Lots of Crunching – on and off the field
I just wasn't in the mood for wings, subs, or pizza this year. The competing teams really don't matter much to me, and even the commercials don't seem as appealing as in years past... But some element of tradition HAS to be maintained, and I will NOT miss this All-American event. So I decided on fried chicken. Now, truth be told, I haven't made my own in many years – there's a franchise just a bit down the road, and another place nearby that even delivers... but what the heck, I've got time before the big game. Whoa – WAY too many choices! Let's narrow this list down. My southern Grandmother ALWAYS used a buttermilk soak, so that is mandatory. I like extra crispy, and definitely spicy. That's a little better. Ok, this seems to fit the bill - fairly classic technique without any odd ingredients. A dipping sauce, too? BONUS!
Popeye
Not too shabby! Double-dipping with the spiced eggs and flour gave a really nice crust, don't you think? Again, using Grandmother's technique and one I've seen on a lot of blogs, I let the coated pieces sit on a wire rack for at least 10 minutes before I fried them – helps the whole thing 'set'. Watch your oil's temperature and your timing, and it's easy [keep the oil between 325 and 350F, white meat 12-15 minutes, dark meat 15-18, and I got better results by flipping often]. The meat is moist and very flavorful. The sauce, dubbed 'Delta Sauce' (by some franchise named after a cartoon character who likes spinach?) is pretty much a classic Cajun Remoulade, which I've always enjoyed with seafood. I would never have thought of serving it with chicken - it works! Yeah, this is a 'copycat' recipe, but as I've never eaten at this particular chain, I can't vouch for its success in that area. What I CAN assure you is this is some mighty fine eating wink.

Posted by Linda :
Sunday 03 February 2013 - 02:34:08
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