In Okarche, Oklahoma, a restaurant serving fried chicken the exact same way for more than 40 years; In downtown LA -- a Mexican joint doing 500 hand made tamales a day; And a favorite suggested by Triple D viewers in Houston - a deli in a strip mall making corned beef and kreplach like they do back in New York are checked out by Diners, Drive Ins and Dives.
Restaurants Featured:
 |
| Eischen's Bar & Grill |
108 2nd South St.
Okarche, OK 73762
405-263-9939
Cash Only establishment. They serve a limited menu (whole fried chicken, nachos, fried okra, frito pie, fried mushrooms and BBQ sandwiches) and only serve beer, wine and soda. It is definitely a "family" place to eat.
 |
| Mom's Tamales |
3328 Pasadena Ave.
Los Angeles, CA 90031
323-226-9383
www.momstamales.com/
 |
| Kenny & Ziggy's |
2327 Post Oak Blvd
Houston, TX 77056
713-871-8883
www.kennyandziggys.com/
First Aired: 9/07/09
Posts
1 comments:
Eischen's Fried Chicken clone
1 boiler/fryer cut into pieces
1 egg
2 Tablespoons water
1 cup wheat flour
1/4 teaspoon baking powder
2 Tablespoons cornmeal, finely ground
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
1-1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
Whip egg with water.
Mix flour with other ingreients.
Dip chicken in egg mixture, to coat, drip dry
Dredge wet chicken pieces in flour mix
Coat/repeat again, if desired
Fry pieces several at a time, making sure not to overcrowd. Cook for approximately 15 minutes @ 330, until skin is a dark golden brown.
Avoid turning too often.
Drain on wire rack or paper towels.
Post a Comment
We would love to hear your comments.