On Saturday night we fried up a bunch of chicken thighs. I brined them overnight in butter milk and salt.
We made (4) types of fried chicken: cinnamon, garlic salt and pepper, garlic powder and pepper and Symeon's Greek seasonings. Of course we ate some but the majority went right into the fridge. It's not April fool's, right?
The following evening we took the chicken directly out of the fridge and refried it @ 350 for (3) minutes. R U Kidding me? Outstanding and I mean outstanding.
The skin was noticeably crispier, the meat just as moist and the flavors of the spices more profound. Killer recipe.
I served (8) people who very much enjoyed the chicken and some said it was the best they ever hd. But for the cook, what a dividend. All the PIA stuff was done the day before. I stood in front of the fryer taking orders for chicken, fries and onion rings. (3) minutes and then to the cooling rack. While cooling, fries and onion rings are done and dinner is ready.
This will be my technique going forward. I can actually refry my chicken for my guests and socialize. And get this. Refried is done in (3) minutes, fried (22) minutes. And all the hassles of prepping and frying chicken is yesterdays news.
Thanks for posting this thresd.