Fried chicken

[ms_ann_thrope]

I don't know why,but for some weird reason, that just gave me a semi. And I don't even know what the fuck it mean.

All men really care about is a little attention, and some finger-banging good fried chicken, from time to time.

In between, "just leave me the fuck alone".

Did I nail it?

 

[ms_ann_thrope]

...

Those only fit in the GoCup

Aspect ratio...

 

[phrodeau]

http://www.rachaelrayshow.com/recipe/14215_Crunchy_Cornmeal_Fried_Chicken/

http://kellys-expat-shopping.nl/files/2013/06/kraft-shake-n-bake-chicken_thumbnail.jpg

 

[smoothg103rd]

All men really care about is a little attention, and some finger-banging good fried chicken, from time to time.

In between, "just fuck me and leave everything else alone".

Did I nail it?

Changed it up for you a little. But yeah, that would work.

 

[ms_ann_thrope]

http://kellys-expat-shopping.nl/files/2013/06/kraft-shake-n-bake-chicken_thumbnail.jpg

That's oven chicken. I generally use thighs with the Shaknbake.

https://s-media-cache-ak0.pinimg.com/736x/79/b8/03/79b8030f2dc4651a3a562470abbdaf64.jpg

 

[ms_ann_thrope]

Changed it up for you a little. But yeah, that would work.

You'd think think knowing all that would make it easy. It's the preparation that complicates everything.

 

[yossi]

I saw a recipe a little why ago replicating the Chick-fil-a chicken recipe. I haven't tried it yet, but it looked promising.

 

[LinusRules]

Aspect ratio...

It looks like there's something wrong with your font. There's probably a way to change the size of stuff you attach to posts.

 

[smoothg103rd]

You'd think think knowing all that would make it easy. It's the preparation that complicates everything.

Welp, the semi is gone now.

 

[Bidin~Time]

You need an iron skillet and crisco oil

You're welcome

 

[ms_ann_thrope]

You need an iron skillet and crisco oil

You're welcome

I cooked the dark meat in cast iron and the breast meat in teflon aluminum. There was virtually no difference.

I only fry in peanut oil.
I have enough Crisco in my arteries from my childhood.

 

[ms_ann_thrope]

Welp, the semi is gone now.

Stroke it or something...

 

[ms_ann_thrope]

It looks like there's something wrong with your font. There's probably a way to change the size of stuff you attach to posts.

That's as big as it goes.

 

[juttjaw]

I have a great fried chicken recipe. It's all about the prep. Pretty fail proof if you do it step for step. But it's fantastic and the best fried chicken I've ever eaten.

If you want it I will get it to you.

 

[ms_ann_thrope]

I have a great fried chicken recipe. It's all about the prep. Pretty fail proof if you do it step for step. But it's fantastic and the best fried chicken I've ever eaten.

If you want it I will get it to you.

Yes, prep is king. I was afraid I was going to over-season, but it needed more than I gave it. I drizzled some of the batter into the flour to make it lumpy.

It's the little things.

 

[smoothg103rd]

Stroke it or something...

Playing alone isn't fun.

 

[juttjaw]

Yes, prep is king. I was afraid I was going to over-season, but it needed more than I gave it. I drizzled some of the batter into the flour to make it lumpy.

It's the little things.

This one is heavily seasoned the night before or morning of.. It also uses baking powder in the dredge to give it a little better adhesion and crisp. Also a buttermilk and egg and a dash of hot sauce in the dredge liquid.

Another little tip, was keep the little fuckers moving. Turning about every 3 to 5 minutes. It's a huge pain in the ass, but well worth it. To me... Prolly not my heart...

 

[yossi]

I have a great fried chicken recipe. It's all about the prep. Pretty fail proof if you do it step for step. But it's fantastic and the best fried chicken I've ever eaten.

If you want it I will get it to you.

Would you be so kind as to post it?

 

[juttjaw]

Would you be so kind as to post it?

I will, but it'll have to be tomorrow. I'll get to it as soon as I get to the abode.

 

[yossi]

Thank you!

 

[ms_ann_thrope]

Playing alone isn't fun.

Neither is cooking for one.

 

[ms_ann_thrope]

This one is heavily seasoned the night before or morning of.. It also uses baking powder in the dredge to give it a little better adhesion and crisp. Also a buttermilk and egg and a dash of hot sauce in the dredge liquid.

Another little tip, was keep the little fuckers moving. Turning about every 3 to 5 minutes. It's a huge pain in the ass, but well worth it. To me... Prolly not my heart...

That's real close. I brined it for a couple of hours. Too long and it gets mushy. Need to up the hot sauce. And the salt.

 

[smoothg103rd]

Neither is cooking for one.

I don't turn down food.

 

[ms_ann_thrope]

I don't turn down food.

My family always had people showing up at meal times and I'd bring home kids from school, and there were hay workers to feed, and pot lucks, and fish fries. Cooking was tribal. It still is to me.

 

[juttjaw]

That's real close. I brined it for a couple of hours. Too long and it gets mushy. Need to up the hot sauce. And the salt.

This uses a lot of salt... Its kinda a dry brine for lack of a better term.. so you don't have to worry about the mushy chicken epidemic.