July 6 is National Fried Chicken Day, so I thought I’d share some of my fried chicken efforts. My “technique,” such as it is, is still evolving, but I like pan-frying in peanut oil. The top photo shows the results of my first attempt to cut up a whole chicken for frying. Gotta start somewhere, right?
I can’t resist trying to perfect my own Nashville-style hot chicken. If you haven’t tried it before, I’ve at least learned this much: The white bread AND the dill pickles are both essential components. Trust me now, and thank me later.
I like to pan-fry chicken tenderloins for chicken & waffles.
The nice thing about chicken & waffles is that they work equally well for both dinner or breakfast (or lunch, for that matter). Here’s one of my breakfast versions, all boxed up for eating out on the deck.
Fried chicken with mumbo sauce. There’s a considerable debate between Chicago and Washington, D.C. over who should get credit for Mumbo Sauce. In this case, the answer is easy: Neither. This stuff was homemade, lol.
Of course, for most of us, fried chicken is something we buy. My favorite is Popeye’s. Here’s some spicy tenders I savored on a recent visit. This particular Popeye’s was in Council Bluffs, Iowa, across the river from Omaha, and I want to give them a shout-out, because the counter staff there were the most fun bunch of people I’ve run into in a take-out place in a long, long time.