Chicken question
- Thread starter lilylove
- Start date
Carolina Cooking
New member
I just made some oven fried chicken and some corn bread to go with it. Corn bread was just a mix out of a box (shame on me)...
Has anyone ever tried using the mix as a coating on fried chicken instead of or along with flour?
THANKS
NO Shame in box mix. I prefer it over corn meal. I have made waffles & pancakes with it too.
If you can make 'fried' chicken in the oven with cornflake crumbs My bet would be it would be great..
Hey I also use that green box parm.
With NO shame. I am not a food snob.
Keltin
New member
I’ve never tried it, but I think you’re talking about Jiffy Mix? Makes Great Corn Bread Muffins. A bit sweet, but good.
Typically, a flour crust is flaky with large chunks of crust like traditional fried chicken. Corn meal crusts are grainy and more suited to seafood like fish (catfish in particular) and crab claws.
A box mix like jiffy mix is a mixture of flour and cornmeal which a lot of people use on seafood. It also has some fat added to it which would help in the oven baking process for “oven frying”.
But, in the end, due to the corn meal, it’s going to be a granular crust, like saw dust, so don’t expect the Colonel’s Crust if you try this.
Not saying it won’t be good. But a granular crust will be “different” for chicken, but somewhat expected for fish or oysters. Should be fun though, kind of like the bread crumb based “Shake-N-Bake” items but with more sweetness.
A spritz of Soy or Lemon might add a nice cutting bit of acidity/salt to that sweetness that could put this over the top.
Just a thought.
Typically, a flour crust is flaky with large chunks of crust like traditional fried chicken. Corn meal crusts are grainy and more suited to seafood like fish (catfish in particular) and crab claws.
A box mix like jiffy mix is a mixture of flour and cornmeal which a lot of people use on seafood. It also has some fat added to it which would help in the oven baking process for “oven frying”.
But, in the end, due to the corn meal, it’s going to be a granular crust, like saw dust, so don’t expect the Colonel’s Crust if you try this.
Not saying it won’t be good. But a granular crust will be “different” for chicken, but somewhat expected for fish or oysters. Should be fun though, kind of like the bread crumb based “Shake-N-Bake” items but with more sweetness.
A spritz of Soy or Lemon might add a nice cutting bit of acidity/salt to that sweetness that could put this over the top.
Just a thought.