I made real fried chicken, using a recipe in this month's Cook's Illustrated. It took a really, really, really long time. Especially for a weeknight. The chicken turned out okay. (Except for the thighs which I apparently didn't cook long enough because they were still pink inside). Pink chicken is never a good thing.
I served the chicken with instant mashed potatoes and a salad.
The salad had cucumbers and tomatoes from my "garden". The first cucumber harvest of the season!
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