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Old 12-10-2008, 04:57 PM   #11
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Funny side note on that....I recently saw Paula's House seasoning being sold in a market for just under 7.00 bucks!! And a small bottle at that!
7 dollars for salt, pepper, and garlic wow!! Talk about paying for the label!
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Old 12-10-2008, 05:48 PM   #12
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Let me tell you something. I used to believe that my ex was the best cook in the world. Until recently I had an opportunity to eat at her house. If it was a restaurant I would demand a refund. So I asked her if she always cooked that particular dish that way, and she said yes. It was one of my favorites. It was not good at all. So, stop thinking about your ex. Move on. Eat what you make and enjoy, I guarantee your cooking is just as good if not better.
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Old 12-10-2008, 05:58 PM   #13
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Really, I haven't thought about her for about 15 years now (I don't even remember what color hair she had). I just wanted some chicken!But, the last recipe I tried and just ate didn't taste like what I remember, so maybe its my memory and taste buds that are going and not my love life.
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Old 12-10-2008, 05:59 PM   #14
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Quote:
Originally Posted by wanderer2day
She would do something first (that I never saw) and then fry it and put it in the oven to finish
Maybe she "brined' the chicken....Could be that no milk or milk products were involved at all....
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Old 12-10-2008, 07:54 PM   #15
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I printed that recipe out RobsanX. Thanks.
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Old 12-11-2008, 12:39 AM   #16
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Hey Rick-as a battle scarred veteran of a couple of marriages, I would recommend forgetting about the milky chicken and head for KFC.

No doubt her chicken was good-but do you really want to go back in through the out door ? Its a slippery slope my friend!!
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Old 12-11-2008, 01:13 AM   #17
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The Paula Deen recipe is the best ever! I use it all the time. Some times I brine the chicken beforehand for about an hour in: 1 qt water, 2 tbsp Brown Sugar, 1 crushed garlic clove, 1/4 Cup Kosher Sale. A tasty variation.
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Old 12-11-2008, 05:05 AM   #18
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I've been using the Paula Deen recipe for quite awhile since I saw her make in on her show. It's really good and easy! It's the only recipe I use now.

Barb
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Old 12-14-2008, 10:32 AM   #19
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You're missing the most important item...To SALT the buttermilk! You want to create a buttermilk brine, which allows osmosis to happen, aka allow the buttermilk to penetrate the skin...You only need it to soak for about an hour...

Here's what I did Friday night with chicken breast cutlets...After a buttermilk brine, I drizzled some buttermilk into the dredge flour and used my fingers to get the flour clumpy...I dredged the breast in regular flour, dipped in egg then the clumpy flour, this is the results...

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Old 12-16-2008, 04:41 PM   #20
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OH MY BACARDI! That looks delish! Im over here droolin!
Quick question: What would happen if I brined the chicken, AND then let it sit in a buttermilk bath? ( would I end up with chicken baby food?) lol
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