On Apr 6, 11:42*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > > Mom started her fried chicken in a dry cast iron pan.
>
> > Did she flour it first? *Either deep or shallow fried, I'd expect
> > the chicken to be floured. *
>
> Nope! She spiced it. *Generally with salt, pepper, granulated garlic,
> onion powder and whatever herbage she was in the mood for, most commonly
> rosemary.
>
> Try it, just once, in cast iron. A LOT of fat cooks out of that skin to
> "oil" the pan. *And it leaves the *most delightful fond.:-)
>
> Mom NEVER floured her fried chicken and neither do I.

I don't make fried chicken anymore. If I want it, I go to Mary's
Fabulous Fried chicken, which is operated by a nice
Korean couple.

What's fried chicken without breading? I can do that on the
grill.

I rarely eat gravy; usually when I roast a bird I put
a little gravy on the breast meat, and eat the starch plain.
Or often I eat the carrots in the bottom of the roasting pan
in lieu of starch.

Different strokes, I suppose.

Cindy Hamilton