Quote:
Originally Posted by DJ's left nut
I thought you'd like it if you're a pan-fry guy.
Given my absolute druther's I'd have deep fried it because I like that thicker, crunchier crust. I even tried to egg-wash and double batter this one to get a thicker coating but ultimately I just ended up with a pretty standard, slightly crunch and slightly more delicate pan-fry crust that I pretty much expected.
Next time you deep fry something, take a bit of that oil and make that nashville hot mix; you'll be surprised by how handy it ends up. I've thrown it on quite a few things just for shits and grins. I'm half tempted to mix it with some red wine or balsamic vinegar to make some hellish salad dressing out of it to add to mixed greens, candied pecans and a grilled chicken breast. That might be awesome. Might suck too, but I'm only out a couple pieces of chicken and some lettuce that was probably gonna go bad anyway at that point...
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Taste it before you dress the greens and chicken. If it sucks, toss it, and you're not even out the greens and chicken.
