On 4/20/2010 9:45 AM, Christine Dabney wrote:
> On Tue, 20 Apr 2010 09:19:16 -1000, > wrote:
>
>> I think you're on the right track. Your observation about salt mirrors
>> mine. I'll add paprika sometimes too - mostly for color. If I can
>> remember, sometimes dehydrated garlic powder and MSG most of the time.
>> OTOH, just salt and pepper is tasty too. I can't imagine cooking chicken
>> with a small amount of oil. If you're able to do this, I'd be interested
>> in how that's done.
>
> Oh, it is very common in the South and other places to shallow fry/pan
> fry chicken. Probably more common than deep frying... It doesn't
> take that much, really.
>
> Christine

It's likely that my idea of a thin film of oil* differs vastly from
yours but I'm guessing that your down-South oil thickness is pretty near
the same as my waaay-down-South oil thickness. I just pour in the oil
until it looks about right and I'll bet that you do too.

I don't make fried chicken much but when prepared correctly, this simple
dish is a great earthly pleasure. :-)


*A thin film for me would be the amount suitable for frying pancakes!