Backyard Poultry Forum

marinate the chicken in butter milk for a couple of hours

I forgot to take a photo of them in the butter milk


wipe off the excess butter milk and coat the chicken in flour seasoned with creole mix (extra cayenne for me please!)


a quick fry - don't crowd the pan


drain on paper towel


I cheated with the chips (supermarket), dollop of sour cream and home made sweet chili sauce YUM!

(piggy-piggy-piggy just can't have one piece!)

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Cheers, Milo.
I observe in fascination a worm move by peristaltic action through the freshly turned earth as I plant out my chilies. Grasping the Annelid I toss it to the waiting pack of beady-eyed vultures and watch the ensuing mayhem while laughing like a chook!

forgot to say - home grown chook of course!

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Cheers, Milo.
I observe in fascination a worm move by peristaltic action through the freshly turned earth as I plant out my chilies. Grasping the Annelid I toss it to the waiting pack of beady-eyed vultures and watch the ensuing mayhem while laughing like a chook!

Yum! That looks fantastic Milo. Here we are having vegetarian tonight
We make a similar dish but dipped in plain greek yoghurt, then in breadcrumbs with parmesan and parsley.
Same coating is fantastic on fresh flathead fillets too.

You obviously like the chilli!

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Erika

Love the chili!

Get on to a hot one and you can get a euphoric high out of the burn!

Best chicken ever, but I love flathead as well I'll have to give your coating a go.

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Cheers, Milo.
I observe in fascination a worm move by peristaltic action through the freshly turned earth as I plant out my chilies. Grasping the Annelid I toss it to the waiting pack of beady-eyed vultures and watch the ensuing mayhem while laughing like a chook!

Did you cut the breast meat in strips against the grain? I have found homegrown chooks can have stringy breast meat if cooked quickly.

Nick

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A backyard farmer

I just trimmed to size with the grain but they were young, tender & juicy

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Cheers, Milo.
I observe in fascination a worm move by peristaltic action through the freshly turned earth as I plant out my chilies. Grasping the Annelid I toss it to the waiting pack of beady-eyed vultures and watch the ensuing mayhem while laughing like a chook!

Mmmmmmmm that looks good
thanks for the photos- will have to try that recipe.
What age was the chook , and what breed ?

Seeing those photos has made me think....we have a spare 7 month cockerel here...he may be a bit old for fried -might have to do him slow cooked in wine.

cheers

Australorp x Marans and according to Grabby "3/4" grown

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Cheers, Milo.
I observe in fascination a worm move by peristaltic action through the freshly turned earth as I plant out my chilies. Grasping the Annelid I toss it to the waiting pack of beady-eyed vultures and watch the ensuing mayhem while laughing like a chook!

looks yummy Milo!

i too love the burn of a hot sweet chilli sauce.

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whomever lives longest wins