I didn’t even have to read this entire post to know I wanted this dish in me as soon as possible. It looks like it falls into the “labor of love” on the effort scale, but if The Dough Will Rise Again is raving about this recipe, I know it will be worth the work!
I’m kind of particular about chicken. If you know me, you’d probably say I was pretty particular about a lot of specific things, but chicken is a biggie. I don’t like chicken on the bone, or with skin. I don’t like dark meat. I don’t like fried chicken… wait, I’m Southern through and through, and I don’t like fried chicken? Nope. I can almost pinpoint this dislike to having fried chicken at tailgates, and using paper napkins, and having little pieces of paper stick to my hands. I think it has ruined me for life. (I’m pretty sure my disdain for boned chicken involves the kid that sat across from me at the lunch table in the third grade and ATE chicken leg bones. I’ll never get over it.)
As such, I have never fried chicken. I’m actually not much of a fryer in general, but I’ve gone out on…
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