Originally posted by kill the body
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What makes for great Fried Chicken?
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Originally posted by -MAKAVELLI- View Posti'm sure your homeys have introduced you to kalimansi...you marinate the chicken in that wit some soy sauce before you batter it...bomb ass chicken
Man, I get those from my ex mother in law. She got a plant in her backyard.
I put that stuff on chicken, beef, and those noodles dishes.
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Originally posted by SkillspayBills View PostAsk Bringer. He knows how to make some damn fried chicken.
Alright TS, listen up. What you want to do first is wash your chicken properly to rid it of any bacteria. Next up, you want to put that **** in a bowl and sprinkle it with black pepper, paprika, dried herbs, some parsley, a teaspoon of salt, and cayenne pepper powder. The cayenne pepper powder is optional, but I like my food to have kick to it, so I use it in pretty much everything.
Then you toss that **** and mix it all together. Then you put that joint in the fridge for at least a few hours to marinate, take it out, coat it up in your choice of batter (some like eggs and flour, others like buttermilk and breadcrumbs, your call), drop them ****s in the fryer, and send me a PM thanking me for my awesomeness.Last edited by ßringer; 07-18-2012, 11:54 PM.
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Originally posted by The_Bringer View PostBet your ass I do, skills.
Alright TS, listen up. What you want to do first is wash your chicken properly to rid it of any bacteria. Next up, you want to put that **** in a bowl and sprinkle it with black pepper, paprika, dried herbs, some parsley, a teaspoon of salt, and cayenne pepper powder. The cayenne pepper powder is optional, but I like my food to have kick to it, so I use it in pretty much everything.
Then you toss that **** and mix it all together. Then you put that joint in the fridge for at least a few hours to marinate, take it out, coat it up in your choice of batter (some like eggs and flour, others like buttermilk and breadcrumbs, your call), drop them ****s in the fryer, and send me a PM thanking me for my awesomeness.
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