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08-13-2006, 08:54 PM | Topic Starter |
Screw U if U can't take a joke
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What is your secret to great fried chicken.
I admit I miss my grandmothers (all of them) fried chicken. So what was the secret?
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08-13-2006, 08:58 PM | #2 |
MVP
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seasonings. Just the right amount of seasoning to accent the chicken not overpower it.
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08-13-2006, 09:00 PM | #3 |
Dumbass!
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KFC?
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08-13-2006, 09:01 PM | #4 |
Seeking Enlightenment...
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I agree with whoever said spices. Chicken is, as far as meat is concerned, a blank slate. You can do a lot with it and get different results.
I don't have any recipies, though. I try and stay away from fried foods. I like those rotisserie chickens...YUMMMMM! Moooo |
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08-13-2006, 09:04 PM | #5 | |
Screw U if U can't take a joke
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Quote:
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08-13-2006, 09:11 PM | #6 |
a haw haw haw
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Yep,if there's one thing I truly miss it's gathering at grandma's house for Sunday dinner with her fried chicken,white cream gravy and homemade rolls.
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08-14-2006, 11:42 PM | #7 | |
Screw U if U can't take a joke
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Quote:
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08-13-2006, 09:12 PM | #8 |
Chiefsallday
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Garlic powder, pepper, paprika, seasoning salt & accent. If you want a crust, flour the chicken heavily aking sure to include any juices remining in the bottom of the mixing dish. Then you must make sure the oil the chicken is cooked in is at the proper temperature and is hot enough to brown the crust emediately. After it browns in the first 2 o 4 minutes, turn the temperature down and cover. his works for both deep fried or pan fried.
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08-13-2006, 09:16 PM | #9 |
sorta mod-ish
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The secret is to find a fast car and get yourself to Strouds, post haste!
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08-13-2006, 09:19 PM | #10 |
turd polisher
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These folks have 20 different ways to make your chicken out of this world-http://www.penzeys.com/cgi-bin/penzeys/shophome.html
Not spam, just a satisfied customer. And they have a shop just off Metcalf.
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08-13-2006, 09:29 PM | #11 | |
www.nfl-forecast.com
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Quote:
The gravey is my department. I'll usually pour off some of the leftover fat but keep all the crispy bits that fell off the chicken. Add as much flour as you have remaining fat. Let it cook for just a minute or so, then add milk, stirring constantly. Add the right amount of milk so the gravey is not too thick or too thin. Salt and pepper to taste. |
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08-13-2006, 11:08 PM | #12 | |
Veteran
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Quote:
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08-14-2006, 01:54 PM | #13 | |
Homer go crazy!!!
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Quote:
http://www.chiefsplanet.com/BB/showt...4&page=4&pp=15 post #55 |
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08-13-2006, 09:00 PM | #14 |
Blah Blah Blah
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The secret is to have someone else cook it.
Works for me. |
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08-13-2006, 09:01 PM | #15 |
Banned
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paparika
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