Subj : Re: Chicken Joints
To   : Ruth Haffly
From : Dave Drum
Date : Thu Apr 11 2024 06:55:51

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> 'Nother chicken joint bites the dust. Long as you've got a Popeyes
 DD> you're in good shape.  Bv)=

 RH> This one was more like Chick-Fil-A, but not as good. When they first
 RH> opened, they had a blueberry cole slaw which was pretty good. We'd not
 RH> been there in some years when we went a couple of years ago and found
 RH> that the cole slaw had been taken off the menu. As for Popeyes--the
 RH> nearest one is Raleigh; we do have a couple of Bojangles in town but we
 RH> prefer Popeyes.

 DD> Chick Filly was *never* high on my list of "bought chicken'. There
 DD> used to was a regional chain called Brown's Chicen that had more
 DD> location in Springfield than McDonalds. And the chicken was excellent
 DD> so the places were alway busy. But in '93 there was a massacre in a

 RH> We've always like C-F-A, never had any regional chains.

Diff'rnt strokes for diff'rnt folks ... said the old lady as she kissed
the cow.

 DD> I was sad to see them go. Especially when my other favourite chicken
 DD> joint left town and I was stuck with Kentucky Fried Colonel until we
 DD> got Popeyes.

 RH> We've tried both Bojangles and KFC (both represented here in WF) but
 RH> prefer Popeyes, even tho the closest one is in Raleigh.

Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in
town"). I have yet to try them.

We used to have a Church's Chicken but whoever picked the location
seemingly went strictly on traffic count. Easy enough to get into 
their parking lot - but getting out was a really frustrating, road rage 
inducing experience. They are ((were, haven't been for a while) very
close to Popeyes. There is one near(ish) to you in Raliegh and another
in Durham if you get over that way.

This is for their tame chicken. They also serve a zippy version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Church's Fried Chicken
 Categories: Poultry, Herbs
      Yield: 4 Servings
 
      4 lb Frying chicken; in eight
           - serving pieces

MMMMM--------------------------BREADING-------------------------------
      1 tb Sugar
  1 1/2 c  Self-rising flour
    1/2 c  Cornstarch
      3 ts Seasoned salt
      2 ts Paprika
    1/2 ts Baking soda
    1/2 c  Biscuit mix
      1    Envelope Italian Dressing
           - Mix
      1    Envelope Onion Soup Mix

MMMMM------------------------COATING DIP-----------------------------
      2 lg Eggs
           +=MIXED w/ITH=+
    1/4 c  Cold water
      1 c  Corn oil
 
  Combine all breading ingredients and blend well. Store
  tightly covered at room temperature up to 3 months.
  
  TO USE - Dip the chicken pieces in egg mixture and then
  into dry coating mix and back into egg to coat pieces
  evenly and finally back into dry mix. Have oil hot in a
  heavy skillet. Brown skin-side down for 4 to 6 minutes.
  Use medium high heat. Turn and brown a few minutes.
  
  Transfer to an oiled or Pam-sprayed 9" X 12" X 2" pan.
  Cover pan with foil, sealing only 3 sides of pan. Bake
  350ºF/175ºC for about 45 to 50 minutes. Remove foil.
  Bake another 5 min just to crisp the coating.
  
  Gloria Pitzer Copycat Recipes
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Beer is healthy; it's a barley smoothie.
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