Quinton and I are doing fried chicken, in a pan, Thurs. for our blind school kitchen class. (which is all done under blindfold). I have cut up chickens fine all my life until I get to the breast bone. I guess they may have guidelines about that. But I am asking about any neat seasoning or process part of the chicken coating, or telling when it is done. I always shied away from frying because of the mess. I tried Alton Browns method several years ago, and kinda let my chicken get too done. I just haven't done it successfully. Any suggestions gratefully awaited...v _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
