Sunday, June 5, 2011

Sunday Eats

Sundays were made for pan fried chicken and cobbler

Fresh baked rhubarb cobbler ~ scratch pie dough

It took me 20 years to perfect my pan fried/broasted chicken cooking technique ~ this is the result of my toils & tribulation ... perfect golden brown chicken, very tender yet crispy bite-thru skin. This is fried chicken kicked up to notches unknown.

2 comments:

ULIKA BBQ said...

that chicken looks so good. are those boneless pieces?

Chez said...

i left the bone in this time - these are all bone-in thighs