How can I cook chicken successfully without frying it?
Q. I am going to be making chicken enchiladas and am wondering what the best way to cook the chicken breast would be for these. I don't like frying chicken at all and try staying away from it. What are other options for cooking that will be great for this? What would be the best way to bake it? And for how long?
Asked by Miss_Concerned - Thu Dec 25 18:01:32 2008 - - 10 Answers - 0 Comments
A. Poach the breasts in chicken broth. Just be sure not to overcook. P.S. If you want to bake it, leave the skin and bone one. That way, it's less likely to dry out. If you poach it, skin and bone it first. Poaching would be the fastest method.
Answered by Cranky Yankee - Thu Dec 25 18:08:52 2008
Q. I am going to be making chicken enchiladas and am wondering what the best way to cook the chicken breast would be for these. I don't like frying chicken at all and try staying away from it. What are other options for cooking that will be great for this? What would be the best way to bake it? And for how long?
Asked by Miss_Concerned - Thu Dec 25 18:01:32 2008 - - 10 Answers - 0 Comments
A. Poach the breasts in chicken broth. Just be sure not to overcook. P.S. If you want to bake it, leave the skin and bone one. That way, it's less likely to dry out. If you poach it, skin and bone it first. Poaching would be the fastest method.
Answered by Cranky Yankee - Thu Dec 25 18:08:52 2008
What is the difference between a frying chicken and a baking one?
Q. I bought a whole chicken, and wanted to bake it. It says it is a 'frying' chicken. What is the difference between them? Why couldn't i just bake it?
Asked by D. Hart - Sat Aug 18 22:03:02 2007 - - 7 Answers - 0 Comments
A. You can roast if you want. Fryers are smaller than roasters. Roasters generally are a lot meatier. Mostly a function of the age at which the chicken was slaughtered. Some other chickens are "poussin" aka baby chickens, and capons, castrated chickens that are supposed to be really meaty and high in fat.
Answered by William K - Sat Aug 18 22:11:32 2007
Q. I bought a whole chicken, and wanted to bake it. It says it is a 'frying' chicken. What is the difference between them? Why couldn't i just bake it?
Asked by D. Hart - Sat Aug 18 22:03:02 2007 - - 7 Answers - 0 Comments
A. You can roast if you want. Fryers are smaller than roasters. Roasters generally are a lot meatier. Mostly a function of the age at which the chicken was slaughtered. Some other chickens are "poussin" aka baby chickens, and capons, castrated chickens that are supposed to be really meaty and high in fat.
Answered by William K - Sat Aug 18 22:11:32 2007
How to make fried chicken without actually frying it?
Q. I am looking for an alternative to frying foods, but my family likes fried chicken, so how can I cook chicken to give it that same crunch , texture and taste?
Asked by Moonbeam - butterfly - Sat Jan 10 13:50:31 2009 - - 12 Answers - 0 Comments
A. Buy shake'n' bake for chicken. It comes out like fried chicken( but it's baked). And I don't usually like boxed items like this but shake 'n' bake is a great product.
Answered by jc - Sat Jan 10 13:55:06 2009
Q. I am looking for an alternative to frying foods, but my family likes fried chicken, so how can I cook chicken to give it that same crunch , texture and taste?
Asked by Moonbeam - butterfly - Sat Jan 10 13:50:31 2009 - - 12 Answers - 0 Comments
A. Buy shake'n' bake for chicken. It comes out like fried chicken( but it's baked). And I don't usually like boxed items like this but shake 'n' bake is a great product.
Answered by jc - Sat Jan 10 13:55:06 2009
Not a joke. What is the difference between a roasting chicken and a frying chicken?
Q. Is it just that frying chickens are smaller? Can you roast a frying chicken.
Asked by ronson - Sat Mar 10 22:53:52 2007 - - 6 Answers - 0 Comments
A. Frying chickens are younger and more tender meat. The roasters are older and really need longer cooking times to help tenderize them. The skin on roasters is thicker and tougher also. Fryers can be roasted though and roasters can be fried.
Answered by sensible_man - Sat Mar 10 23:04:57 2007
Q. Is it just that frying chickens are smaller? Can you roast a frying chicken.
Asked by ronson - Sat Mar 10 22:53:52 2007 - - 6 Answers - 0 Comments
A. Frying chickens are younger and more tender meat. The roasters are older and really need longer cooking times to help tenderize them. The skin on roasters is thicker and tougher also. Fryers can be roasted though and roasters can be fried.
Answered by sensible_man - Sat Mar 10 23:04:57 2007
Is deep frying chicken in olive oil any healthier than deep frying chicken in Crisco (shortening/lard)?
Q. Is deep frying chicken in olive oil any healthier than deep frying chicken in Crisco (shortening/lard)? Or is frying in general bad for you no matter what type of oil it is? I love fried food and I am looking for a healthy alternative to the type of oil I use.
Asked by PurdeeGirl - Tue Jul 11 07:38:29 2006 - - 43 Answers - 0 Comments
A. Olive oil is better than shortening. Olive oil is good for you! It is high in the good cholesterol. So, use it to fry, and if you like, drink it. There are people that do just that.
Answered by Rustskipper - Mon Jul 24 08:31:07 2006
Q. Is deep frying chicken in olive oil any healthier than deep frying chicken in Crisco (shortening/lard)? Or is frying in general bad for you no matter what type of oil it is? I love fried food and I am looking for a healthy alternative to the type of oil I use.
Asked by PurdeeGirl - Tue Jul 11 07:38:29 2006 - - 43 Answers - 0 Comments
A. Olive oil is better than shortening. Olive oil is good for you! It is high in the good cholesterol. So, use it to fry, and if you like, drink it. There are people that do just that.
Answered by Rustskipper - Mon Jul 24 08:31:07 2006
Have you ever used a nuwave oven for frying chicken?
Q. Does it really fry uncooked chicken? Do you know of another product that is good for frying chicken?
Asked by Nosmo King - Sat Jan 3 13:04:49 2009 - - 1 Answers - 0 Comments
A. well, a few nights ago, we had my grandparents over for dinner, and we cooked a frozen chicken on the nuwave. it only took about 2 1/2 hours to cook, but the chicken was sooo good. to make the chicken's taste pop, put marinated sauce on the chicken before cooking. the chicken gets dark, but just turn it over after an hour and 1/2 to make the other side brown. Hope this advice on cooking the chicken really helped. enjoy the deliciousness of the chicken. By the way, idk of any other thing that would work that cooks chicken just as good!
Answered by tess1221 - Sat Jan 3 13:18:18 2009
Q. Does it really fry uncooked chicken? Do you know of another product that is good for frying chicken?
Asked by Nosmo King - Sat Jan 3 13:04:49 2009 - - 1 Answers - 0 Comments
A. well, a few nights ago, we had my grandparents over for dinner, and we cooked a frozen chicken on the nuwave. it only took about 2 1/2 hours to cook, but the chicken was sooo good. to make the chicken's taste pop, put marinated sauce on the chicken before cooking. the chicken gets dark, but just turn it over after an hour and 1/2 to make the other side brown. Hope this advice on cooking the chicken really helped. enjoy the deliciousness of the chicken. By the way, idk of any other thing that would work that cooks chicken just as good!
Answered by tess1221 - Sat Jan 3 13:18:18 2009
Can I replace flour with psyllium husks for frying chicken or burger patties?
Q. Hi, I have severe allergic reactions to flower but I seem to be OK taking psyllium husks. I miss spreading my burger patties and chicken with flour when I fry them and was wondering if psyllium husks could be a good replacement. Please let me know! Thanks.
Asked by Latinguy - Sat Apr 18 17:24:03 2009 - - 1 Answers - 0 Comments
A. Psyllium husks have a very different texture from wheat flour. They are coarser and bulkier / fluffier. They are mostly cellulose fibre, whereas wheat flour is mostly protein (gluten). If you were to grind them up in a food processor into as fine a powder as possible, you could give it a try. If your allergies permit, you might prefer to try corn starch instead or a non-wheat flour such as buckwheat (which is not wheat at all) or rice flour or any of the many other flours that are available.
Answered by Miss C - Mon Apr 20 15:58:29 2009
Q. Hi, I have severe allergic reactions to flower but I seem to be OK taking psyllium husks. I miss spreading my burger patties and chicken with flour when I fry them and was wondering if psyllium husks could be a good replacement. Please let me know! Thanks.
Asked by Latinguy - Sat Apr 18 17:24:03 2009 - - 1 Answers - 0 Comments
A. Psyllium husks have a very different texture from wheat flour. They are coarser and bulkier / fluffier. They are mostly cellulose fibre, whereas wheat flour is mostly protein (gluten). If you were to grind them up in a food processor into as fine a powder as possible, you could give it a try. If your allergies permit, you might prefer to try corn starch instead or a non-wheat flour such as buckwheat (which is not wheat at all) or rice flour or any of the many other flours that are available.
Answered by Miss C - Mon Apr 20 15:58:29 2009
Is there a receipe out there for frying chicken with stove top stuffing?
Q. Instead of covering it with flour is it possible to fry chicken with stove top stuffing?
Asked by nubianprncess_1 - Mon May 12 19:58:20 2008 - - 3 Answers - 0 Comments
A. Mabe if you try crushing the stuffing mix just as you would crackers or bread crumbs, I think it would be good!
Answered by shimmitail1 - Tue May 13 10:55:52 2008
Q. Instead of covering it with flour is it possible to fry chicken with stove top stuffing?
Asked by nubianprncess_1 - Mon May 12 19:58:20 2008 - - 3 Answers - 0 Comments
A. Mabe if you try crushing the stuffing mix just as you would crackers or bread crumbs, I think it would be good!
Answered by shimmitail1 - Tue May 13 10:55:52 2008
is it possible to use canola oil instead of vegetable oil when frying chicken?
Q. or would that completely mess up the taste and is this a legitimate recipie? please answer quickly!
Asked by thecactuswish - Fri Jul 31 19:01:28 2009 - - 4 Answers - 0 Comments
Q. or would that completely mess up the taste and is this a legitimate recipie? please answer quickly!
Asked by thecactuswish - Fri Jul 31 19:01:28 2009 - - 4 Answers - 0 Comments
How do you discard of cooking oil (2 Liters) that was used for frying chicken?
Q. I certainly will not be pouring the oil down my drain, but I'm not sure how to get rid of all of this oil properly. I was thinking of waiting to see if it hardens and then throwing it out with the garbage. However, I'm guessing it could take a really long time for this much oil to harden, maybe even days... I really dont want chicken fried oil sitting in my kitchen all week. What should I do?
Asked by GirlyGamer - Sat Sep 13 17:04:51 2008 - - 6 Answers - 0 Comments
A. As you wisely said, don't put it down any of your plumbing. Let it cool first. Then put in a sealed container - old glad plastic ware, liter soda bottles, coffee can with lid, etc. If you don't have a sealed container, put in a container and put in paper towels or newspaper to kind of soak the grease up. Make sure you double bag it. You don't want it all over your can and you don't want (ugh!) maggots. Personally, I'd keep it in the fridge and dispose of it the night before garbage pick up. That way you'll be sure to avoid the maggots.
Answered by trees - Sat Sep 13 20:41:09 2008
Q. I certainly will not be pouring the oil down my drain, but I'm not sure how to get rid of all of this oil properly. I was thinking of waiting to see if it hardens and then throwing it out with the garbage. However, I'm guessing it could take a really long time for this much oil to harden, maybe even days... I really dont want chicken fried oil sitting in my kitchen all week. What should I do?
Asked by GirlyGamer - Sat Sep 13 17:04:51 2008 - - 6 Answers - 0 Comments
A. As you wisely said, don't put it down any of your plumbing. Let it cool first. Then put in a sealed container - old glad plastic ware, liter soda bottles, coffee can with lid, etc. If you don't have a sealed container, put in a container and put in paper towels or newspaper to kind of soak the grease up. Make sure you double bag it. You don't want it all over your can and you don't want (ugh!) maggots. Personally, I'd keep it in the fridge and dispose of it the night before garbage pick up. That way you'll be sure to avoid the maggots.
Answered by trees - Sat Sep 13 20:41:09 2008
What's a good egg substitute when frying chicken?
Q. I ran out of eggs and now I want to fry some chicken. I have no milk, either. Any ideas?
Asked by Sassafras - Tue Jun 2 21:29:31 2009 - - 6 Answers - 0 Comments
A. So I am guessing that you are wanting to dredge the chicken in something other than the egg or milk. Not what to add to your wet batter or what to fry it in---who suggest butter or oil as a replacement for egg? Personally I double dip in ice water, and a seasoned flour. But you could also use plan yougurt, greek yogurt, brush on some mayo or thin it down with a little water, or brush t on with a pastry/grilling brush. Add a little mustrad to it for a really great flavor.
Answered by Mountian_Baby - Tue Jun 2 21:47:29 2009
Q. I ran out of eggs and now I want to fry some chicken. I have no milk, either. Any ideas?
Asked by Sassafras - Tue Jun 2 21:29:31 2009 - - 6 Answers - 0 Comments
A. So I am guessing that you are wanting to dredge the chicken in something other than the egg or milk. Not what to add to your wet batter or what to fry it in---who suggest butter or oil as a replacement for egg? Personally I double dip in ice water, and a seasoned flour. But you could also use plan yougurt, greek yogurt, brush on some mayo or thin it down with a little water, or brush t on with a pastry/grilling brush. Add a little mustrad to it for a really great flavor.
Answered by Mountian_Baby - Tue Jun 2 21:47:29 2009
when frying chicken, should i always use fresh oil? or is it good to keep using used oil/greese?
Q. some older people that i know say that chicken fries better if you use vegetable/corn oil that has already been used, they save all their used oil in coffee cans and keep re-using it.
Asked by Elora Danan - Tue Oct 14 23:23:03 2008 - - 5 Answers - 0 Comments
A. I use crisco for chicken. And old ppl save like bacon grease b/c it has a lot of flavor. Good luck!
Answered by Ritzy Ranchers (EX) Wife - Wed Oct 15 00:11:59 2008
Q. some older people that i know say that chicken fries better if you use vegetable/corn oil that has already been used, they save all their used oil in coffee cans and keep re-using it.
Asked by Elora Danan - Tue Oct 14 23:23:03 2008 - - 5 Answers - 0 Comments
A. I use crisco for chicken. And old ppl save like bacon grease b/c it has a lot of flavor. Good luck!
Answered by Ritzy Ranchers (EX) Wife - Wed Oct 15 00:11:59 2008
What is the longest amount of time you can soak chicken in Milk/Egg for before frying?
Q. I'm going to be cooking/frying the chicken on Friday. Will it hurt the chicken if I were to just pound and begin soaking the chicken tonight until then for that long of a time period?
Asked by brianatm6 - Wed May 7 22:52:03 2008 - - 5 Answers - 0 Comments
A. i wouldn't do it longer than 24 hours prior to cooking
Answered by BHarvey - Thu May 8 09:00:39 2008
Q. I'm going to be cooking/frying the chicken on Friday. Will it hurt the chicken if I were to just pound and begin soaking the chicken tonight until then for that long of a time period?
Asked by brianatm6 - Wed May 7 22:52:03 2008 - - 5 Answers - 0 Comments
A. i wouldn't do it longer than 24 hours prior to cooking
Answered by BHarvey - Thu May 8 09:00:39 2008
What is the secret to frying chicken without the meat staying red near the bone?
Q. of the thigh or leg. Although the chicken is tender and done, I can`t stand the redness deep within the ckicken piece.
Asked by flamingo - Sun Mar 11 05:03:59 2007 - - 12 Answers - 0 Comments
A. I am cooking chicken for lunch today. so last night I put the chicken to soak in a weak brine of 4 cups water and 3 table spoons of course salt . I checked it a few min. ago and the chicken looked real good . I also do turkey this way the salt pulls the blood away from the bone and it seems to make the meat more moist and tender be sure to leave the chicken in the frig . while in the brine wash well before cooking to get rid of the excess salt. I hope this helps you jim b
Answered by jim b - Sun Mar 11 12:15:12 2007
Q. of the thigh or leg. Although the chicken is tender and done, I can`t stand the redness deep within the ckicken piece.
Asked by flamingo - Sun Mar 11 05:03:59 2007 - - 12 Answers - 0 Comments
A. I am cooking chicken for lunch today. so last night I put the chicken to soak in a weak brine of 4 cups water and 3 table spoons of course salt . I checked it a few min. ago and the chicken looked real good . I also do turkey this way the salt pulls the blood away from the bone and it seems to make the meat more moist and tender be sure to leave the chicken in the frig . while in the brine wash well before cooking to get rid of the excess salt. I hope this helps you jim b
Answered by jim b - Sun Mar 11 12:15:12 2007
Question about pan frying boneless chicken breasts?
Q. I can;t use my oven so i have to use the pan frying method. Approx. how long does it take to cook 3 boneless chicken breasts in a frying pan on the stove? Thanks :) lol yeah i know not to just put them in the pan :P theyd have no taste. i know how to cook i just wasnt sure of the timing, i usually bake my chicken so yeah. thanks everyone :)
Asked by babyj - Fri Feb 29 18:13:07 2008 - - 4 Answers - 0 Comments
A. It depends completely on the thickness. Really thin (maybe half an inch thick) breasts should take no more than 10 minutes (5 per side). Thicker, and maybe 25 minutes total.
Answered by firefly - Fri Feb 29 18:16:33 2008
Q. I can;t use my oven so i have to use the pan frying method. Approx. how long does it take to cook 3 boneless chicken breasts in a frying pan on the stove? Thanks :) lol yeah i know not to just put them in the pan :P theyd have no taste. i know how to cook i just wasnt sure of the timing, i usually bake my chicken so yeah. thanks everyone :)
Asked by babyj - Fri Feb 29 18:13:07 2008 - - 4 Answers - 0 Comments
A. It depends completely on the thickness. Really thin (maybe half an inch thick) breasts should take no more than 10 minutes (5 per side). Thicker, and maybe 25 minutes total.
Answered by firefly - Fri Feb 29 18:16:33 2008
Frying deboned, skin-on chicken thighs and how this will effect cooking time?
Q. I would like to fry my chicken thighs how I normally would but without the bone...it just gets in the way. ;) How will this effect my cooking time?
Asked by unknown - Mon Apr 7 13:40:37 2008 - - 3 Answers - 0 Comments
A. it will cook faster without the bone
Answered by Just Say Rawr Mistress - Mon Apr 7 13:52:34 2008
Q. I would like to fry my chicken thighs how I normally would but without the bone...it just gets in the way. ;) How will this effect my cooking time?
Asked by unknown - Mon Apr 7 13:40:37 2008 - - 3 Answers - 0 Comments
A. it will cook faster without the bone
Answered by Just Say Rawr Mistress - Mon Apr 7 13:52:34 2008
Can I make fried chicken but bake it instead of frying it?
Q. How would I do this? And what would go good with it? I tried of mash potatoes so how about Bake potatoes? Any ideas?
Asked by navywife20005 - Thu Mar 16 12:08:21 2006 - - 11 Answers - 0 Comments
A. Oven Fried Chicken ingredients: 12 chicken thighs 3 eggs 1 cup all-purpose flour 1 cup Italian seasoned bread crumbs salt and pepper to taste 1 teaspoon paprika 1/2 cup vegetable oil --- directions: Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes.… [cont.]
Answered by sparkle_eye - Thu Mar 16 12:12:30 2006
Q. How would I do this? And what would go good with it? I tried of mash potatoes so how about Bake potatoes? Any ideas?
Asked by navywife20005 - Thu Mar 16 12:08:21 2006 - - 11 Answers - 0 Comments
A. Oven Fried Chicken ingredients: 12 chicken thighs 3 eggs 1 cup all-purpose flour 1 cup Italian seasoned bread crumbs salt and pepper to taste 1 teaspoon paprika 1/2 cup vegetable oil --- directions: Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes.… [cont.]
Answered by sparkle_eye - Thu Mar 16 12:12:30 2006
How long can you soak chicken in milk? Are there any other ingredients for frying chicken?
Q. Please help and thank you in advance!
Asked by sportintahoe07 - Sat Jun 24 19:35:05 2006 - - 7 Answers - 0 Comments
A. use buttermilk soak overnight. KFC Original Fried Chicken 1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. Combine eggs and milk. Set aside. Combine flour with the Italian dressing and soup mix. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. Fry pieces over medium heat for 25 to 30 minutes, turning often. Remove from fire. Drain and serve. ***... Steak & Ale Hawaiian Chicken 4-6 Chicken Breasts Marinade: 1/4 cup soy sauce 1/2 cup + 2 Tbsp dry… [cont.]
Answered by NICK B - Sun Jun 25 10:03:58 2006
Q. Please help and thank you in advance!
Asked by sportintahoe07 - Sat Jun 24 19:35:05 2006 - - 7 Answers - 0 Comments
A. use buttermilk soak overnight. KFC Original Fried Chicken 1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. Combine eggs and milk. Set aside. Combine flour with the Italian dressing and soup mix. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. Fry pieces over medium heat for 25 to 30 minutes, turning often. Remove from fire. Drain and serve. ***... Steak & Ale Hawaiian Chicken 4-6 Chicken Breasts Marinade: 1/4 cup soy sauce 1/2 cup + 2 Tbsp dry… [cont.]
Answered by NICK B - Sun Jun 25 10:03:58 2006
How do I get more of the fried flour crunchies that get fried up when frying chicken?
Q. or pork chops? Thats my favorite part of the meal are the little fried crispy flour pieces...how to get more?
Asked by Mr. Pants - Thu Nov 12 21:47:19 2009 - - 1 Answers - 0 Comments
A. Add little pieces of just the fried flour to your pan. Make sure you move them around so they don't burn.
Answered by Murray - Fri Nov 13 05:09:38 2009
Q. or pork chops? Thats my favorite part of the meal are the little fried crispy flour pieces...how to get more?
Asked by Mr. Pants - Thu Nov 12 21:47:19 2009 - - 1 Answers - 0 Comments
A. Add little pieces of just the fried flour to your pan. Make sure you move them around so they don't burn.
Answered by Murray - Fri Nov 13 05:09:38 2009
I'm frying chicken for my husband for the first time tonight. What sides go best with it?
Q. I dont like potato salad.
Asked by Island_Girl - Tue Jul 10 11:51:45 2007 - - 34 Answers - 0 Comments
A. Black eyed peas, hush puppies, grits n gravy, candied yams, potato pie, baked beans, collards, kale, turnips, roasted garlic, and corn bread. nm You have to be the desert! Whoohoo walka, walka, walka...I said that because feel like Fozzy Bear today...
Answered by SxDx - Tue Jul 10 12:05:15 2007
Q. I dont like potato salad.
Asked by Island_Girl - Tue Jul 10 11:51:45 2007 - - 34 Answers - 0 Comments
A. Black eyed peas, hush puppies, grits n gravy, candied yams, potato pie, baked beans, collards, kale, turnips, roasted garlic, and corn bread. nm You have to be the desert! Whoohoo walka, walka, walka...I said that because feel like Fozzy Bear today...
Answered by SxDx - Tue Jul 10 12:05:15 2007
From Yahoo Answer Search: 'frying chicken'
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Danny
Sat, 17 Oct 2009 20:58:45 GM
A man in his 20's strutting around town drinking beers and eating . chicken fried. steak... Wait, I think that is the standard American diet, right? Well, seven years ago I began a new regimen and this did not include . chicken fried. ...
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