Michael "Dog3" Lonergan wrote:

> I will follow this recipe exactly as written...
> maybe. I might use buttermilk instead of whole milk. I've used this recipe
> before but I crowded the skillet with too many pieces of chicken. I should
> fry the chicken in smaller batches.
>

A soak in buttermilk overnight will improve the flavor of the chicken
considerably. We also use a seasoning blend of salt, paprika, garlic and
onion powder on the meat before dredging. You can add cayenne or chili
powder to that.

It's tough to do, but the chicken has got to cool a while before you eat
it, too damn hot right out of the pan.

Mmmn, I think I'll get a fryer while I'm out shopping today, fried
chicken sounds good.



Dawn

: > I will follow this recipe exactly as written...
: > maybe. I might use buttermilk instead of whole milk. I've used this recipe
: > before but I crowded the skillet with too many pieces of chicken. I should
: > fry the chicken in smaller batches.
: >

: A soak in buttermilk overnight will improve the flavor of the chicken
: considerably. We also use a seasoning blend of salt, paprika, garlic and
: onion powder on the meat before dredging. You can add cayenne or chili
: powder to that.

: It's tough to do, but the chicken has got to cool a while before you eat
: it, too damn hot right out of the pan.


Not tough at all! You should be making cream gravy while the chicken is
resting on a plate before you serve it. By the time the gravy is ready
the chicken is at proper eating temperature.