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You can make some decentish fried-type chicken without doing hardly anything, actually -- just fill a nice deep pan with even a half inch of oil, plop some bits in, and roll them over and around for a while. (Drumsticks obviously best.) Roll the suckers in cornmeal and yr chosen spices if you want to step it up a little. But just quick and easy pan-frying some chicken parts -- that's kind of the basic kitchen quick-dinner classic here, surely. The process isn't so elegant, but the results are totally tasty, and a bit cleaner and lighter than the batter-shelled super-fried chicken you usually get -- more like a batter-dipped mega-chicken crossbred with a regular roasted chicken.
― nabisco (nabisco), Thursday, 15 June 2006 16:05 (seventeen years ago) link
This isn't very authentic, but I find I get very good results by baking my "fried" chicken. There's more than enough fat in the skin - just pierce each piece about 30 times, and the fat will come out and be absorbed by your coating.
I usually make a coating using a lot of flower, some salt, pepper, onion powder, garlic powder and whatever dried herbs I have lying around (which I can crush up in a morter), maybe some dried paprika for extra colour and put in into a very large bowl.
Next step, pierce the skin about 30 times, and put the chicken into water. Take a piece of chicken and put it into the coating mixture and shake around until covered. Next - and this is the important pit - put it back into the water for a split second, and then put it back into the mixture before finally putting it onto your baking tray. This will ensure you get a nice thick coating . After you've done about 10 prices your hands will be completetly gunged up with goo, but the results will be worth it! Bake for about 40 minutes at 200 degrees (celsius), make some homemade coleslaw, and have some rice with it to pretend it's a healthy dish.
― Chewshabadoo (Chewshabadoo), Friday, 16 June 2006 11:51 (seventeen years ago) link
Use one hand for wet dipping and a different for flour dipping and you can avoid the goo. breadcrumbs are also good for oven-fried chicken.
Real fried-chicken should be dipped in egg/milk mix then dredged in flour/spice mix. yum.
― Miss Misery xox (MissMiseryTX), Friday, 16 June 2006 11:54 (seventeen years ago) link
I'm sure Popeye's is better in S. LA than elsewhere, but regardless here in Austin at least it's still preferable to KFC.
Course, with all the Katrina Fugees around, there are better options all over the place anyhoo.
― 100% CHAMPS with a Yes! Attitude. (Austin, Still), Friday, 16 June 2006 18:37 (seventeen years ago) link
fourteen years pass...