In article <G26Jg.8398$Xl5.102@trnddc06>,
"wff_ng_7" > wrote:

> "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?

Pioneer Chicken used to offer a pint container of livers and gizzards.
Yum.

Isaac