The Texas BBQ Forum

Weaverspitbbq wrote:Throw a match in your lard ..when it lites up its frying temp...grandma taught me that.

My Dad used to do the same when we fried fish


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bsooner75 wrote:

Weaverspitbbq wrote:Throw a match in your lard ..when it lites up its frying temp...grandma taught me that.

My Dad used to do the same when we fried fish


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^x2

X3

Or drop a popcorn kernel in the oil. If it pops the oil is around 325 - 350.

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This pic is precooked, when cooked it went darker, the crispy bits were 10/10. Served with slaw twice fried fries and Japanese Mayo.

Russ

Looks good Pard, were there any pieces that had bones in them?
I do your twice fried taters every time I fry them now

Looks good Russ


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That looks nice but I thought you were talking about a fried chicken, not strips

Excellent. I can feel the craving.

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Russ wrote:This pic is precooked, when cooked it went darker, the crispy bits were 10/10. Served with slaw twice fried fries and Japanese Mayo.

Russ

image.jpeg

Beautiful that’s how it’s done. Fried chicken is traditionally an old school Texas Sunday dinner (dinner is at lunchtime) staple.

looks great!!

OldUsedParts wrote:Looks good Pard, were there any pieces that had bones in them?
I do your twice fried taters every time I fry them now

2 large breasts Cut up. I will be doing these again real soon now I have got it pretty near perfect.

Russ

Never doubted ya fer a minute

FWIW

Back before Bondo Bill left us, he had mailed me some Fry Mix. One for Fish and one for Chicken and they were the best I've ever used. If I can find this locally then I'm gonna scarf up on some. http://atkinsonmilling.com/2_lb_Atkinso ... eader.html

Amazon has it Parts