Panko beats cornflakes butt!!

[newcriminal]

Now I'm not looking for the great cornflake flamefest, but I just made chicken tenders breaded with panko crumbs and they were far better than cornflake breaded chicken tenders ever could be. Yumm, Yumm.

[Chan790]

1. What kind of monster are you!?

Who would ever encrust chicken with corn-flakes. Such a person should be shot dead in the street. :P

:hide:

[gvstn]

2. I buy

Trader Joe's Panko breaded Tilapia filets. They are always nice and crunchy. So simple and individually wrapped--I can have fish anytime without making a special trip to the fish counter before cooking dinner. http://www.google.com/imgres?imgurl=&imgrefurl=http://applestozucchini.blogspot.com/&usg=__fzTOGiASdYGmQSmvZXvi8OOBKF8=&h=1063&w=1600&sz=163&hl=en&start=0&zoom=1&tbnid=OuM3g0I9G0VVGM:&tbnh=167&tbnw=196&prev=/images%3Fq%3Dtrader%2Bjoe%27s%2Btilapia%2Bfrozen%26hl%3Den%26safe%3Doff%26biw%3D1152%26bih%3D648%26tbs%3Disch:1&itbs=1&iact=hc&vpx=134&vpy=274&dur=4487&hovh=183&hovw=276&tx=147&ty=108&ei=qs2OTOj0EcWqlAeOra3JAg&oei=m82OTJqHGY_xOarXidcM&esq=3&page=1&ndsp=13&ved=1t:429,r:4,s:0

[Swede]

3. Boy,they don't call you newcriminal for nothing.

Blasphemer!

[Kali]

4. yeah, but they cost twice as much too

mmmmmmfried things:9

[Kablooie]

5. It does not!!

Cornflakes don't have a butt!
They are just flakes of corn.

[Amerigo Vespucci]

6. You say potato, I say potato...

...they each have their own time and place. There are times when good old seasoned white flour kicks BOTH their asses.

Buttermilk Fried Chicken



http://www.marthastewart.com/recipe/buttermilk-fried-chicken

Ingredients

Serves 8

* 2 cups low-fat buttermilk
* Coarse salt
* 3 teaspoons cayenne pepper
* 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
* 3 cups all-purpose flour
* 2 cups vegetable oil

Directions

1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5. Return oil temperature to 350 degrees. Repeat with remaining chicken.

[Dr Morbius]

7. Try a coating made with crushed Wheaties.

Seriously, just try it once. Myself, I prefer cracker crumbs to anything.