I've been slowly peeling through many of my old blog posts (5 years going now & over 700 posts), and realizing that I have definitely payed my share of homage to the act of frying chicken. So while I sit here eating left-over fried chicken for breakfast on this beautiful weather Sunday (while the northern east coast is being 'pounded' by a hurricane), here are a few of those old posts revisited...
Frying chicken on the balcony of our first south Florida apartment (I'm still using the same fryer today, and it has served me well). I love the picture of Chef Mike in this post. Funny how much has changed in 5 years. To all out there who have had the pleasure of being around Mike and eating his New Orlean's specialties, just know that he's doing well now. 3 fights with cancer and 3 surgeries later, this man is invincible. He put himself off of the chemo, and since then seems to have given his body the edge it needs to stay physically and spiritually lifted.
Taiwanese fried chicken is pretty awesome in itself. The spices are a bit different, and it was through experimenting with the recipe that I first discovered how sweet potato flour makes the most incredible chicken crust.
More playing with sweet potato starch among other things.
Trying out the Momofuku chicken wing recipe. The glorious factor of this recipe is the 'octo vinaigrette' sauce the wings are tossed in (worth the book price alone).
A riff on buffalo wings inspired by Food Party's Thu Tran. A little meat glue and some other fun here. I was hoping for a chance to meet Thu after that dish, but it never happened.
It wasn't fully chicken, but these fried catfish wings had chicken skin. Damn, I need to make these again.
What was I thinking here? Frying a chicken wing with skin made of buffalo hot sauce. Not fully successful, but not too bad.
Fried chicken ice cream... I sort of had forgotten about this one, but it definitely should be archived here.