Aching Thighs

Fried Chicken from the Achewood Cookbook II


This sounds like a simple and honest recipe for a sensible meal. Can other animals be fried in this way, such as raccoon, opossum, or cat-of-the-woods?
I too am interested in the mixture of Lawry's and varmint. Please send pamphlets.
Take no truck with this man's claims. Peter H. Cropes' only lawful claim is to a meager birthright on the narrow, leaf-cluttered trail of an aimless lineage. The trail is cut through the heavy, wild woods in which his forebears have bred, openly, heedlessly, in moonlight, as the animal urge took them, frantic and fearful as the small mammals of the forest, their tiny hearts fluttering out the beats of a short and meaningless existence. To mix Lawry's (which, I admit, will work in a pinch) with Old Bay is to take after the fashion of the city dwellers, when they mix baking soda into their cocaine. To add weight but not substance, in the name of profit, in the face of a quality drug experience. To the best of us, fried chicken is as a drug. We will do what we must to protect it.

-Pete's Enemy
I once had prime rib at Lawrys' restaurant in Los Angeles. This was in about 1968. Some of, if not the, best prime rib I have ever eaten, so no foul recommending their salt.

Thanks for the fine description with many helpful elaborations!
Any fool knows Cat-of-the-woods is meant for stew and stew alone. [points to Gregory's heart and then hand]
Mr Cropes,

Thank you for sharing this recipe.

I am sure that it will be predominantly featured on our holiday table Meat Day next.

Fine days to you, sir.
-- MrJM
Lawry's is the only commercial spice that made it from my Mother's kitchen to mine. Her recipes were London East End meets Sunset magazine circa 1963 - think savory filling in a puff pastry, with garden salad. This is her recipe for Chicken - only she sectioned a whole bird, to please those who like gnawing on small bones.
So-so recipe, except: chicken, when dry and then dusted with flour, is very crispy. But so it is also with panko or fresh bread crumbs. Or nothing. If one knows what they're doing. I suppose the Lawry's seasoned salt is OK, more or less. A matter of taste.
Otherwise, it sounds like he hasn't eaten (or cooked) very much chicken. Brining or soaking in buttermilk overnight, adds hugely to flavor, juiciness and tenderness of white meat (which he thankfully doesn't tackle; his method would turn it into chicken leather). The dark meat becomes succulent. And eating the third section of the wing, bone and all? Come on...ever heard of stock?
The big secret here is drying the chicken first. When I use the three pan method (personal preference), the first thing I do is toss the chicken in corn starch to dry it out. I shake off the excess and pat that with a paper towel. The minor secret is to let the chicken sit for a few minutes before you fry. This hydrates the flour and makes it combine with a tiny amount of oil to form the crispy coating. PS: My former contest winning rub for brisket was mostly Lowry's. I use a similar mix of ingredients with smoked paprika now and it is a little better. Lowry's is an excellent product!
cat-o-th-woods on found alder skewers over a fur-natcher fire is th meal o them battlin' kings what is fightin monsters on th-lord-o-th-ring.