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A small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a ...
Standard plate lunches consist of one or two scoops of white rice, macaroni salad (in an American style), and an entrée (usually in a Japanese style such as chicken katsu or teriyaki). [1] A plate lunch with more than one entrée is often called a "mixed plate".
The importance of fried chicken to southern cuisine is apparent through the multiple traditions and different adaptations of fried chicken, such as KFC; Nashville's Prince's Hot Chicken Shack; or the Cajun-inspired Bojangles' Famous Chicken 'n Biscuits and Popeyes Chicken. [120] [121] [122] [123]
Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes.
Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the ...
Choosing bone-in and skin-on chicken thighs provides the opportunity for an irresistibly crispy skin — although boneless and skinless chicken thighs work in this recipe, too!
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
A true southern New Year's food tradition is cabbage and black-eyed peas, according to Ryan Helmlinger of St. Tammany Parish, La., who cooks both for the holiday, stating one is for good luck and ...