Wednesday, July 28, 2010

Fried Chicken - an update



I made the fried chicken again. In fact, this time, I made tons and left it in the fridge for my husband, who was out of town/getting back in town as I left town. I figured there'd be some leftover, though; there wasn't.

I didn't bother with the panko, but went ahead and did a simple Southern-style: flour with spices and herbs, shallow-fry in a pan on the stove. And my goodness - it's good! Not much else to say about it, other than, damn, it's good! And I'd really like some more. I just felt like putting up the photos since I managed to take some (probably only because I made so much).

3 comments:

  1. Would you pass that plate on over here to Belgium?

    I can practically smell the black pepper-y goodness.

    ReplyDelete
  2. I gave in and made a batch--what kind of spices did you use? I found:
    http://southernfood.about.com/od/friedchicken/r/bl90821c.htm
    and just used flour and freshly ground pepper, but it doesn't look nearly as good as yours does, and I'd wager it doesn't taste as good either.

    ReplyDelete
  3. You know, I really should write down what I'm doing more often. I can't be sure what I used, but while I know the flour had a bit of kosher salt and freshly ground pepper in it, it also had powdered garlic, oregano, a bit of paprika and possibly, although not definitely, a pinch or two of ground ginger.

    I haven't ordered any more of these chickeny legs, but my goodness, I wish I had. Soon!

    ReplyDelete