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08-13-2006, 09:22 PM | #16 |
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you've tasted ass
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08-13-2006, 09:23 PM | #17 |
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When you say fried you must mean quick and you must mean grease. So the hotter the grease the better the fried chicken. Hot grease, very hot, extremely hot. If you don't make a mess it wasn't hot enough.
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08-13-2006, 09:24 PM | #18 |
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If I told you, then it wouldn't be my secret anymore.
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08-13-2006, 09:25 PM | #19 |
Eh
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marry a southern girl....bonus is shes prolly gonna be missing some teeth
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08-13-2006, 09:29 PM | #20 | |
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Moooo |
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08-13-2006, 09:29 PM | #21 |
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The oil....or more correctly, lard. Partially hydrogenated vegetable oil doesn't taste the same.
My great grandma had a cast iron skillet and oil that she used for everything. In the morning she would get up, scoop out any mice tracks, heat it up and throw in some bacon and eggs. For lunch we would have sammiches and pie. Then she would fry up some chicken for dinner in the same reheated grease. I'm guessing that she changed it out every once in a while. Obviously the downside is the health consequences. My great-grandpa died at 89 and grandma passed at 90.
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08-13-2006, 09:29 PM | #22 | |
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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, 09:32 PM | #23 |
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Garlic.
Check out Chicken Annies in SE KS for outstanding chicken.
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08-13-2006, 09:32 PM | #24 |
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My mom always uses just salt, pepper, flour, and paprika. Her fried chicken is the best.
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08-13-2006, 09:40 PM | #25 |
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I ALWAYS get Popeye's spicy. No better chicken on earth.
Red beans and rice required as well. DT |
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08-13-2006, 09:44 PM | #26 |
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I'm sure if you go on the food network website, you could find some good recipies. They have a million of them.
Most of it is beyond what I can do, but someone showed me that website, and they have a HUGE database for recipies. They even tell you what chef came up with it. Moooo |
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08-13-2006, 09:47 PM | #27 | |
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08-13-2006, 09:48 PM | #28 | |
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08-13-2006, 10:02 PM | #29 |
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Logical,
The secret is after "seasoning" the chicken and rolling it in the batter, put it in the refig to "congel". Get the grease hot. I use an outside burner. When the grease is hot then remove from the refrig and straight to the hot grease. When it gets golden brown - remove and place on something to absorb the excess grease - either paper towels or the old fasioned brown paper bags from the super market. I learned this from my grandparents as well as my father. Works every time! Good Luck!
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08-13-2006, 10:04 PM | #30 | |
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