"Default User" > wrote:
> I've made it a few times, but not for a long time. I don't eat it much
> at all anymore and, frankly, Popeye's makes better fried chicken than I
> ever did. On the rare occasions I have it, I stop in there.

There just aren't any good fried chicken places that close to my house. I
admit, some of them do a very good job, but I think I've perfected my
technique to the point mine comes out better. It took a long time to get
there though. And no doubt about it, it is one of the messier types of
cooking one can do.

There are certain advantages to doing it oneself... I get to keep the rest
of the carcass and giblets for stock. The liver I saute as a snack after I
cut up the chicken and put the pieces in buttermilk. Years ago... like over
25 years ago, I remember some of the fried chicken places had chicken livers
on the menu. I think it was Church's, but maybe Popeye's did too. I looked
online at both place's menus, and neither lists chicken livers now. Another
good food that bit the dust?

--
( #wff_ng_7# at #verizon# period #net# )