"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Wed 30 Aug 2006 04:11:38a, kilikini meant to say...
>
> >
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> > 28.19...
> >> Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...
> >>
> >> > Lobster Man wrote:
> >> >
> >>
> >> Throughout most of the south creamed gravy is commonly served with
> >> fried chicken. Maryland Fried Chicken is often served with the gravy
> >> poured over the fried chicken. Not a pleasant prospect in my book. :-)
> >>
> >
> > Nor in mine! Pour gravy over the chicken? Sacriledge.
>
> I totally agree. I have a "thing" about not putting gravies or sauces on
> meats that have been fried with a crisp coating. For me, that means fried
> chicken and chicken fried steak. I don't mind having gravy on the side,
> but *never* poured over it. I have an aunt who always poured gravy over
> the entire platter of chicken fried steak that she had just fried to a
> crisp perfection. I wouldn't eat it. I always asked her to save me a
> couple of pieces before she drowned them in gravy. I ordered Maryland
> Fried Chicken once in a restaurant only to find it covered in gravy.
> Bleh!
>

Isn't the whole point of fried chicken is for it to be crispy? Why slather
it and sog it up in a sauce? That just seems disgusting to me. Soggy
crust? If I wanted flimsy skin, I'd just boil the chicken. <shudder>

kili