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Fried chicken

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Thread replies: 14
Thread images: 3

File: 20151122_121120.jpg (1MB, 2560x1536px) Image search: [iqdb] [SauceNao] [Google]
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Winner winner chicken dinner
Pan fried in my heavy skillet
With fresh whipped taters and homemade slaw.
>>
Zero points for visual appeal. How does it all taste? What's your batter recipe?
>>
File: kVXtSmeOZoRIQ.gif (334KB, 480x347px) Image search: [iqdb] [SauceNao] [Google]
kVXtSmeOZoRIQ.gif
334KB, 480x347px
Awesome taste I have secret blend of herbs and spices that I won't reveal.
>>
>>7099159
>Zero points for visual appeal.
just like ur mom!
>>
>>7099203
Probably tastes the same, too. Oily.
>>
Anyway I got it @ KFC
>>
>>7099150
you lazy lying nigger i know kfc when i see it
>>
Baaa haaa u didn't know
>>
homemade fried chicken best

>let chicken marinade in a buttermilk brine overnight
>get rid of excess buttermilk before coating in flour
>flour
>mix flour with cayenne, garlic powder, paprika, and salt and pepper
>dredge chicken in flour
>eggwash
>flour again
>fry

crispy and delicious errytime
>>
>>7099285
what type of oil do you use? or do you use lard
>>
>>7099285
But anon,

Paprika and garlic powder would burn before the chicken being done.
And yo'de have tons of spices mixed in the flour which might not make it onto the chicken.

So try the following:
After draining the excess brine, cout the chicken lightly in your spice mix and only then dip it into the eggwash and flour.
>>
>>7099575
that's just gay and if yo spices is burnin before the chicken is done, your heat is too fucking high

>>7099285
>not adding hotsauce of choice to the brine
pleb
>>
That looks like shit, Gaybert.
>>
>>7099602
This

Best Brine is Water, Salt, Sugar and Hot Sauce (Louisiana works best cause of the thinness)
Thread posts: 14
Thread images: 3


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