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Posted by Tim Vidra / Sunday, August 22, 2010

Sunday Supper "Fried Chicken"
Recipe Tip: When you take the chicken parts out of the oil, put them on a cooling rack for a couple of minutes, then transfer to a warm oven while the rest of the chicken cooks.
Everything "Mise en Place" for this recipe!
Everything "Mise en Place" for this recipe!
E.A.T. local E.A.T. well
Labels:
Advice,
Chicken,
Food Prep,
Fried chicken,
Frying,
Meat,
Poultry,
Recipes,
Sunday Supper
Advice Chicken Food Prep Fried chicken Frying Meat Poultry Recipes Sunday Supper
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Hey man my bride still fry's chicken 4-5 times a year. It is the choice of myself and shaggy for our b-days.
ReplyDeleteHope yours came out as ood as hers.
K
Photos are great. I want to print them out and eat them. It's still grilling season so I'm gonna file this away for late fall.
ReplyDeleteK - Where you live are you sure it was chicken and not an armadillo?
Glad to hear you both have homemade fried chicken happening in your life! It's just one of those timeless meals!
ReplyDeleteE.A.T. local E.A.T. well