Wikipedia said "moister"?! hahahaI'm hungry now.ps- watched Rachel Ray or whatever this morning with my grandma. I bet you could take her down. Just sayin'.
Some tips from a southerner - add paprika to the batter and flour, not just the brine, and use onions to flavor the oil. You don't need the thermometer - put in onion slices and when they get black, it's good go to. Just leave the onion in the oil the whole time and throw it out when you're done. Also, if you're having trouble getting it cooked all the way (probably since it was cold out of the fridge), just keep the oven at about 225-250 and put the chicken directly in there as you fry it - that also works for keeping it warm if you're making a whole lot.Great video!Stevewww.iHateWheat.com
Thanks, Steve! That's great advice for anyone who wants to try this recipe out (and for me next time I fry chicken!). Yeah, I realized when I re-read the recipe (always read recipes thoroughly, people) that I should have cut the breast pieces in half. But, the oven trick does in fact work and did not affect the flavor whatsoever. This isn't shown on the video, but the breast meat on those pieces was AMAZING. I would fry chicken on a regular basis if it meant I could always get that flavor.
But as a PS to what I just said, I actually won't fry chicken on a regular basis because I don't think my stomach or my kitchen could handle it.
LISA IT WAS AMAZING. THANK YOU!!!(I did seem a little like a stoner.)I cannot wait for the next food adventure. I want to make a brine for everything now.--Nicole
that looked super delicious. and nice apron from mom!
Hey Lise-looked SOO good!! Mybe I can see u 2day after school b4 the play, so I can give you a little present! P.S. Do u want to come to the puppy thing? it's this saturday...HOPE U CAN COME! :D
You're such a delicious cook your food wants to cook YOU!
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