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No, that picture was from
when we pressure
cooked chicken.
This is where I try Alton Brown's pan fried chicken recipe.
Here's
the actual video that seduced me, and here's the written
recipe if you
don't have a television. snort
I've before mentioned that, of all Brown's recipes I've tried, so far
only the Buffalo
Wings came out exactly the way I envisioned. This recipe
comes pretty close, but instead of being GB&D (golden brown and
delicious), mine were LBBW&D (Looked burned but weren't &
delicious). I think I know why.
I followed his direction scrupulously, even marinating in buttermilk
for 24 hours. I think I screwed up with the "Vegetable shortening, for frying"
part. I did use Crisco shortening, but the butter flavored stuff
we use for baking, and not the white stuff. I'm guessing that
whatever makes it look like butter caused the change. The chicken
itself, surprisingly, didn't have the slightest taste of burn,
and was in fact my best ever delicious. Don't take my word, even
MoSup agreed. She also agreed, big
whoop!, this is how she's made chicken since we were
married. Anyway, if company's involved, and since appearance is
maybe half the battle in pleasing people, I'd use the white
Crisco. And Do
use his rub! It doesn't look like anything I'd do on my own, but
damned if it wasn't the best taste ever. |
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