Subj : Re: Chicken Joints
To : Ruth Haffly
From : Dave Drum
Date : Thu Apr 11 2024 06:55:51
-=> Ruth Haffly wrote to Dave Drum <=-
DD> 'Nother chicken joint bites the dust. Long as you've got a Popeyes
DD> you're in good shape. Bv)=
RH> This one was more like Chick-Fil-A, but not as good. When they first
RH> opened, they had a blueberry cole slaw which was pretty good. We'd not
RH> been there in some years when we went a couple of years ago and found
RH> that the cole slaw had been taken off the menu. As for Popeyes--the
RH> nearest one is Raleigh; we do have a couple of Bojangles in town but we
RH> prefer Popeyes.
DD> Chick Filly was *never* high on my list of "bought chicken'. There
DD> used to was a regional chain called Brown's Chicen that had more
DD> location in Springfield than McDonalds. And the chicken was excellent
DD> so the places were alway busy. But in '93 there was a massacre in a
RH> We've always like C-F-A, never had any regional chains.
Diff'rnt strokes for diff'rnt folks ... said the old lady as she kissed
the cow.
DD> I was sad to see them go. Especially when my other favourite chicken
DD> joint left town and I was stuck with Kentucky Fried Colonel until we
DD> got Popeyes.
RH> We've tried both Bojangles and KFC (both represented here in WF) but
RH> prefer Popeyes, even tho the closest one is in Raleigh.
Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in
town"). I have yet to try them.
We used to have a Church's Chicken but whoever picked the location
seemingly went strictly on traffic count. Easy enough to get into
their parking lot - but getting out was a really frustrating, road rage
inducing experience. They are ((were, haven't been for a while) very
close to Popeyes. There is one near(ish) to you in Raliegh and another
in Durham if you get over that way.
This is for their tame chicken. They also serve a zippy version.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
4 lb Frying chicken; in eight
- serving pieces
MMMMM--------------------------BREADING-------------------------------
1 tb Sugar
1 1/2 c Self-rising flour
1/2 c Cornstarch
3 ts Seasoned salt
2 ts Paprika
1/2 ts Baking soda
1/2 c Biscuit mix
1 Envelope Italian Dressing
- Mix
1 Envelope Onion Soup Mix
MMMMM------------------------COATING DIP-----------------------------
2 lg Eggs
+=MIXED w/ITH=+
1/4 c Cold water
1 c Corn oil
Combine all breading ingredients and blend well. Store
tightly covered at room temperature up to 3 months.
TO USE - Dip the chicken pieces in egg mixture and then
into dry coating mix and back into egg to coat pieces
evenly and finally back into dry mix. Have oil hot in a
heavy skillet. Brown skin-side down for 4 to 6 minutes.
Use medium high heat. Turn and brown a few minutes.
Transfer to an oiled or Pam-sprayed 9" X 12" X 2" pan.
Cover pan with foil, sealing only 3 sides of pan. Bake
350ºF/175ºC for about 45 to 50 minutes. Remove foil.
Bake another 5 min just to crisp the coating.
Gloria Pitzer Copycat Recipes
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Beer is healthy; it's a barley smoothie.
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