LawlessHawk":5wt3i3x4 said:
By the way if you're doing fried chicken at home its gotta be fried in a big cast iron skillet and floating in about an inch or so of your favorite grease!
Up in Kitsap County Wa. back in the mid-80's, there was a place called RORKYS and in my 67 Years, there hasn't been a more delicious chicken...ever.
It was broasted and absolutely the juiciest, (I believe it was pressure cooked) and most flavorful chicken there ever has been, and in fact, I've considered starting up a restaurant here in Longview Wa., but was unable to find the original franchise to get it off the ground.
As far as fried chicken at home?, you are absolutely correct, if you're not using a cast iron skillet, you're only cheating your taste buds out of scrumptious, my Mother spoiled me with her cooking of almost everything in those, including fried Razor Clams, Venison, and Chicken.
Back in the day, there was only Shortening, or Lard to fry your fixn's in, but over time, people have come to the realization that a steady diet of this, was hard as hell on their arteries LOL.