Friday, September 29, 2006

The Secret to GOOD Fried Chicken....


Here's a couple of secrets for good fried chicken:

Season the actual chicken, not the flour/batter.
You can even marinate the chicken over night before you batter it.
Some of the best batter I've used is:
Bisquick or
Regular flour or
1/2 cornmeal 1/2 flour mixture

you can dip it in milk or egg if you feel the need, but it truly not needed. Just wash the chicken and the moisture from the water will hold the dry batter on after its been properly seasoned.
Oh, and PLEASE season your meats. If you don't have nothing else in your kitchen to season your meat, find some Adobo or Lawry's Season Salt and some regular black pepper. That will be good enough.

Lazy cookers.... don't use cornflakes! Somethings really ARE just a breakfast food.

And most important... don't... I REPEAT DO NOT fry the chicken with the lid on the pan. WHY? because you create steam. It collects into water on the lid and then drops down on the batter. This produces some kind of soggy/soft batter instead of the crispy crunchy goodness that fried chicken is supposed to be. Yeah, so what you gotta clean the grease off the stove later. But you gotta clean the stove when you're done cooking anyway, right?

If you're one of those lazy cooks, SEE YA! To get the best food results. Take the extra steps to make your food taste right.



Oh yeah.... AMERICA... BRING BACK THE WINGS WITH THE BONES! If we wanted Boneless "wings" we would ask for damn chicken strips or chicken tenders. We ethnic people LIKE OUR BONES!


**any questions??**