saveur magazine Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
December 11, 2006 Danno 7 Comments by From Nola Cuisine I had a taste for Southern Fried Chicken last night, so that is what I made. Sometimes you need to scrat
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Ingredients
- 3-4 lbs Chicken parts, I like legs because that’s what Mom always made, plus it’s hard to dislike food with it’s own handle.
- Water, enough to cover the chicken
- Kosher salt, enough to make the water taste salty (obviously tasted before adding the raw chicken.)
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