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Ask me what I'm having for lunch today!

chubbyalaskagriz

chubbyalaskagriz

New member
It's Tuesday so I get to enjoy one of my FAV food splurges ever! Our local Popeye's has a Tues. Special: A thigh and a leg for 99 CENTS! I will cruise thru the drive-thru, order TWO, then cross the street to the Quick n' Easy to take part in their Tuesday Special which is a 44 oz. fountain drink and a bag of chips for a BUCK! (no cents in ruinin' my awesome Popeye's deal by paying them 4 bucks for their slaw or rice!) then I drive to nearby Miller Park, find a secluded table by the fishing pond and savor my THREE DOLLAR FEAST! Yum!
 
geez -

You do better than Rachel Ray - $40 a day! LOL

And remember - no dishes to do!!!

LOL!

Hey - all kiddin' aside - ENJOY!
 
I love it Kevin you are livin' LARGE and not spending a fortune in the process!!! You are most definetly my "kind of people":D

Thanks for sharing, Cathy

P.S. Just in case you wanna know...I had a tomato sandwich with a fresh 'mater form my garden, and some left-over beans from a Moroccan dish I made on Sun. and for breakfast this morning I had homemade rice pudding I prepared for desert last night!!! Good stuff I must add!!!
 
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Wow, Cathy- I'm jealous! My Mom and Arturo both make excellent rice pudding! I can't make it nearly as good as they- and now I'm craving me a dish of it, thanks to you! Ha! Yum!
 
can you modify the recipe?
I have a clone:

6 cups vegetable oil or olive oil, for frying
2/3 cup all purpose flour
1 tablespoon salt
2 tablespoons ground white pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
3 eggs


1 frying chicken with skin cut into pieces. I just buy the pieces Heat oil
over medium heat in a deep fryer or in a deep cast iron skillet on the stove

Combine the flour, salt, peppers, and paprika in a bowl.

In another bowl, break eggs and beat until well blended.

Check temperature of oil by dropping a pinch of the flour mixture in pan. If
the bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour
mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or
until the chicken is a dark golden brown.

Drain chicken on paper towels and serve warm.
 
All it would take to modify that would be replace the salt with a sub, make sure you buy chicken that hasn't been brined and possible sub one egg for olive oil to coat with which would drop the sodium count from 189 mg to 126 mg.
 
You can marinade using a salt sub. Just remember that a sub doesn't last as long. Don't make a marinade to use several times. Make just enough for what you are marinating now. When I say won't last as long I mean that it will lose its savor once mixed with wet ingredients. It won't go rancid or anything.
 
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