is a "perfect" order of fried chicken. If you are a trucker, you may know the Tiger Truck Stop in Lafayette, LA off I-10. They have "perfect" fried chicken. It takes about 35 minutes to prepare and comes with a glass of awesome sweet tea. The worst fried chicken on the road is at Flying J. It's tastes terrible, is too salty and very greasy. Maybe that's how the Mormon's like it, but I've told them, in many unanswered e-mails, that they have to find a better recipe. I know they don't care, but I'll keep trying. Sunday night here at Shoemaker's T/S (Ambest) in Lincoln, NE, I have, once again, found the "perfect" fried chicken. Now what has to occur for fried chicken to become "perfect?" First, the actual chicken cannot be frozen and it must be white meat. Dark meat chicken should only be served to cats. Then the right kind of light spices has to be applied. A little "peppery" - easy on the salt. There are a few great recipes on the net. I prefer my "perfect" chicken to steamed. That pretty much insures that the white meat will be firm, juicy and cooked all the way though. In other words, safe to eat. The cooked skin should almost fall off on its own. It has to melt in your mouth. The deal is complete if served with any kind of potato along with carrots, string beans or corn on the cob. Soft buttery corn bread or soft rolls only makes everything "more" perfect. And of course, if you're not on the road, an ice cold beer or if you're on the job, sweet tea, diet Pepsi or a root beer float. Now that's heaven. That's perfect fried chicken. The photo credit is http://www.flickr.com/photos/katiekellert/465644382/
Sunday, August 31, 2008
One of life's little pleasures...
is a "perfect" order of fried chicken. If you are a trucker, you may know the Tiger Truck Stop in Lafayette, LA off I-10. They have "perfect" fried chicken. It takes about 35 minutes to prepare and comes with a glass of awesome sweet tea. The worst fried chicken on the road is at Flying J. It's tastes terrible, is too salty and very greasy. Maybe that's how the Mormon's like it, but I've told them, in many unanswered e-mails, that they have to find a better recipe. I know they don't care, but I'll keep trying. Sunday night here at Shoemaker's T/S (Ambest) in Lincoln, NE, I have, once again, found the "perfect" fried chicken. Now what has to occur for fried chicken to become "perfect?" First, the actual chicken cannot be frozen and it must be white meat. Dark meat chicken should only be served to cats. Then the right kind of light spices has to be applied. A little "peppery" - easy on the salt. There are a few great recipes on the net. I prefer my "perfect" chicken to steamed. That pretty much insures that the white meat will be firm, juicy and cooked all the way though. In other words, safe to eat. The cooked skin should almost fall off on its own. It has to melt in your mouth. The deal is complete if served with any kind of potato along with carrots, string beans or corn on the cob. Soft buttery corn bread or soft rolls only makes everything "more" perfect. And of course, if you're not on the road, an ice cold beer or if you're on the job, sweet tea, diet Pepsi or a root beer float. Now that's heaven. That's perfect fried chicken. The photo credit is http://www.flickr.com/photos/katiekellert/465644382/
