Quick question for you Gonz
I'm going to attempt home made southern fried chicken goujons tonight. For the coating, I'm going to use plain flour & breadcrumbs for a start, then I'm adding smoked paprika, black pepper (or maybe red, I haven't decided yet), a little turmeric, chilli powder and maybe one or two other spices.

I'm just wondering, should I mix the spices in with the breadcrumbs or the flour? I'll be coating the chicken in flour, then egg, then breadcrumbs.
( Agnostic Antichrist Baltimora, Wed 26 Oct 2011, 14:44, 3 replies, latest was 14 years ago)

You are too far north for this to work

( tangledupinblue hairy badge with moving eyes, Wed 26 Oct 2011, 14:46, Reply)

Breadcrumbs
Also you can shallow fry them until they colour then bake for a slightly healthier meal
( Naked Ape call me Caitlyn, Wed 26 Oct 2011, 14:47, Reply)

Ahh, sounds like a good idea
How long should I look at oven cooking them? They're only going to be spindly pieces of chicken.
( Agnostic Antichrist Baltimora, Wed 26 Oct 2011, 14:56, Reply)

You don't Southern fry anything in breadcrumbs
Egg - Seasoned Flour - Egg - Seasoned Flour.
(Himjim died a little more inside on, Wed 26 Oct 2011, 15:04, Reply)