I was instructed to start with a quick dip in buttermilk or pickle juice, followed by a thorough dredging in peppered flour, then a skillet simmer in hot, hot fat (usually lard or Crisco). Most of us can remember the first time we listened to a grandmother or other family matriarch share her secret recipe for “southern” fried chicken. Despite their ardent fans, Royal Farms hasn’t won me over with their heat-lamp warmed piles of breaded bird. I try to avoid chicken tenders, as they often show up with twice as much coating as the amount of dried-out meat inside. I’m not a big fan of the over-breaded fried chicken the Colonel sells I want to taste the chicken, not highly-seasoned fried flour. Maybe the crisp chill in the air had me thinking about indulging in this crunchy treat. We tend to fill our menus with the healthier, lower-fat skinless, boneless breasts. Have you ever had a craving for a very specific food or flavor or texture? Last week it was all three: fried chicken - something I almost never make and rarely eat.
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