If you are going to do that - go for a bit of sage, parsley, pepper and add some (ground fine) chicken bouillon granules - that should do it for you - soaking in buttermilk is a plus - I wouldn't go for the Accent - I am against MSG. I don't think you will need anymore than that.
(think about it - just how many spices/herbs do you think they would use? they want to make a profit and they made everything cheap)
Posted By: Cook Chatty Cathy
Jul 14 # 7 of 18
Yeah I do not and have never owned Accent, I just have never bought it, I didn't even know it had MSG!
Posted By: The Ironic Chef
Jul 14 # 8 of 18
Cathy, do you have a pressure cooker made for frying? Using a regular pressure cooker could be dangerous for the use of oil.
Posted By: Cook Chatty Cathy
Jul 14 # 9 of 18
The Ironic Chef wrote:
Cathy, do you have a pressure cooker made for frying? Using a regular pressure cooker could be dangerous for the use of oil.
No I don't IC. It was just an idea, I believe like you it is not a good idea now that I think more upon it!
Posted By: chubbyalaskagriz
Jul 15 # 10 of 18
janie is the queen of buttermilk chicken- she swears by it- YUM!
The Ironic Chef wrote: