Someone done fucked upIn a later phone interview, The Tribune said, Mr. Ledington walked back his claim, saying he had never shown the recipe to a reporter before and did not “know for sure” if it was as authentic as he first said. He did not respond to a phone message on Wednesday requesting an interview.
A Seattle invention. Apparently his spaghetti sauce was better than his chicken.
Recipes are quite a bit different between this article and nyt. I stunt think it really matters all that much, actually. The key to good fried chicken (and I make fucking fantastic fried chicken) is in how you treat the meat to begin with, and the friar conditions. The spices are the least important part. Not that they aren't great accents, but if the chicken isn't super tender with super crunchy skin, then what's the point of even flavoring it?
As I'm sure you well know, fried chicken should only be made with dark meat, the downside of which is that it has some connective tissue. Therefore, it should be brined. There are a lot of disagreements in the world about how long to brine, whether to add aromatics when brining, etc. I brine overnight with aromatics, typically onion, garlic, and some herbs. Next day, I switch the chicken from brine to buttermilk. Buttermilk should be inundated with all sorts of goodness. Whatever spices you think will taste good probably will. My secret weapon in this step is turmeric. Chicken is then left to sit and think overnight once again (in refrigerator). Now that you've already bombarded the meat with spice, the flour that you dredge it in needs only salt and pepper (but it might me fun to experiment here, as well). Take the chicken directly out of the buttermilk and dredge it directly in flour; don't let too much drip off. I use cup4cup gluten free flour, which works very well. Lastly, I fry the chicken in canola oil at 315 for 13 minutes. You'll note that this is cooler and longer than most fried chicken. It's on purpose. The temp is important, so you'll want to get yourself a candy thermometer if you don't already have one. The extended time is problematic if you're cooking for a lot of people, and thus need several batches. But no worries; if you put the cooked chicken on wire racks in the oven (set to warm) they stay good for a long enough time. The 48 hours that this takes are worth it. I've so far had 0 people not tell me that it's the best fried chicken they've ever had. My sample size is probably about 20, so not huge, but statistically significant. Probably.
My mother considered fried chicken (deep fried anything, actually) to be the worst kind of takfir so I never developed a taste. I do know that karaage is one of the best things about sushi bars, particularly with a shit ton of pickled ginger. Apropos of nothing, the autocorrects in your post are awesome. I wanna see a friar practice stunt thinking.
Smoked chicken is something to be experienced. Brine the bird, rub with something tasty, put in the middle of the smoker, preferably while a brisket or butt is in the lower part of the hot zone. The chicken will warm up slowly and fully cook, then you dig in. The only other way I can eat chicken any more is from some of the local wing places. They put the wings and bits in a hot tray that heats the meat to about 130F or so, then roll it in hot spicy batter and deep fry it just long enough to crisp the skin and cook the flour.