y’all lost me, my friend who taught me to make “chicken paprikash” made it sort of like a soup or stew with chicken, onions, sour cream, paprika salt pepper and dumplings. Damn near cures the common cold. I thought it was an authentic recipe, guess not?
as for fried chicken, popeyes and kfc are both overcooked and salty as hell, I like Churches fried chicken when I can find it. Mmmmm greens as a side, nom nom nom.
a friend of mine once wondered why they don’t sell chicken skins like pork rinds
or sugared grits or sugared grapefruit gaaaah gross! I spent winters in the north and summers in the south (which I know is ass backwards but try to explain it to my parents) and I wanted summer as much to get back south as much as to get out of school and the city!
I prefer Popeye’s over KFC, but lately (because it’s closer) I’ve been into Rofo chicken. Go to Wawa for sandwiches and gas, and Royal Farms for chicken and Top Pop. Just be sure not to take Haloti Ngata’s Rofo chicken.
I’ve always been into thighs and legs. This might explain my love for watching rugby.
Depends on the style. Serbian paprikash is a little different. Yours sounds like an authentic Hungarian version (which is the language the name “paprikash” comes from and it’s a dish most associated with Hungary. Hungary and Serbia share a border, so it’s no surprise there’s slightly different recipes thought the region. In Hungary, a paprikash is pretty much defined by the presence of sour cream.)
If you want to compare your recipe, this is my recipe for paprikash as most commonly encountered in Hungary, with notes on local variations.
Excellent, puly. I’m totally ignorant re the food of Central Europe. I’m so fired up to try this dish.
Any other recipes I should look at? Goulash soup?
the do at Filipino stores
as far as chicken, look for the other KFC, Korean fried chicken
Did you say goulash soup? Here’s recipe. I do love that soup. The Austrian and German versions of it are quite nice, too, and a bit richer. It’s discussed a little bit in that thread.
that is pretty much the same recipe except we got lazy and broke open a can of whomp biscuits and tore them up and chucked them in for dumplings. If you do the onions in a skillet first then transfer to a crockpot this is a great crockpot meal. I don’t know exact brand I used of papikra, it came in a good sized red and yellow tin.
damn, now I’m hungry. Since it’s only me now it’s kind of a lot to make, though if you have freezer space and make sure there’s no dumplings it freezes well. sometimes my friend did half sour cream and half yogurt but I preferred the all sour cream though:)
My husband also wants to know this. Personally, I don’t LIKE chicken skin, though I sometimes eat some of it. Bill is more than happy to dispose of any chicken skin that I don’t eat. He got some honey BBQ wings tonight, and gave me one. I carefully pulled off the skin and ate the meat, and gave the skin back to him. Sort of like Jack Spratt and his wife, only in reverse.
I like the skin, too, but it seems to me that chicken skin is much fattier than it used to be. I remember it being anything between crispy-crunchy and a bit soggy, but I don’t recall finding a layer of fat on the underside as frequently as I do now. I begin to side with the non-skin folks.
Yeah, I love crispy chicken skins, too. I sometimes save them when breaking down a bird that I’m not using skin-on for whatever reason to crisp up on their own and use for sandwiches. Kind of like how you would use bacon in a sandwich. It’s awesome on a chicken burger or chicken sandwich. And if you fry it up with some onion and schmtz, you have a Jewish dish called “gribenes.”
I have to agree that chicken does seem a little bit fattier than it used to be, while pork has gone in the other direction and become far too lean for my tastes.
Does anybody else’s local KFC have a buffet? They do here in the Asheville area, and it is delicious. Granted, I’ve only been to it once, the other day, and I was starving to death because I hadn’t eaten all day, so maybe that’s why it tasted so good, but damn it was good. I’m going back.
In my neighborhood within 15 minutes of my house is a Church’s, a Popeye’s and a KFC. For many of the same reasons as other posters I never go to KFC anymore, it tastes different than it used to and they seem to always be out of something (“it’ll be 20 minutes…”) so I avoid them. Popeye’s is great, I love the sides there and the biscuits are good, but my favorite is Church’s. Fatty, deep fried comfort food. I wish Church’s and Popeye’s weren’t location so far apart or else I’d get Church’s chicken and Popeye’s sides.
Around here all of the KRR became Boston Chicken, with then became Boston Market.
Back about 20 years ago there was this place called “KFC kitchen” Actually, I can’t remember what the heck it was called but it was like a premium restaurant with KFC’s name attached to it.
It was buffet (like) style except all the food was behind a glass and you had to tell the server what you wanted.
This place was AWESOME! All the veggies were like farm fresh, the mashed potatoes were real mashed potatoes and the chicken was excellent. Not over cooked like you get at regular KFCs. They also had pot pies there but I never ordered one.
I assumed this was some sort of marketing experiment as I never seen one and haven’t seen one since they shut the place down many years ago.
I’d give up my first born to be able to eat there again! 
Every once in a while I’ll see one on an interstate somewhere. The billboards always make sure to note that buses are welcome.
My dad taught me over 20 years ago now, when making chicken n’ dumplings, pull off the skin from the thighs and fry it crisp. Then crumble it and add it as a garnish to the final plate, it’s amazing!
I agree that KFC sucks. I eat Church’s.
It’s Pamela Anderson or Pamela Anderson Lee. Lee is not her middle name, it is the name of her husband. They got divorced.
Sorry. My brain must already be full of, you know, important stuff.
Yeah, like her bust size. That’s pushed out all the room in my brain for the order of her names.