Fried Chicken

Gee! · October 2nd, 2007, 02:17 AM

So here I am at 2 am eating fried chicken.. this mess is good!

Heucrazy · October 2nd, 2007, 10:30 AM

Cold Fried Chicken pulled off the bone and dipped in ketchup with salt is one of the best snacks ever.

Turkey can also be done this way but Turkey goes way better with Mayo and salt then ketchup.

Mulli · October 2nd, 2007, 11:11 AM

Ketchup on cold fried chicken? Hmm.

It might be good or taste like hammilk.

Donald · October 2nd, 2007, 03:46 PM

Quote:

Originally Posted by Heucrazy

Cold Fried Chicken pulled off the bone and dipped in ketchup with salt is one of the best snacks ever.

Turkey can also be done this way but Turkey goes way better with Mayo and salt then ketchup.

Heucrazy · October 2nd, 2007, 04:27 PM

Quote:

Originally Posted by Donald

You obviously have never tried it.

Donald · October 2nd, 2007, 04:30 PM

Quote:

Originally Posted by Heucrazy

You obviously have never tried it.

This is true.

It's also why I didn't use the

icon.

Heucrazy · October 2nd, 2007, 05:25 PM

Quote:

Originally Posted by Donald

This is true.

It's also why I didn't use the

icon.

Try it and the Turkey as well. You won't be disappointed.

Also they have to be cold. I've never tried it with warm chicken or turkey.

Linderbee · October 2nd, 2007, 06:15 PM

Quote:

Originally Posted by Heucrazy

Try it and the Turkey as well. You won't be disappointed.

Also they have to be cold. I've never tried it with warm chicken or turkey.

I'm still with Mulli. This has:

Quote:

Originally Posted by Mulli

Ketchup on cold fried chicken? Hmm.

It might be good or taste like hammilk.

written all over it.

schutd · October 3rd, 2007, 01:13 PM

Fried chicken is an important delicacy. Easily made delicious, or equally easily effed all to hell. I like fast food chicken allright, in terms of flavor, but frankly, the way mass produced chickens are treated in this country grosses me out enough to not buy it. I like to make my own southern style skillet fried chicken.

I also only use dark meat. The white meat dries out to much for my liking.

Marinade your dark meat in buttermilk for 24 hours. In that buttermilk, add thyme, parsley, sage and a pinch of celery seed. After marinating for a day, remove one piece at a time and dredge in a flour mixture of some sort. Salt and pepper are a must, other good things like paprika or cayenne are your call. Dredge it in the flour real good until its well coated. here, you can go back into the buttermilk and then another run in the flour if you like double dipped. I usually go single.

Fry in a cast iron skillet about an inch deep with veg oil at 350 degrees. Turn once, cook about 10 minutes or so.

Delicious.