Budd Tugley wrote:
> >Nonsense... the liquid can be oil... didn't ever hear of fried chicken?
> Fried
> chicken seems a bit above the OP's skill level, I think.

heh heh heh

hold my beer watch this:

where I lived before this place, I had a huge kitchen

I get the chicken parts cold soaking in buttermilk or just milk

i dip the chicken parts in egg
then coat them with seasoned flour

flour, salt, pepper, paprika, poultry season, a hint of all spice or
cinnamon
maybe a tad more salt, we want to taste the chicken...a little italian
seasoning
a poof of lemon pepper...(or not)...just depends on how it smells

I fry them in med-high heat...till the crust is light brown. I take
them out then and set them aside and brown all the chicken...

then, I repeat...I dip them in egg...coat them again, fry them again...

BUT then I put them on a wire rack inside a pan, and bake everything
for about an hour
around 425 or untill the crust starts to get too dark.

This is not greasy, baking drains the grease out into the pan while
baking

the crust is lite and very...tasty...the meat is done and moist.

I know a killer chocolate cake recipe to go with this chicken