re: Today Is National Fried Chicken Day

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The mess between the batter and the oil is a huge pain,

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I cut up and cooked a whole bird last night and also fried some okra fresh out my garden to go with it.

I've got it down to a science and don't have much flour waste and as for the oil, I'll let it cool, strain it to get the tiny bits of crust that fell off the chicken and use that with fresh flour to make a big pot or dark roux to save for when I make stews, gumbos and such. Not much waste really.

I keep the splatter down by using one of those fine mesh screens over the pot and it catches most of what splatters during the frying process.

Besides, I make killer fried chicken and would rather eat what I cook over fast food places any day.

But, to each their own and I can understand folks not wanting to cook, or knowing how to do it properly.