 7:46 pm
| ra_mom wrote: | | Rinse off the flour and start again with your own tried and true recipe for guests. |
I agree with ra_mom. I'm a highly experienced cook and this recipe was a dud. I should have known after just reading it, the science behind it doesn't work.
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Mevater
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Fri, Dec 30 2016, 1:15 am
Any suggestions for a finger licking sauce? I dont usually use drumsticks, and my chicken recipes are too typical.
I bought Frank's Hot Sauce, and another brand Sweet Chili Sauce, what can I do with either?
Why does the flour kill the texture?
Lots of fried chicken recipes start with flour on it and then egg, and then crumbs.
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Mevater
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Sun, Jan 01 2017, 10:37 am
The recipe came out amazing. I baked them for a little while and broiled them for a little while, perhaps longer than suggested, until I liked the color.
A Keeper! Easy and quick!
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