Good Chicken For Frying
This may seem like a moron question, but... I'm 50ish and haven't done fried chicken since Crisco was all the rage.
But lately I've been trying to get back to it and it's always coming out crappy and the problem seems to be the -chicken-.
All the pieces seem to have tendons that are just tough and chewy... like tendons everywhere.
It drives me nuts because you go to any KFC and all the pieces are -great-.
Am I doing something wrong? I keep trying different brands and they all cook the same---TOUGH.
What's the secret?