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).
Would you pass that plate on over here to Belgium?
ReplyDeleteI can practically smell the black pepper-y goodness.
I gave in and made a batch--what kind of spices did you use? I found:
ReplyDeletehttp://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.
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.
ReplyDeleteI haven't ordered any more of these chickeny legs, but my goodness, I wish I had. Soon!