Comments | cook_with_cel: Oat-crusted Chicken with Sage

celandineb in cook_with_cel

Oat-crusted Chicken with Sage

Feb 13, 2010 14:39

Recipe: Oat-crusted Chicken with Sage
From: Linda Fraser, Best-Ever Chicken
Serves: 4

( A nice variation on oven-fried chicken )

chicken, celandineb

Comments 8

koshweasley February 27 2010, 17:54:42 UTC

Now this sounds heavenly. Mmmmm.

On a side note: have you made bread before where when the dough seems too wet after you add the water/yeast/shortening?

Mine seems that way and is taking an age of itself to rise. Ahhhh. Not sure if I should keep adding flour as I don't want it to be a brick when it's baked.

celandineb February 27 2010, 19:56:36 UTC

Usually I start w/ the water and yeast, dissolve, then add salt/other stuff and then flour; keep adding flour as I knead so it's not too sticky.

If you have yeast in the dough, and it rises enough, it shouldn't be brick-like even if there's excess flour. I would just expect it to maybe be a little drier.

koshweasley February 27 2010, 20:07:55 UTC

it is rising. perhaps i just need to add a bit more flour. never had issues with this before. Dernd it.

celandineb February 27 2010, 21:00:23 UTC

Bread is just like that sometimes, uncooperative. OTOH it is nearly always at least edible even if not quite what you intended!

Thread 6

stasia May 29 2010, 05:20:06 UTC

NOM. I made this tonight, with dried italian herbs instead of sage, because that's what I have, and it was very tasty.

Thanks for the recipe.

Stasia

celandineb May 30 2010, 16:51:28 UTC

Glad you liked it! *g*