I do. It's always well seasoned. I get nice, crispy skin. Chicken stays nice, moist, and juicy. I think I rock out pretty hard with my chicken regardless of whether it's whole, or thighs, or drums.
But, this isn't me going all Barry Horowitz.
I fail at fried chicken. I've tried it numerous times, and it's never as good as I want it to be. If I served it to a southerner, I get laughed at, and possibly shot.
Yeah, chicken in the oven is healthier, and mine is damn good. But, sometimes I just was some decadent, deep fried, heart attack waiting to happen, goodness of fried fucking chicken.
So if any of you can learn me good, I'd appreciate it. I generally use grapeseed or peanut oil. I think I may just need to go with good old fashioned lard.
Also I so a clip on food network about some dude in Memphis(?) who uses a liquid batter for his fried chicken, and it looked baller. I think I'm trying that next time.
But, this isn't me going all Barry Horowitz.
I fail at fried chicken. I've tried it numerous times, and it's never as good as I want it to be. If I served it to a southerner, I get laughed at, and possibly shot.
Yeah, chicken in the oven is healthier, and mine is damn good. But, sometimes I just was some decadent, deep fried, heart attack waiting to happen, goodness of fried fucking chicken.
So if any of you can learn me good, I'd appreciate it. I generally use grapeseed or peanut oil. I think I may just need to go with good old fashioned lard.
Also I so a clip on food network about some dude in Memphis(?) who uses a liquid batter for his fried chicken, and it looked baller. I think I'm trying that next time.