You can make this a couple hours ahead, deep fry …

Comment on Extra-Crispy Spicy Fried Chicken with “Delta” Sauce by ruthie.

You can make this a couple hours ahead, deep fry until it’s golden and crispy (or at least your preference for color), then put it on a rack, in a pan, in the oven at about 300F to finish it off in a shorter time, or at 200-250 to heat, hold and finish cooking for an hour or two. It’s great if you’re having a big meal or a party and want to get some stuff done ahead of time.

Other than that, Malcolm’s right, your heat must have been too high. Also, don’t crowd the pan/fryer. That reduces the oil temp and means things take longer to cook. I really like the oven finish, myself, then I don’t have to worry about doneness, and I can fix everything else without having to keep checking the fryer.

ruthie Also Commented

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
Is Bojangles still around. That was the very best, Popeye’s came in second. If his recipe is as good as Popeye’s, I’m all over it.

Now if you had their recipe for Red Beans and Rice. OMG! I’ll do the hour drive each way just for those.


Recent Comments by ruthie

Tangling with the Two-Pound “TACO GIGANTE” from Margaritas
Hah! That’s like a Mexican buffet in a tortilla. It’s kind of like the burritos my friend used to love. Huge tortillas, laid overlapped, with whatever you wanted in them. When filled they were about 16″ long and 5-6 inches in diameter. You couldn’t hold it in your hand, so he’d cradle it in his arm. Like a baby, causing them to be referred to as the “burrito as big as a baby.”

This actually sounds really good and a total deal at that price. But i think I’d eat it open face until the carnitas etc. were gone, then roll up the beans and rices and what not. Heh. Once again you rise to the challenge.


Today’s Sandwich: Curried Chicken (Homemade)
Well, there’s layering, and then there’s melding. This sandwich is layering. And FREAKING DELICIOUS! Sorry, got carried away there. I love the contrast of the chicken, texture and flavor, with the slaw, t&f, and the up front zing of the plain raw onion. In short, this is definitely a keeper. 😉

What can I say? I’m HUNGRY!


How to Make American Cheese
Many fondue recipes have you chop the cheese and soak it in milk overnight to soften so it melts better. I’ve also seen cheese ball/spread recipes that had you chop the cheese and soak it in milk so that it would blend to a smoother texture when you made the ball/spread. Also, hitting any cheese (and this is cheese because you started with cheese) with too high a heat will cause melting issues, whether it’s grease separating out or clumping or whatever.

So, when you’re making the nacho cheese dip or mac cheese with this, maybe let it soak in milk for a while first, and don’t use too high a heat. The sliceability and meltability for cheeseburgers and grilled cheese is awesome, and these little techniques might make this all round perfect!

Thanks, Malcolm. 😉


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.