i usually sop up the gravy with a tenderloin, but dumplings are cool.

i haven't been to a church's fried chicken since...man, since i was about 8 or 9. there was one in the neighborhood where i grew up, but it closed in the late '80s or so. they used to have big ol' pieces of chicken, from what i remember...like their supplier or whomever fed their chickens steroids or something. it was kinda creepy.

Thats actually what led the previous owner of Popeye's to go broke...he bought out Church's and tried to float some of the stuff that didn't work out too well at Popeyes.....it all blew up in his face, and he ended up selling off the chains and most of the rights to the "secret spice recipie"....he kept his full service resturants in and around New Orleans (Copeland's) and as I recall, is still making a nice chunk of change off the percentage he negotiated for his recipie...I remember always seeing Copeland tooling around N.O. in his Lambourghini Countach, or out on the lake in one of his cigarette boats.....dude was a player....
[Edited 1/14/07 17:52pm]

Thats actually what led the previous owner of Popeye's to go broke...he bought out Church's and tried to float some of the stuff that didn't work out too well at Popeyes.....it all blew up in his face, and he ended up selling off the chains and most of the rights to the "secret spice recipie"....he kept his full service resturants in and around New Orleans (Copeland's) and as I recall, is still making a nice chunk of change off the percentage he negotiated for his recipie...I remember always seeing Copeland tooling around N.O. in his Lambourghini Countach, or out on the lake in one of his cigarette boats.....dude was a player....
[Edited 1/14/07 17:52pm]

Dahlin', the easiest way to make succulent fried chicken is to brine it overnight in saltwater and 1/2 tsp. onion flakes/onion powder.
Just throw the chicken in a ziplock filled with the brine water, rinse in a bowl of cold water for 5 minutes before dredging in Bisquick and frying.

The excellent thing about brining the chicken is that 1. you can use a minimal amount of cooking oil/crisco (just enough to coat the bottom of the pan).2. It needn't be spiced before you cook it, and 3. it fries as long as you need it to to be cooked all the way through without burning. Lastly...it comes out juicy as HELL ...it even freezes well! i sometimes make a batch then freeze in a ziplock till I get succulent chicken cravings

OMG that sonds yummy!

ugh.

This thread totally gives me nightmares.

OMG u are retarded

aw shit, this thread's back.

Churches Chicken is the Ramon Noodles of chicken. Sure, it's cheap and has a devout following. But, it's kind of ghetto, no?

There's upscale chicken?

Hooters Chicken wings.


A place with real class!

PA-tooey!

Threadcula and Hooters chicken.... mmmm. mmm. mmm. mmmm. mmmmm!