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Article: A lesson in preparing chicken will take the fear out of frying
- Article from:
- Chicago Sun-Times
- Article date:
- August 11, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Fried chicken was special for my family because we didn't get it
too often. When Mother said, "We're going to fry chicken tonight.
Go get us two chickens off the yard," it was important that the
chickens be young and tender. If you batter chicken that has a lot
of fat underneath the skin, it won't taste good - it's going to taste
oily and greasy and heavy.
Today I'll show you how to make your fried chicken as good to
eat as Mother's was.
The most important thing about fried chicken is the surface. You
want it to be flaky and light, and have good flavor. All this is
relatively simple.
First, season the chicken. Everybody probably has a favorite
seasoning for fried chicken. If you ...