denali4eva wrote:Wait Abe! Fried chicken is supposed to be consumed only by black folks...
Maybe that's why Abe thinks it's a forgotten dish. The cuck-dominant Twin Cities area do not want to offend blacks by culturally appropriating black traditional cuisine into their daily lives, so they've abandoned fried chicken and grape soda.
I've posted my favorite fried chicken place before. It's also #3 on my list of burger joints in the Twin Cities.
Looks overcooked and dried out...
Lol at trying to cook southern food up north
elartman1973 wrote:
Had a half chicken yesterday ...from chili king so it was chopped up in like 10 peice with mono and lime juice over it...then I added two fried eggs to white rice as my side
That's a lot of food for one man.
No...a small half chicken with a regular rice portion and two eggs...was all I had all day
"Educated people make the world a better place, they mercilessly attack misery and cruelty, and eventually they win."
--Henry Rollins
Chicken tenders is ssoooo much better. Same concept basically but without most of the fat greese and bone.
Friend chicken is dope too. I prefer recipes and cooking methods that leave the chicken dry on the outside and juicy af on the inside. Using cheap chicken also will yield subpar results IMO spending a little more to find better chicken would probably go a long way if you want to have some great fried chicken. Thats why restaurants with higher quality that serve popular friend chicken use top tier meats which make a difference.
UNC MJ FAN. wrote:Chicken tenders is ssoooo much better. Same concept basically but without most of the fat greese and bone.
Friend chicken is dope too. I prefer recipes and cooking methods that leave the chicken dry on the outside and juicy af on the inside. Using cheap chicken also will yield subpar results IMO spending a little more to find better chicken would probably go a long way if you want to have some great fried chicken. Thats why restaurants with higher quality that serve popular friend chicken use top tier meats which make a difference.
UNC MJ FAN. wrote:Chicken tenders is ssoooo much better. Same concept basically but without most of the fat greese and bone.
Friend chicken is dope too. I prefer recipes and cooking methods that leave the chicken dry on the outside and juicy af on the inside. Using cheap chicken also will yield subpar results IMO spending a little more to find better chicken would probably go a long way if you want to have some great fried chicken. Thats why restaurants with higher quality that serve popular friend chicken use top tier meats which make a difference.
Had a half chicken yesterday ...from chili king so it was chopped up in like 10 peice with mono and lime juice over it...then I added two fried eggs to white rice as my side
Did anyone see the video of the black dude who was trying to prove he knew how to wash and cook fried chicken!? This dumb ass washed his meat with dish soap!hahaha
UNC MJ FAN. wrote:Chicken tenders is ssoooo much better. Same concept basically but without most of the fat greese and bone.
Friend chicken is dope too. I prefer recipes and cooking methods that leave the chicken dry on the outside and juicy af on the inside. Using cheap chicken also will yield subpar results IMO spending a little more to find better chicken would probably go a long way if you want to have some great fried chicken. Thats why restaurants with higher quality that serve popular friend chicken use top tier meats which make a difference.
Boneless wings are tenders and for children and definitely not better
UNC MJ FAN. wrote:Chicken tenders is ssoooo much better. Same concept basically but without most of the fat greese and bone.
Friend chicken is dope too. I prefer recipes and cooking methods that leave the chicken dry on the outside and juicy af on the inside. Using cheap chicken also will yield subpar results IMO spending a little more to find better chicken would probably go a long way if you want to have some great fried chicken. Thats why restaurants with higher quality that serve popular friend chicken use top tier meats which make a difference.
Boneless wings are tenders and for children and definitely not better
When did I say anything about wings you delirious fat fuck.
If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
americaninfidel wrote:If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
americaninfidel wrote:If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
Damn, I miss that lady.
Cast Iron is the only way to go when cooking it. That "seasoned" skillet with the seasoned oil is money for that fried chicken.
"The idea is not to block every shot. The idea is to make your opponent believe you might block every shot."
Bill Russell
"I'm just 'bout that action, boss"
L.O.B. = Love our Brothers.
americaninfidel wrote:If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
americaninfidel wrote:If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
Damn, I miss that lady.
Cast Iron is the only way to go when cooking it. That "seasoned" skillet with the seasoned oil is money for that fried chicken.
Concur.
Grandma food is always the best.
"Educated people make the world a better place, they mercilessly attack misery and cruelty, and eventually they win."
--Henry Rollins
