Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Suma who wrote (19559)	8/6/2007 3:57:39 PM
From: RinConRon	Read Replies (1) \| Respond to of 25073

I use bread crumbs that are described as Japanese for tempura Nice and light. Gives everything a golden look.... I think you mean Panko. They are Japanese and different from ordinary bread crumbs in that they are "shaved" thin and will brown nicely when either baked, broiled, or deep fried. We always keep some on hand.

To: Suma who wrote (19559)	8/6/2007 4:21:14 PM
From: John Carragher	Respond to of 25073

400 degrees package said 20 minutes each side. but i took the chicken breasts and cut them in half to cutlet size and also cut off the other side piece that comes with breast as a separate piece of meat. washed meat and shook off excess water , did not dry meat but put it in the flour , no egg mix etc. and flour and wet chicken was enough to hold together. I heavily greased (that is the trick to get chicken to brown and not stick to pan) pan. turned first group after 17 minutes, well brown, added a little more lard heated pan and put the turned over chicken back in for about 12 more minutes or so.and it came out brown all over. forgot the brand of flower i used.. it was spiced in small box i never bought it before. it did say on box you could soak chicken in butter or something before dipping into mix. g i thought the better of that one.