Fried Chicken

i have, but very, very rarely. i can walk to Popeye's.

I did for Super Bowl. Used Tyler Florence recipe, turned out really well. Brined the chicken first in salt water, thyme and garlic. Really made a difference.

want to post that recipe?

nice! thanks.

last 2 times i went to jacques-imo's they didn't do the parsley/garlic garnish. what's up with that?

I do. I fry only the boneless chicken tenders. I use Oak Grove spicy chicken fry. I first dust in dry flour then dip into a mixture of 1 egg,1cup of water and mix in a half a bag of the Oak Grove fry mix. I then remove from the liquid mixture and put into a container full of dry Oak Grove fry and shake to batter real well. Fry at 350 for 8 minutes. Has a real thick crunchy crust. For ten to twelve dollars I can feed a family of four. Delicious.

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Didn't they also used to put a hamburger sliced dill pickle on each piece, as well?

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yeah, they still did that....which i don't care for. I like pickles, but why make the crust soggy with a pickle? put them on the side.

I do it with thighs. They usually only have one bone in them that is very easy to remove. But yes fried chicken resturants are much easier.

when i fried it at home, my crust was always hard but not crunchy. Finally figured out that if you aerate the flour you get better crunch

yall go naked or with skin