Just a quick tutorial on how easy it is to make the ultimate piece of boneless fried chicken.
Easier isn’t better.
And this weekend certainly wasn’t easy, but it was better. Wife had a birthday, she wanted a brunch with her former co-workers and so we decided let’s do chicken and waffles and chicken biscuits. So I go all in; biscuits with the requisite White Lily, buttmerilk waffles, Neese’s sausage, bacon, fruit and a mimosa bar plus various beverages.
We got the real maple syrup, we got the artist formerly known as Jemimah syrup for those of you who prefer. We had a spread.
And folks the chicken was the star.
Folks ate it up. And I got paid the world’s biggest compliment when an older black woman, one of my wife’s former co-workers said, and I quote, “Boy, you can fry up some chicken!” as she left the house. When a southern black lady says you done stuck your foot in it, you know you done did it.
(And for those who don’t know about sticking or putting your foot in it, it means you have absolutely killed the game)
Remember the great “Chicken Sandwich Wars” of 2019? It was a simpler time with no global pandemic, people arguing over which boneless, skinless chicken breast on a bun was the best.
This one’s fire.
This one is the best.
I stan this restaurant.
Yeah, it didn’t do much for me.
Because they’re all pretty much the same if they’re using boneless, skinless breasts. I’m not waiting in line for 45 minutes to get Popeyes or Chick-fil-A or Bojangles or any of these other places, I can do this shit at home.
The best part of fried chicken is the crunchy, crispy skin. So if you’re using something skinless, you’re entire dredge and breading is to mimic the skin. That’s why they’re double breading it.
If you keep the skin, you don’t have to do that.
Hence, easier isn’t better and in the video you see how easy it is to just do it right. It is like watching home improvement videos of people using duct tape instead of actually fixing the thing. Just do it right. Shortcuts are more trouble than they’re worth.
Also, the greatest trick the devil ever pulled was convincing the world he didn’t exist.
But the second greatest trick was convincing Americans that breasts are better than thighs.
They are marginally healthier once you strip the skin off, but if you’re eating fried food and getting a side dish, probably fries, and a soft drink or sweet tea then what’s the freaking difference?
Taste.
And that is a hill I am willing to die on.
Thighs are what people should be cooking in general. They’re more forgiving. They’re juicier. They hold that moisture longer. Me, or you, as an amateur home cook, don’t have to thread the needle to get a good brown or char while also keeping the breast moist.
Especially since I know too many boneless skinless enthusiasts who don’t use thermometers and just cook them to death.
Help yourself, use a thigh.
There is no better chicken sandwich than a de-boned, skin-on thigh. Soaked in buttermilk blend, dredged in seasoned flour and fried. You’re getting real fried chicken, like classic, southern fried chicken, but you’re also getting a sandwich without eating around the bones.
Brioche or on a good buttermilk biscuit. De-boned thighs like in the video. Buttermilk. Seasoned flour. Hell, drop it in your favorite sweet and/or spicy sauce, add an aioli, put a pickle on the bitch or put some slaw on it.
Can’t beat it.
So, de-bone some thighs and knock this out for Fried Fryday this week!
Cheers!
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