First video for the 2012 brewing season. http://www.facebook.com/pages/Gratis-Brewing/157835060950621 http://gratisbrewing.blogspot.com/
Question by ProjCon: Ever heard of chicken with a good scald on it?
Apparently you fry the chicken first, then throw in some water toward the end. Anyone ever heard of such a thing? is it a north carolina thing? I’m from georgia and I’ve never heard of it. But in Fried Green Tomatoes there’s a line about the chicken having a good scald on it. What is it??
Best answer:
Answer by Sparkles
You scald the chicken pat it dry then cook it. Not the other way around or you would have soggy chicken. My mom is a great cook, and she said this is the way you do it.
What do you think? Answer below!
When I was young, we used to scald chickens before plucking them…….sorry……..
You boil the chicken in water for 3 minutes after water begins to boil, drain, pat dry then coat with seasoned flour, batter or what ever you like, THEN fry it. If you threw water into frying chicken I gurantee you will be making trip to hospital or doctor. NEVER EVER put water in hot oil.
scald is actually another word for blanching, which is exactly what you discribed. never seen fried green tomatoes but……
scald is a cooking technique by plunging food such as tomatoes into boiling water, in order to loosen there skin and facilitate peeling.
I always thought it just meant that you had cooked some extra good chicken.