In the "Blacked Peas" thread, Fox River Rat asked for THIS recipe.

I'm gonna' try... at least to provide the basics.

My parents, Emory and Aldah Scarborough could make the most tasty, succulent fried chicken that you could even imagine.

They put Colonel Sanders to shame.

I've known the basics behind this for many, many years, but only in the last few years have I been able to duplicate the same (or similar) results.

The whole idea is really very simple.

What you do is to flower and bread the chicken, with your secret recipe of special breading, herbs and spices, then the do a quick brown in VERY hot oil, just until it's browned good, but not cooked through and through.

You then put the browned on the outside, but not done on the inside chicken, in a closed lid pot, set to a very low simmer. The hot chicken then steams until it is done. The result is browned, tasty, but not greasy chicken.

Like I said, the basic idea is really very simple. You quick brown the chicken, and then you steam it until it's done.

It's the special breading, herbs and spices, that's so tough to get right. It took me YEARS to get it just right.

THAT I can not share. Sorry.

Duane