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Post by porgyman on Apr 19, 2017 18:10:51 GMT -5
Ah, Florida Man never disappoints! At least the brother had good taste. A Florida man decided to try a chicken and vodka dinner. The only problem was that the food and alcohol weren’t his. According to the Gainesville Sun, Ronald Gregory Wesly, 34, of Archer, allegedly broke into a woman’s home after she had gone to work on Thursday. The woman returned to her home to find him frying chicken that had been in her refrigerator and drinking her vodka. Wesly, who had two prior theft convictions, was arrested, charged with burglary and taken to the Alachua County Jail. Read more at the Gainesville Sun. www.palmbeachpost.com/news/crime--law/woman-returns-home-finds-florida-man-frying-her-chicken/2kYK9WzCySimweZ81ncoON/
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Post by JStokes on Apr 19, 2017 18:30:47 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk?
It's the last bastion of cooking I need to conquer.
I need to know his recipe.
I hope the bitch had Belvedere for the gentleman.
_
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Post by jay57 on Apr 19, 2017 19:49:58 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ And what is this "twice fried" bullshit I keep hearing about? When did that become a thing?
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Post by JStokes on Apr 19, 2017 19:52:14 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ And what is this "twice fried" bullshit I keep hearing about? When did that become a thing? It's always been a thing with French fries but lately it's a chicken thing too. _
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Post by porgyman on Apr 19, 2017 19:55:55 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome.
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Post by jay57 on Apr 19, 2017 20:00:52 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Do you cover while cooking, or no?
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Post by JStokes on Apr 19, 2017 20:02:54 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. In a deep fryer or a skillet? What temp on the oil? _
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Post by JStokes on Apr 19, 2017 20:03:32 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Do you cover while cooking, or no? I wouldn't think so. _
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Post by porgyman on Apr 19, 2017 20:07:37 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. In a deep fryer or a skillet? What temp on the oil? _ The only proper way to do this is in a cast iron skillet. 350 degrees on the oil. But be careful if you stray away from veggie oil as the burn temp differs.
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Post by porgyman on Apr 19, 2017 20:09:32 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Do you cover while cooking, or no? No sir. I'm buck naked!!!! Seriously, no cover. The cast iron makes a huge difference.
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Post by JStokes on Apr 20, 2017 10:33:24 GMT -5
In a deep fryer or a skillet? What temp on the oil? _ The only proper way to do this is in a cast iron skillet. 350 degrees on the oil. But be careful if you stray away from veggie oil as the burn temp differs. Last question. Do you put enough oil in the skillet such that the chicken is fully emerged or do you put it do that it's half way and flip it. I'm going out and buying a big ass Lodge cast iron skillet today. _
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Post by porgyman on Apr 20, 2017 11:48:14 GMT -5
The only proper way to do this is in a cast iron skillet. 350 degrees on the oil. But be careful if you stray away from veggie oil as the burn temp differs. Last question. Do you put enough oil in the skillet such that the chicken is fully emerged or do you put it do that it's half way and flip it. I'm going out and buying a big ass Lodge cast iron skillet today. _ Half way and flip. Maybe an inch of oil. Good choice on the skillet! Remember to prep the skillet before first use. Just Google prepping a cast iron skillet for instruction.
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Post by JStokes on Apr 20, 2017 11:55:40 GMT -5
Last question. Do you put enough oil in the skillet such that the chicken is fully emerged or do you put it do that it's half way and flip it. I'm going out and buying a big ass Lodge cast iron skillet today. _ Half way and flip. Maybe an inch of oil. Good choice on the skillet! Remember to prep the skillet before first use. Just Google prepping a cast iron skillet for instruction. Thanks. Lodge says they are pre-prepped but I'm going to prep it anyway. _
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Post by porgyman on Apr 20, 2017 12:45:29 GMT -5
Half way and flip. Maybe an inch of oil. Good choice on the skillet! Remember to prep the skillet before first use. Just Google prepping a cast iron skillet for instruction. Thanks. Lodge says they are pre-prepped but I'm going to prep it anyway. _ Do that. Cast iron skillets actually get better over time. My skillet was passed down from my grandmother to my mother to me. By my best guess, it is circa 1945 or so.
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Post by JStokes on Apr 20, 2017 12:54:09 GMT -5
Thanks. Lodge says they are pre-prepped but I'm going to prep it anyway. _ Do that. Cast iron skillets actually get better over time. My skillet was passed down from my grandmother to my mother to me. By my best guess, it is circa 1945 or so. Yeah I was one of 7 kids. One of my siblings grabbed her skillet. Probably from the 60s. _
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