On 4/27/2013 3:11 PM, sf wrote:
> On Sat, 27 Apr 2013 12:31:55 -1000, dsi1
> > wrote:
>
>> I rinse my chicken. I'd do that even if I didn't care about it being a
>> filthy piece of meat. It's my secret way to get flour to stick. :-)
>
> There you go - that's our fundamental difference! Flour almost never
> meets chicken in my house and when it does, it's in a slurry to make
> gravy.
>

I'm on a Southern fried chicken kick. I love the stuff! I just use salt,
pepper, and maybe some paprika mixed into some flour. Water is used to
make the flour stick. Then I make pan gravy. The leftover dredging flour
is used to make a roux. It's good. The simple preparation is like a
connection with American cooks from hundreds of years ago. It's classic!