September 4th, 2008, 05:19 PM #11
GREAT work!!! LUUUUVED Pioneer as a kid. Didn't even know it was still around.
September 4th, 2008, 09:54 PM #12
I hear that Knotts has a great fried chicken place...
September 5th, 2008, 12:36 AM #13
September 5th, 2008, 01:37 PM #14
This is ****ing awesome Rev...very cool analysis!
Too bad I'm in Santa Barbara or I'd give Louisiana Fried a go.
will give you Karma, but...have to wait to reload.
A little bird just tought me a lesson in Karma I wont soon forget.
Last edited by CarriedBySix; September 5th, 2008 at 02:07 PM.
September 9th, 2008, 07:48 PM #15
I make a pretty good fried chicken. My trick is frying it until it is golden brown on both sides, and then baking it for another 25-30 mins at 350. It seals in the juices.
My "secret" ingredient is nutmeg.
September 9th, 2008, 09:29 PM #16
September 9th, 2008, 11:48 PM #17
Louisiana Fried Chicken is the closest, bets and cheapest fast food place near my work...
The spicy mac n' cheese... oh mans!
September 10th, 2008, 09:22 AM #18
If you insist!
Originally Posted by Mr. Irreverent
I use 4-6 skinless chicken breasts instead of bone-in chicken, but you can use leg quarters with skin or whatever cut of chicken you prefer. It all comes out the same.
Preheat your oven to 350.
1. Crack a couple of eggs into a bowl and beat them mercilessly.
2. In a gallon ziploc bag, add the following:
1/2 cup progresso breadcrumbs
1/2 cup flour (white or wheat, doesn't matter)
1 tbsp. paprika
1 tbsp. garlic powder
2 tsp. salt
1 tsp cayenne pepper
1 tsp nutmeg
1 tsp tarragon
1/2 tsp black pepper
1/2 tsp sage
3. Get your oil hot. I use good old-fashioned artery-clogging vegetable oil. I use a deep 12" non-stick frying pan. There is no need to use a pot, because you don't have to submerge the chicken entirely.
4. Dip your chicken in the egg, and then shake it up in the seasoning bag.
5. Fry until golden brown on both sides. When you start to see juice appear, that's when you know to flip it.
6. Put the chicken in a large baking dish (try to lay it all out flat, but if it overlaps, that's okay.) Bake uncovered for 25-30 minutes.
Last edited by Sticky; September 10th, 2008 at 09:31 AM.
September 10th, 2008, 07:55 PM #19
That sounds Sticky-lickin' good!!!!
September 10th, 2008, 08:17 PM #20
Mrs Knott's is freaking awesome!
Originally Posted by FlyinKIng