Happy National Fried Chicken Day - from somebody who not only buys but also still FRIES CHICKEN !…By Tonya Hopkins Aka @TheFoodGriot
The pic you see aove might very well be one of the best batches i made … but in all honesty I hear that a lot (facts!). There’s an art (and science) to getting the seasoning & dredging just right, the (right type of!) oil at the right height/depth (in the right pan!) and at the perfect temperature… The engagement of a multi-sensory style of cookery that predates kitchen gadgetry like timers and meat thermometers …A more ancestral way of cookery that was so natural and matter of fact. A cookery style I inherited growing up at the apron strings of my Grandmother, GREAT grandmother… Aunts and Great Aunts, even an Ecuadorian Great Grandfather who married one of my Great Grandmothers in like the 1930’s and he was the one throwin down in the kitchen …
There’s a whole back story of course to my multi-pronged fried chicken prowess… [the bulk of this fried chicken post continues on Patreon at this link ⬅️ complete with an updated edition of my “Fried Chicken Blues” 2 minute movie] …
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