The Other Guy wrote:
>Cindy Hamilton wrote:
>>sf wrote:
>>
>>> There-in lies the problem. I like a nicely fried chicken on rare
>>> occasion, but I don't like to fry - so it's a restaurant item that
>>> (quite frankly) is often not made very well there either.
>>
>>You might google for Korean fried chicken near me
>>and then look at reviews. Of course, you won't get American sides,
>>and it might be difficult to find plain fried chicken, but
>>it costs nothing to investigate.
>
>I LOVE good fried chicken, but I DON'T fry mine any more,
>I bake it. And it's just fine that way, and much easier
>to make AND to clean up afterwards.

I never liked what's called southern fried chicken, I think all that
breading ruins chicken, it prevents the skin from crisping, in fact
under the breading the skin is pretty much raw, yik. I tried KFC
once, DisGusting! I buy whole roasters, cut them into eigths, season
and oven bake on a rack in a pan. I also remove the backs (don't need
any bitter spinal fluid) and pull out the rib bones (makes for easier
eating). Or I grill/rotisserie chicken outdoors.