What's the tastiest fried chicken youv'e ever had ?!
I live in Orange County,Calif. and the best I ever had was Knott's Berry Farm Chicken Dinner....WOW! that has to be the best...but what's your opinion?
By the way,that Knott's chicken is soooo juicy!!!..have you ever tried?
Answers: I guess the recipe is very important,but the actual quality of the bird is equally important as well.
I live in Orange County,Calif. and the best I ever had was Knott's Berry Farm Chicken Dinner....WOW! that has to be the best...but what's your opinion?
By the way,that Knott's chicken is soooo juicy!!!..have you ever tried?
Grandma's, of course. Before I opened your question though my first thought was Knott's. Lived in OC as a kid and remember the original restraunt. Sometimes the line outside was longer than the lines inside the park! The chicken and dumplings there is also great. In fact the only restraunt that I would ever order that from.
my neighbor makes the best friend chicken. But he's black. Black people know how to make good fried chicken cause they eat it all the time.
"KFC" spicy
well my grandmother, and mother both made very good fried chicken...and no i have never tried it.. in the south we have churches, popeye's, kfc, there a few other just can't think of them right off hand .i don't eat to much fast food. I am a home cooked food type of person..
the one made in my friends house in India.
Churches Fried Chicken.....It's even great cold!!!!
i had knott's berry farm chicken! sooo good.
i like roscoe's chicken, costco's rotisserie chicken.
Definitely buttermilk marinated with good quality chicken and a very basic flour, salt and pepper dredge. Cooked to perfection it's hard to beat.
Smithfield′s Chicken and Barbeque. They also have good Brunswick Stew.
Try this recipe and check out the site from which it comes for a photo and more recipes.
Pan Fried Chilli Chicken on Coriander Rice
Per person, you will require:
1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
1/2 tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt
The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly.
Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear.
When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt. Plate the rice, put the chicken on top and garnish with the tomato.
When I was young, we raised and grew almost everything we ate. We had no refrigerator. Our chicken were allowed to roam all over the yard and garden, and once a day we would throw grains and leftover rice to supplement whatever worms, insects they get from the garden.
We had meat only once a week. My grandma would kill the chicken early in the morning and we would have the meaty parts for lunch. The bony parts go into the stew or soup pot for dinner.
You don't know what chicken should taste like until you've had one that never had chemicals and has just been slaughtered.