When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a chicken. I have been living in North Carolina for 24 years now and have not come across anything close. I would like to know how to make it.
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I can't claim familiarity with that particular area's style of fried chicken, but I have two ideas that may meet that description:
I know these are recipes for wings, but I would assume this would translate well to other pieces of chicken. Both of them start with a neutral base that you can modify with sauces etc. to your liking. I'm afraid I don't really have a good recipe for breaded fried chicken though, something about good Korean fried chicken makes everything else pale in comparison ;) |
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I don't know if this helps, but I've lived in the Pittsburgh area all of my life. my great grandma and grandma always made fried chicken the same way. They just tossed the chicken pieces with a dusting of flour, salt and pepper, and pan fried it,in VERY scant amount of oil, skin side down first, and then turning. Usually, they would cover it near the end of cooking, after adding just a small amount of water to the pan, and turning it skiing side down, to get all the delicious gooey fond off the bottom of the pan. Boy. I'm going to have to make some of that. I've not had it in years. hope that helps! |
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