{"id":235,"date":"2003-05-21T18:46:03","date_gmt":"2003-05-22T01:46:03","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/?p=235"},"modified":"2003-05-21T18:46:03","modified_gmt":"2003-05-22T01:46:03","slug":"blogged-in-thirty-seconds-part-2","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2003\/05\/21\/blogged-in-thirty-seconds-part-2\/","title":{"rendered":"Blogged in Thirty Seconds, part 2"},"content":{"rendered":"<p>Okay, about a minute.<\/p>\n<p>I desperately hope that <a HREF=\"http:\/\/www.nytimes.com\/2003\/05\/21\/dining\/21MINI.html\">this article in the NYT food section<\/a> isn&#8217;t premium content.  This fried chicken technique <em>works.<\/em>  The rules seem to be:  (a) good chicken (OK, that seems obvious..), (b) only half an inch of fat in a small pan (I used a saucepan), (c) put the cover on after introducing the chicken,  (d) preferred frying fat:  clarified butter and lard.  (No, of course nobody would eat this every night of the week.)  Minor addition:  Every now and then, when checking the color of the chicken, I mop out the inside of the saucepan lid to stop the condensed steam from falling back into the boiling fat and causing a fuss.<\/p>\n<p>YUM.  YUM.  I just made a batch in an hour off from the novel-finishing process.  Stupendous.  (The article suggests that breading mixes become almost a side issue with this technique.   (My own breading mix is [wet] egg mixed with hot smoked paprika,  [dry] Progresso Italian bread crumbs.)<\/p>\n<p>OH yum.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, about a minute. I desperately hope that this article in the NYT food section isn&#8217;t premium content. This fried chicken technique works. The rules seem to be: (a) good&hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"anyone","activitypub_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-235","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blogged in Thirty Seconds, part 2 - Out of Ambit<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dianeduane.com\/outofambit\/2003\/05\/21\/blogged-in-thirty-seconds-part-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blogged in Thirty Seconds, part 2 - Out of Ambit\" \/>\n<meta property=\"og:description\" content=\"Okay, about a minute. I desperately hope that this article in the NYT food section isn&#8217;t premium content. This fried chicken technique works. 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