I feel like chicken tonight…


Mmmmmm, chicken. See the process here and recipe here. It turned out much better than I expected, I’ve done “oven-fried” in the past only to have a mostly goopy mushy mess of the “skin” but I had some luck this time around Paired it with a wine that I picked up purely for the name, Screw Kappa Napa. I don’t normally go for whites, that’s more Everett’s thing, but this one isn’t too offensive, not bitter and not sweet. I guess I just miss the spice of red wines. I think next weekend I’ll be making Sangria! Gotta practice my drunkening skills for the beach.

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2 Responses

  1. Rainy says:

    This made me so happy. Why you ask? Probably because this morning I dropped a rock solid frozen chicken on my foot, breaking my toe. I’d be cooking the nefarious chicken wot did me in right now, but it hurts too much to stand up. Reading here about his little chicken cousin getting oven fried was comforting. Later… it’s pollo y payback, I tell ya. Just as soon as I can hobble to the stove.

    In the meantime, have a drumstick for me, will ya?

  2. Brian says:

    I’m sorry it wasn’t tortured in boiling oil but I’m not doing deep frying in my kitchen.

    Maybe I’ll roast another bird soon to eke out some revenge for you.

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