It's time that we make a stand on this fried chicken. My late mother was one of the all time great fryers of chicken. My wife, Glenda, and our youngest daughter, Katie, and I all watched her fry chicken. It's been far too long since I've had any of mom's fried chicken.
I've been looking at recipes, but Glenda of course claims that mom's way of frying chicken was very simple.
Tonight I got to Kroger to look for some chicken that is suitable for frying. I tried last weekend and our tiny Kroger at Ridgewood Farms in Salem hardly had any cut up chicken. Glenda checked yesterday and there was nothing but some huge breasts.
Mother always started with a whole chicken, but I would like my chicken at least slightly processed. In her youth she started with a live chicken, but we are talking 2005. So I want to create a recipe that can be duplicated in the suburbs without having to chase down headless chickens. Given that I think we'll stick with dead chickens.
With some luck, and the spirit of mom watching over us, hopefully we will have some success to report on creating great pan fried chicken that would make mom proud.
After all some family traditions need to be preserved. This is one of them.
