On Sunday, June 22, 2014 6:42:20 PM UTC-4, ImStillMags wrote:
> I decided to try this out. I'm always up for an experiment. I've seen the recipe from Buttoni's blog before and I was intrigued. Instead of using a whole cut up chicken I used up some frozen boneless-skinless breasts I had in the freezer. Cut them into strips and fried them using this recipe and methodology.
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> Yes, this recipe uses crushed up pork rinds, I had my doubts.
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> I used Tony Chacherie's in place of her suggested seasoning blend.
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> I can report that it was amazingly like real Southern Fried Chicken.
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> I used a mixture of olive oil, coconut oil and some bacon fat to fry them in.
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> I'm going to be doing this again.
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> It's a keeper.
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> http://buttoni.wordpress.com/2013/09...fried-chicken/

Wowzer McTowser, thanks so much. You and the recipe took the words right out of my mouth about my mother's family's old southern recipes from Jackson, Tennessee way back when. Now, the creamed gravy for the chicken?? How is that done? A roux with the remaining chicken oil and cream to pour over the chicken? My Aunt Patty used to cook chicken like that, I think. My mother's family moved to Chicago in 1914, and Aunt Patty still had a southern accent, creamed gravy.... she used to say... how can I imitate her accent "crrrr-eaaamed graaaveeeyyy...."