I know that when using a deep fryer, larger pieces take longer to fry.
Would this also be true for when using these coatings and baking the
chicken? When deep frying, drumsticks take from 15 to 18 minutes, while
thighs and, especially, breasts take from 18 to 22 minutes at a frying
temperature of 375 degrees. Thanks.
--
If guns kill people, writing implements cause grammatical and spelling
errors!
----- Original Message -----
From: "Linda Ratzlaff" <lindaratzl...@sasktel.net>
To: <cookinginthedark@acbradio.org>
Sent: Thursday, January 03, 2013 10:53 AM
Subject: Re: [CnD] tips on cooking chicken
Hi Holly
I am taking the following off of a chicken coating mix box. It happens to
be a no name box, but the directions would be the same for Shake & Bake:
Take one of the pouches of coating and empty it into the bag provided or
in a bowl with a tight fitting lid. This will do a lot of chicken pieces.
If you are dong just 3 or 4 pieces you don't need the whole pouch. If you
have left over coating you should throw it out. You should moisten the
thawed chicken pieces before putting in the bag to coat.
Preheat oven to 400 degrees F.
Cook for 20 to 25 minutes for boneless chicken.
Cood for 40 to 45 minutes for bone in chicken.
Hope this helps.
Linda
----- Original Message -----
From: "Holly Anderson" <dhsho...@gmail.com>
To: <cookinginthedark@acbradio.org>
Sent: Thursday, January 03, 2013 8:21 AM
Subject: [CnD] tips on cooking chicken
Hi all. I'm going to make some drum sticks using shake and bake. I've
never done bone in chicken before, I was wondering if there's anything i
should know about this type of chicken vs boneless skinless. I've cooked
chicken a hand full of times before, so any tips dealing with chicken
would be appreciated too. And finally, any tips anyone has dealing with
shake and bake too. I think shake and bake is pretty self explanatory
but I'm new at all this. :)
Thanks for any help anyone can give. I will be using a thermometer to
decide on doneness.
Thanks.
Holly
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