FINGER-LICKIN' GOOD:

DINNER IN 60 MINUTES: Simple Pan-Fried Chicken (Renee Schettler, November 13, 2002, Washington Post)

Fried chicken with irresistibly crispy skin and amazingly succulent meat doesn't necessarily entail a goopy batter and gobs of oil. Here, for instance, all it takes is the proper technique and a little patience when tinkering with the pan juices.

Man, I gotta get a skillet. Posted by Orrin Judd at November 15, 2002 8:38 AM