On 12/6/2013 8:34 PM, sf wrote:
> On Fri, 06 Dec 2013 16:49:53 -0500, jmcquown >
> wrote:
>
>> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
>> his mother or grandmother didn't really know how to make good fried
>> chicken. <shrug> Just because you're from or live in a certain area
>> southern doesn't mean you're born knowing how to cook something. Or
>> that you'll ever master it.
>
> Non-greasy has to do with not crowding the pan and keeping the
> temperature at whatever degrees it's supposed to be at. I haven't
> seen this in quite a while, probably because I don't order much fried
> food anymore - but I've seen fried food served on a linen napkin and
> the napkin had absolutely NO grease spots on it. Amazing.
>
Absolutely don't crowd the pan. I know enough about frying anything to
know that. Definitely keep the temperature right. There's got to be
a knack to cooking big cast iron skillets of fried chicken. Getting it
nicely browned and crisp outside and cooked perfectly inside. It's not
a skill I'm likely to master.

Keep in mind, I'm talking about what this man told me about fried
chicken he had visiting Amish country. I don't know if they use deep
fry thermometers or have electric fryers in their restaurants.

Jill