Every now and then we get into cooking discussions and the results have been interesting! I've used more than one recipe from SimHQ members so I would like to start a thread on FRIED CHICKEN. Chicken is practically a universal food, but how do we fry it? In the USA, fried chicken recipes are popular. Some have become huge . . . like KFC, Churches, and Popeys. Others are local "secrets." I saw one on a TV cooking show that included a buttermilk and hot sauce marinade . . . I am trying this tonight. What are your local secrets? If you don't mind sharing.

Damn, you got me thinking about fried chicken. I may have to go get some...I cook most everything but not really frying, whenever I've done it it makes a huge mess and then I have all this old oil to get rid of.

I did smoke some chicken over Mulberry wood a few weeks ago, turned out pretty good.

My mother makes a good fried chicken. Not sure of the recipe though. Its usually a half day affair though to do it.

I still remember the great, Red Baron's Frozen Pizza thread of years ago... this is going to be cool!
Remember, without pictures, it didn't happen.

btw, I'm so #%&*$# hungry right now....

Mmmmm, you got me at the right time, just finished working after 13 hours today and missed dinner. I am heading
up the grocery store in hopes they have a Golden Plump deli chicken still in stock. God I love those
birds. The seasonings they use are so mouth watering.

I happen to like the way "Ralphs" grocery store does their fried chicken. Before I started eating their fried chicken unless it was a breast or a wing I wouldn't touch it.


Wheels

We do a nice chicken in a sweet n sour sauce but it may be difficult to get one of the ingredients outside of Belgium, the dish is called "Kip Grootmoeders Wijze" or Grandmother's chicken
for 4 of us
4 chicken breasts (de-boned)
1 320g jar of siverskin pickeld onions (190g contents, cocktail onions)
3 tablespoons appelstroop (syrup made from apples, pears, and dates, very sweet)
2 Bayleafs

First brown the chicken in a pan big enough to hold all 4 fillets then add the onions and about 3/4 of the vinegar add the bayleaves and the stroop then simmer gently until the chicken is cooked through. you can add a little cornstartch at the end to thicken up the sauce if needed.

One of my favourite dishes from Limburg

Now I am thinking about chicken fried steak covered in white pepper gravy.

what the heck is a "chicken fried steak" ???

It's a steak fried by a chicken.