Fried Chicken

Categories: Food | Meat | Fast Food | Dining Out
    • Origins: Africa and Scotland
    • Calories: Thigh = 360
    • Calories: Breast = 370
    • Calories: Leg = 140
    • Related to the Scottish method called "fricasse"
    • Can be boneless, skinless or neither
    • Choose an oil with a high smoke point, such as peanut oil
    • Temperature is important when frying to seal in juices
    • Some recipes call for marinating the chicken in buttermilk overnight
    • When pan frying, a cast iron skillet is recommended
    • Cook dark and white meat pieces separately

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