Quote:
Originally Posted by Sapphireho
Did your restaurant do the cut with the wishbone piece? Not many places do that cut anymore.
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Yes, nine pieces, 2 legs, 2 thighs, 2 wings 2 side breasts, 1 center breast.
We cut the chickens then soaked them at least 24 hours in a salt water in the chiller. They were then cooked by hand breading them using milk, then the flour mix, and in a pressure cooker for 12 minutes. Chicken was stacked in the cooker with thighs and legs on the bottom, breasts in the middle, wings on top, 5 chickens at at time. (Can't believe I remember all this).
If you requested it (secret menu item) we would make it for you fresh with double batter, but you had to be willing to wait.
The chain (Gold Skillet Fried Chicken) used to be big in Virginia and other areas there, but after the original owner died it went South. The family sold it to Dairy Queen, who then sold it to one of the franchisees a little later.