Never heard of a fried chicken mix. I will say one thing. If you want to have perfect, tender fried chicken. Marinade it in plain buttermilk for an hour or two. Take it out, pat it dry, season it, batter it and fry it off.
If you can wait 24 hours it gets marvelous.
I don't care for leaving chicken in that long. It can end up on the wrong side of tender.Mike Blue wrote: ↑Mon Apr 06, 2020 11:11 amIf you can wait 24 hours it gets marvelous.
I had to resupply and first thing in the door was a cooler of beef brisket. I have one of them in the crockpot with a balsalmic glaze. Just before dinner I'll slice up some cabbage and steam it with some Guinness in the oven. Tomorrow is going to be pastrami (sort of) sandwiches.
They are similar, but not the same. Get one. I don’t use anything else, well almost never. It has replaced pots, pans, oven, stove, etc. my wife says if it were a woman I’d marry it. I got the Phillips brand, the original...basket type. Now there are oven types.Sumdumguy wrote: ↑Mon Apr 06, 2020 10:06 amNever heard of a fried chicken mix. I will say one thing. If you want to have perfect, tender fried chicken. Marinade it in plain buttermilk for an hour or two. Take it out, pat it dry, season it, batter it and fry it off.
It is amazing how big of a difference that one step will make.
I worked for quite a many years cooking banquet events for casinos. Learned a lot of tricks from some skilled professionals. I have a lot of time to sit here and see how my skills have held up, now that I'm an old(young) retiree.
I've been pleasantly surprised with myself.
On a seperate note, is there any difference between an "air fryer" and a convection oven? I've seen them all over the place and when I looked to see what exactly they were, I couldn't tell a difference between them and a convection oven. Sounded like they operate exactly the same way.
Is it just new marketing for old tech? I already have a convection oven.
We've found about 80 in the last couple days. But the weather is about to turn really cold again, so that may be it. Fingers crossed for a second wave when it warms up again!
sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
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