Grubalanche
November 8th, 2010Drowning in Food Ideas
Today I’m making spicy fried chicken with homemade sourdough batter, plus mashed red potatoes and cream gravy, with bacon grease biscuits. Inspiration is falling like rain. I hope this works. A lot of this stuff is coming to me as I work on the food.
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The chicken was excellent, but I think I’m frying too much chicken in a small pan, because it’s not crisp on the outside the way it should be. The recipe is a keeper, although I have to increase the peppers.
November 10th, 2010 at 1:30 AM
Start at 370 to 375 degrees F on the grease…and don’t overload the skillet.
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When you add the meat the temperature will fall toward 350 deg F and then rise back up if you don’t over load it and then let things cook a little while…
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It’s important to manage the mass flow through the oil bath in physics terms to maintain the heat transfer based on the BTU input of your burner/oven eye