Fried (Copycat) Tex's Chicken

As much as I've been talking about the Tex's chicken coating which is baked in the oven to yield chicken almost as good as ones that are fried, there is actually a fry-able version of Tex's chicken. Of course, I don't like it as much, since its more bothersome to fry stuff than to shove it in the oven, but its actually quite nice. Fried things often taste nicer than baked things, don't you agree? Must be all that oil, hehe. Just for reference, he used the coatin gof Copycat Tex's chicken v4 for this.

Anyway.... Justin is still very much a n00b (beginner, meh. Just wanted to say that, haha) in frying things, it seems. I suggested he deep-fry it (not that we have enough oil...) but he refused, shuddering at the thought of all that oil. But let me tell you, I personally think that deepfrying might have been healthier than what he did. He heated up about 2-3 tablespoons of oil and shallow-fried the chicken in that. In fact, I don't even think the oil was all that hot. So the flour on the chicken absorbed all the oil. -_-; AND he wasn't watching it carefully enough, so it got just slightly burnt. As you may be able to see from the picture. So not only was the chicken *not* crispy (from all the oil... *shudder*) but it had a slightly bitter aftertaste as well. o.0

That said, the chicken was actually quite nice, though a bit too spicy for me. Hadi commented that it tasted stronger than before, but that might have been due to the fact that Justin was a bit too free with the ingredients this time. Justin thought it tasted very unique-tasting. Not sure what he means by that. He claims that it doesn't taste at all like the baked version, but both me and Hadi disagree. I personally thought it was too spicy, though I don't think it was because of the pepper in it. Justin likes fried dried chillies, so he added some in together with the chicken. This made the whole thing very spicy, I think. I could barely taste the rest of the chicken, since it was just too spicy. Ah well.

Its a short one today. :)

Quote of the day: Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.