Chicken Legs

Sunsettommy wrote:Why not make beer batter instead?

I have beer batted fish a lot, even have Parmesan batted fish too.

I prefer to coat mine with some seasoned chick pea flower then fry in a skillet with olive oil..

That was definitely covered, it just wasn't shown on the video. You can tell by how much fat was rendered out at end. Looks tasty. I wish the paprika was evenly distributed on the chicken. That was annoying.

Booman wrote:That was definitely covered, it just wasn't shown on the video. You can tell by how much fat was rendered out at end. Looks tasty. I wish the paprika was evenly distributed on the chicken. That was annoying.

You could run ya diesel for a month on the fat you rendered off that lard ass ,

And burned a bit of fat off yur ass tappin that one on the
right ,, OOOHH yeah !

Gives new meaning to

"fat is your friend"

what is the point in the baking soda and baking powder if you're just going to rinse it off.

oh shoot. I put 2 T of baking soda as well.    well...we'll see how this turns out.

It smells good. doing the 20 minute simmer in beer right now.

GAK! The beer evaporates in 10 minutes!!!

well....There's only one thing to do................


more beer.

I just used the whole can. I don't see that it will matter. All it does is steam the chicken.

oh my!