Comments on: fried chicken

By: Laura

Laura — Thu, 02 Feb 2012 16:20:59 +0000

Deb, I am in the process of frying up the chicken. To me, it tastes very salty. But, I did use half the salt. The problem may be that I soaked it way too long. I thought I read that the longer that it marinades the better. That could have been the other reicipe. After coming home from working the midnight shift on Tuesday I put the frozen chicken into cold water and I layed down for a while. When I woke up, I made the brine and put the chicken it and put it in the refrigerator. Today being Thursday, since yesterday was our anniversary, I am cooking the chicken now. I can say, that it is very juicy. If I do this again should quarter the salt or rinse it off? I really Love your rcipes, your stories, and I so enjoy watching your son grow up.

By: deb

deb — Wed, 28 Dec 2011 21:59:42 +0000

Definitely the best comment on this post so far. :)

By: Madeleine

Madeleine — Wed, 28 Dec 2011 19:36:26 +0000

I’m in the process of preparing this for dinner tonight–my boyfriend is getting a tattoo of his ex-girlfriend’s name removed after work, so I’m making this for him as a sort of “thank you for going under a laser for me!” It’s brining in the fridge as we speak. THANK YOU FOR YOUR BLOG, DEB. I love it!

By: Jeanne

Jeanne — Wed, 21 Dec 2011 00:47:05 +0000

Ok trying this right now in our actifry I am too nervous to deep fry. Never tried before and can’t bring myself to do it now. Do you think this will work. Quite excited and nervous to try.

By: M

Thu, 01 Sep 2011 16:13:55 +0000

I halved the recipe and thought that it came out rather salty for me, although my bf thought it was just a perfect treat after long day of work. I paired it with vinegar potato salad, it balanced out well with the saltiness of the fried chicken. I did wonder though: does the poultry get saltier with time while it’s in the brine solution? or should I simply cut salt from 1/2 c (for half recipe) to 1/4 c next time? Overall it was a definite treat!

By: Nico

Nico — Wed, 13 Jul 2011 06:43:24 +0000

Made this, ’twas awesome.

By: Hallinan@grovermail.com

Hallinan@grovermail.com — Sun, 03 Jul 2011 20:43:32 +0000

Thanks for this post, I am a big fan of this internet site would like to proceed updated.

By: deb

deb — Thu, 17 Mar 2011 16:37:28 +0000

Anything you feel comfortable deep-frying in. Cast iron is often suggested because it is heavy and holds heat well, but you can really use any pot or Dutch oven.

By: Rose

Rose — Wed, 16 Mar 2011 19:51:44 +0000

OH MAN! I just realized we don’t own a cast iron skillet, can we use something else?? help!

By: Rose

Rose — Wed, 16 Mar 2011 19:46:52 +0000

Ok. I have followed your blog and learned to cook mostly from your approachable recipes and humor. I’ve always been too nervous to comment, but here I am and it is because I am at work and managed to convinve the hubby to start the brine at 3pm so when I get home we can make this! He is a southern boy so I suspect that helped me win. But I can’t stop staring at it and drooling…god help my co-workers. Thank you deb. Let you know how it comes out!