Bay Area Foodie

Once a year, maybe twice I will dust off my deep fryer and make Fried Chicken. It is one of the few meals I create without Mike’s help. I LOVE my fried chicken. It’s so simple to make I hate to even say it’s a secret family recipe. There are no eggs or buttermilk. I use 3 ingredients: flour and large amounts of Lawry’s Seasoned Salt and Garlic Salt. To prepare I mix them all together then dredge the wings and drop into hot oil (365 degrees/7 minutes/8-10 wings). This produces a thin, salty, crispy skin. I don’t like thick batter covering my chicken.

Once again, I outdid myself. Having a portable deep fryer makes preparing this dish really easy. I can do all my frying outside to keep the funk in the house to a minimum, and clean up is a snap.

Note: Stay tuned for the Ad Hoc part II review. Mike and I will be returning to Ad Hoc at the end of the month to try the Fried Chicken everyone is going gaga over. We’ll see if it deserves all the accolades.