Saladmaster recipes: Difference between revisions
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* Preheat electric skillet to 425. | * Preheat electric skillet to 425. | ||
* Wash | * Wash chicken (skin is optional but I like the taste of crunchy skin) | ||
* Lay the pieces on a clean paper towel to drain the water. Cover with another towel and press the towel down onto the chicken. | * Lay the pieces on a clean paper towel to drain the water. Cover with another towel and press the towel down onto the chicken. | ||
* When skillet is preheated, throw the cold meat into the hot pan, one piece at a time, pressing each piece down. It will stick. | * When skillet is preheated, throw the cold meat into the hot pan, one piece at a time, pressing each piece down. It will stick. | ||
* Place the lid onto the pan leaving just a little space open so the air can circulate. | * Place the lid onto the pan leaving just a little space open so the air can circulate. I use a toothpick to facilitate a little space. | ||
* Let the chicken fry, undisturbed, for 10 minutes. | * Let the chicken fry, undisturbed, for 10 minutes. | ||
* | * At 10 minutes place lid on skillet for 2 min. so moisture can get under chicken to help turn easily. | ||
* Take the lid off, turn the chicken with a fork, season the chicken (try lemon pepper or seasoning salt and (optional) one sprig of fresh Rosemary placed on top of the chicken). | * Take the lid off, turn the chicken with a fork, season the chicken (try lemon pepper or seasoning salt and (optional) one sprig of fresh Rosemary placed on top of the chicken). | ||
* Place the lid on the skillet ajar. Lower heat to 350. Cook for 10 minutes. | * Place the lid on the skillet ajar. Lower heat to 350. Cook for 10 minutes. | ||
Latest revision as of 18:23, 8 July 2010
Since 2003 our family has been using Saladmaster products.
Fried Chicken in Electric Skillet[edit | edit source]
From Cooking for healthy future Fried Chicken no Grease
- Preheat electric skillet to 425.
- Wash chicken (skin is optional but I like the taste of crunchy skin)
- Lay the pieces on a clean paper towel to drain the water. Cover with another towel and press the towel down onto the chicken.
- When skillet is preheated, throw the cold meat into the hot pan, one piece at a time, pressing each piece down. It will stick.
- Place the lid onto the pan leaving just a little space open so the air can circulate. I use a toothpick to facilitate a little space.
- Let the chicken fry, undisturbed, for 10 minutes.
- At 10 minutes place lid on skillet for 2 min. so moisture can get under chicken to help turn easily.
- Take the lid off, turn the chicken with a fork, season the chicken (try lemon pepper or seasoning salt and (optional) one sprig of fresh Rosemary placed on top of the chicken).
- Place the lid on the skillet ajar. Lower heat to 350. Cook for 10 minutes.
- Remove from the pan and serve hot.
Please note that boneless chicken will cook faster. Set temperature at 400 and cook 6-8 minutes per side.