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I am a firm believer in soaking chicken in buttermilk, but a brine gives good results as well.


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Originally Posted by eh76
Originally Posted by RickyBobby
Originally Posted by byc
yeah Keith---you ain't nuttin' but an innanet expert!!!!!! smile




Glad to see I'm not the only one who feels this way.


You obviously don't know my friend byc.... wink

move along now nothing to see.... I noticed you skipped over my other post ...conveniently... I find it humorous when newbs make an ass out of themselves.

What is hilarious is you most likely have never actually met one person on this site or even talked to them on the phone. I won't go into detail about who I have met or hosted in my home and hunting camps...rest assured you won't be counted in that group based on your behavior.

I've never put anyone on ignore in the cooking forum...but you are going to be the first if you don't pull your head out of your ass. And as much as I think trh is a dork attention whore drama queen I don't even have him on ignore....think about it.



Honk on BoBo! grin


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Good skillet fried bird ain't the easiest thing to master.

The cut makes a big difference. Boneless skinless breast is easy. Bone and skin on quarters, not so much.

Every place out here(PNW) seems to use pressure cookers to fry their bird. Turns out pretty good.


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Originally Posted by RickyBobby
Originally Posted by eh76
Originally Posted by RickyBobby
Originally Posted by byc
yeah Keith---you ain't nuttin' but an innanet expert!!!!!! smile




Glad to see I'm not the only one who feels this way.


You obviously don't know my friend byc.... wink

move along now nothing to see.... I noticed you skipped over my other post ...conveniently... I find it humorous when newbs make an ass out of themselves.

What is hilarious is you most likely have never actually met one person on this site or even talked to them on the phone. I won't go into detail about who I have met or hosted in my home and hunting camps...rest assured you won't be counted in that group based on your behavior.

I've never put anyone on ignore in the cooking forum...but you are going to be the first if you don't pull your head out of your ass. And as much as I think trh is a dork attention whore drama queen I don't even have him on ignore....think about it.



Honk on BoBo! grin


you confirmed it..........

[Linked Image]

attention whore............

first one from the cooking forum on ignore....sad that


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Originally Posted by amax155
I am a firm believer in soaking chicken in buttermilk, but a brine gives good results as well.


I need to check out the buttermilk soak...Sam says that is good too...just never done it myself.


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Originally Posted by eh76


you confirmed it..........

[Linked Image]

attention whore............

first one from the cooking forum on ignore....sad that




cry


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Originally Posted by amax155
I am a firm believer in soaking chicken in buttermilk, but a brine gives good results as well.


I agree.

I also believe the most important ingredient to start with is a SMALL chicken! Not these near turkeys you can buy....smaller pieces fry much better than large pieces.


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I'm thinking that using a fresh farm raised chicken makes a big difference too. Store bought yard bird doesn't even compare. JMO


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Originally Posted by RickyBobby
*** You are ignoring this user ***
Toggle the display of this post


Good feature don't be surprised when others follow suit attention whore.


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Originally Posted by Steelhead
I have more appreciation for a person that can make great fried chicken than about anything else.

I've made my last fried chicken this evening, I damn well guarantee it.


Scott get an electric skillet. 1/4" of corn oil in it. Heat to 350 - 375. coat your chicken however you like it. Fry it for 35 to 45 minutes turning every 10 minutes longer if you like. You will be successful...



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Part of your problem guys is that you have never eaten a fresh chicken. Had a cousin tell me one time that your Mom made the best fried cheicken. I told him because it was 2 hours from walking in the yard to on the table. Those old frozen things we use now will never do.

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Originally Posted by mike_e_miller
Part of your problem guys is that you have never eaten a fresh chicken. Had a cousin tell me one time that your Mom made the best fried cheicken. I told him because it was 2 hours from walking in the yard to on the table. Those old frozen things we use now will never do.



.... exactly! wink


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Some things are easier said, than done. Much like the old "Putting the bell on the cat." Store bought birds are what we have. I've raised chickens, no desire to do it again for the near future.


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rookieboobyie most likely raises them in his house...


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As Stan says size do make a difference. I have searched all over and threatened to beat my grocer severally about the head and shoulders looking for three pound and under frying chickens. Not the 4 and a half roasting hens the packers pass off as fryers.

Can't be found for love nor money unless you raise them yourself. A 2 1/2 pound spring fryer is goooooood easy to cook and tender. Don't have to scorch the outside to get the inside cooked or soak it in hot grease too long.


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I have to go to a butcher shop to get small chickens. I would be lucky to find one less than 5lbs around here. We have 4 poultry producers within 30 miles of me and all that is on store shelves are mini turkeys.


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Originally Posted by eh76
rookieboobyie most likely raises them in his house...

Don't know how I missed this flame war...and another chance to get 'food prep' banned is squandered... frown


[Linked Image from i.imgur.com]



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Originally Posted by wabigoon
Not claiming to be a good cook, I parboil first.
That might be breaking some rules, but it works.

Not even I would do something as foolish as that... crazy

Last edited by sse; 08/26/13.

[Linked Image from i.imgur.com]



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Boiling is just for beets?
We may get adjoining cells in the forum jail.


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All this fried chicken, and gravy calls for some good dessert.
Perhaps mine will have a file baked in. [Linked Image]


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