fried chicken dang sure ain't hard.
That's cuz your an expert!
.... an internet expert that is.
He's a
little better than that. I've shared camp with Keith and looking forward to again next month.
Chicken always benefits from brining. Whether it's fried, grilled or baked. It makes a huge difference! I don't fry chicken often any more, but when I do I use an electric skillet with peanut oil. Do multiple batches so you don't crowd it. All I add to the flower is salt, pepper and tarragon. Now I want some.
Bob
