Bang This!

I swear, it’s the little things in life that make the sun shine! Here I am in the heart of my Husband’s working assiduously on producing his cookbook, and I am fixated on making fried chicken. Yes, I have tried before, but with no success in achieving anything close to finger licking good. Well this weekend, I did it !!!!! I combined a few recipes and lo, my family and il Padrone were eating chicken that was, finger licking good. In case there is anyone out there who is in search of making really good fried chicken, I thought I would share some key points that made this one a successful endeavor, as opposed to the failed attempts.
Some tips from me to you. A cast iron skillet makes a big difference, it maintains the heat more evenly than a regular frying pan and the chicken is not as greasy as it gets when using a deep fryer. The next thing I discovered is that by placing the chicken on a rack for a couple of minutes before placing it in the oil allows the flour mixture to set, thereby producing a nice crunchy skin. I followed the advice in one of the recipe’s I used, and left the chicken pieces untouched in the oil for the first 3 minutes. Much to my surprise my missing ingredient to date was the Baking Powder, which seems to make the skin crunchy, go figure! Finally, never give up, everything happens in it’s time!
To avoid any confusion, If you have read Richard’s most elegant prose you might be wondering, “Why is this woman talking about fried chicken?” That’s simple. While my husband is pondering the universe, wormholes and other wonders out there, someone has to figure out what to have for dinner.

This Post Has 47 Comments

  1. Thalia says:

    I do agree with all the concepts you have introduced for your post.
    They’re really convincing and can definitely work. Nonetheless, the posts are very brief for newbies.

    May you please lengthen them a little from next time? Thanks for the

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