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The Water Cooler
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Fried chicken,
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<blockquote data-quote="yukonjack" data-source="post: 3668018" data-attributes="member: 2939"><p>It’s not much different except I don’t soak it in buttermilk. it goes into the flour to get lightly dusted first, then dunked into the egg wash, from there straight into the seasoned flour mixture where it gets shaken and lightly patted. It then sits on the wire rack until all the pieces are dredged. After all that is done then it goes into a heated up frying pan. Cooked until done. My seasoning of choice is Johnnie‘s Seasoning Salt. Not too much though. Sometimes I use just salt & pepper like my great grandma did. She’s the one that taught me how to cook.</p></blockquote><p></p>
[QUOTE="yukonjack, post: 3668018, member: 2939"] It’s not much different except I don’t soak it in buttermilk. it goes into the flour to get lightly dusted first, then dunked into the egg wash, from there straight into the seasoned flour mixture where it gets shaken and lightly patted. It then sits on the wire rack until all the pieces are dredged. After all that is done then it goes into a heated up frying pan. Cooked until done. My seasoning of choice is Johnnie‘s Seasoning Salt. Not too much though. Sometimes I use just salt & pepper like my great grandma did. She’s the one that taught me how to cook. [/QUOTE]
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