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.
.jpg)
2 comments:
that chicken looks so good. are those boneless pieces?
i left the bone in this time - these are all bone-in thighs
Post a Comment