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Posted: Apr 2, 2014 2:20 pm
 
How do you prepair fried chicken?
Posted: Apr 3, 2014 10:55 am
 
Put flour, salt and pepper in a brown paper bag. Insert chicken and shake. Put chicken in 375 degree oil and fry. It really is that simple.
Posted: Apr 3, 2014 6:11 pm
 
Call Gus's. Or the chicken at Kroger isn't bad in a pinch.
Posted: Apr 4, 2014 5:47 pm
 
find two chickens and introduce them to each other before cooking.
Posted: Apr 24, 2014 2:08 pm
 
An OVERNIGHT RUB gets the flavor all the way to the bone. I use this recipe:

http://www.bonappetit.com/recipe/skillet-fried-chicken


Here's the Gus' recipe (I might have to try this one next time):

http://www.saveur.com/article/Recipes/Guss-Fried-Chicken
Posted: Apr 26, 2014 4:39 pm
 
I call BS on that gus's recipe. They use a wet batter. See http://www.hollyeats.com/GussFriedChicken.htm

also http://thefriedchickenblog.blogspot.com/2013/07/guss-fried-chicken-upd ate-july-16-2013.html but I don't trust this one either, I think they use egg.
Posted: May 3, 2014 4:40 pm
 
interesting. i wanna do that, too.
Posted: May 24, 2014 1:01 pm
 
If you're in Nashville, Hot Chicken is freakin HOT.

http://en.wikipedia.org/wiki/Hot_chicken
Posted: May 29, 2014 12:57 pm
 
STOP IT
Posted: Jun 13, 2014 4:08 pm
 
Me & Hoppe had Gus' today. Still excellent, super-busy down there on a Friday afternoon. Definitely not the mind-bending experience of going out to Mason, TN to bake in 110 degrees nursing quarts of beer, but excellent chicken, still.
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