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/ck/ - Food & Cooking

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18611636 No.18611636 [Reply] [Original]

Fried chicken and greens cook-a-long!

Throw your bone in chicken thighs in with buttermilk, salt, pepper, cayenne, coriander, smoked paprika and a pinch of cumin. Seal that shit up and refrigerate for 18-24 hours.

>> No.18611652
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Throw 4 or 5 pieces of bacon in a dutch oven or deep walled pot on medium heat until thoroughly cooked through.

>> No.18611655

knowing /ck/ this thread will still be here when it’s time to fry

>> No.18611663
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Throw a cup of flour and more of the same spices in a fucking plastic bag. Shake it. Toss in your chicken and let it rest for 30 minutes. I decided to go in with a bit of corn starch for extra crunch.

>> No.18611667
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Nah. I make my shit before hand.

Dice up an onion and prepare your greens.

>> No.18611672
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Pull the bacon and fry the onion in the fat. Fry until the onion starts turning translucent.

>> No.18611680

my brain spent a good 30 seconds trying to identify what sort of plastic wrapped meat the blue horse was meant to be

>> No.18611683
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Fill up your pot with your greens. You may need to do this in batches. I had about 10 cups of loose kale. Pour in some chicken stock (I used 4 cups). Let that bitch simmer for 2 hours stirring occasionally.

>> No.18611687
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That's a secret for me to know and you to ponder for eternity.

This is what your greens should look like when cooked down.

>> No.18611689

>2 hours
why not just opt for collard greens at this point

>> No.18611693
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Set your fryer to 350F. Don't crowd that shit either. Do it in batches if needed. 25 minutes per batch.

>> No.18611698

>massive fucking sections of breading missing

>> No.18611702
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Any good greens take a long time, my guy.

If you need to batch, let the first rest in the oven at 165F if your range goes that low.

>> No.18611708
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Chop a tomato and your bacon. Throw that shit in your greens and stir.

I ain't Colonel Sanders, dude.

>> No.18611710
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The corn starch was a mistake. Plate and eat up.

>> No.18611712

you ain't no Colonel Standards, either (this is a comedic play on words to insinuate you have low standards in the preparation of fried chicken, implying a sign of quality to be the coverage of breading on the meat as to both contain moisture and prevent oil seepage)

>> No.18611719

No shit. I used tongs to get the chicken out of the dredge. I don't do that swamp finger bullshit.

>> No.18611724

gloves exist

>> No.18611728

Who tf uses gloves at home?

>> No.18611743

heat resistant cotton liners are like $3 and exterior food-safe nitriles are another $5 for a box of 200, who the fuck doesn't use this for handling raw meat and hot meat/trays at home?

>> No.18611749

Normal people.

>> No.18611757

lazy and disgusting people, much like yourself. very rude to project that onto others

>> No.18611775

Tongs and pot holders. So unsanitary. What a dumbass.

>> No.18611795

>tongs for raw chicken as opposed to disposable gloves
yes, significantly more unsanitary. your laziness is exemplified by how egregiously underbreaded the chicken is. consider a cooking class

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