Digging into the cluckin' awesome world of our favorite fried food.
Welcome back to the Weekend Cook and Tell. Every Wednesday we crack open the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Janny Hu of the San Francisco Chronicle is singing the praises of fried chicken, and rounding up all of the Asian influenced takes on it happening in San Francisco right now.
There's the other KFC (e.g. Korean fried chicken), crisp fried and glazed with either garlic and soy or a sticky sweet bean paste, addictive Japanese tebasaki, dry fried wings with salt and lots of white pepper, and even an Indian take on chicken tenders marinated in yogurt and fried to spicy-crisp goodness. All of this fried chicken talk is enough to give us a pretty serious craving for a few crunchy drumsticks.
For this week's challenge we want to hear about your favorite ways to fry up a bird. Does your dream fried chicken recipe start with an overnight buttermilk bath or are you a fan of batter frying? Do you have a secret spice blend that rivals the Colonel's? Or perhaps you've come up with a blend of flour and cornstarch that makes for some of the juiciest, crispiest chicken around. This is your opportunity to share your favorite fried chicken secrets and techniques.
Show us photos of your best looking chicken creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your fried chicken recipes, ideas, and experiences next Wednesday.