This is the method of the American South, perfected by enslaved African Americans in the 18th and 19th centuries. If you grew up in these United States, chances are when you hear the term “fried chicken” you think deep-fried. Air fry, in this case, boneless, skinless strips of chicken breast meat coated with seasoned flour. Twice fry boneless, skinless cubes dipped in a cornstarch-and-egg coating, Korean style. ![]() Pan fry boneless skinless breasts that have been pounded thin and coated with breadcrumbs. Deep fry bone-in parts that have been dredged in seasoned flour, “Southern” style. Because, clearly, there is more than one way to fry a chicken. ![]() ![]() If, however, you want to make your own for the Fourth of July - or for National Fried Chicken Day on July 6 - we have recipes. If you’ve followed Jenn Harris’ series, the Bucket List, you know where to purchase some of Los Angeles’ best fried chicken.
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