-=> Mike Powell wrote to Dave Drum <=-

 > The Kentucky Fried Colonel here (we only have a sngle store these
 > days) has a mayonnaise based slaw that compares well to Popeyes -
 > even if their chicken doesn't

 MP> It has been quite a while since I have tried the Colonel's finest... it
 MP> is a little pricey for one person... so I am sorry to read that the
 MP> quality of the chicken has slipped so much.  I am betting they changed
 MP> the secret recipe or the way they cook it.  Poor Colonel Sanders is
 MP> probably spinning in his grave.  ;(

Regular KFC never was a favourite. Before Popeyes came to twn I preferred
Lee's Famous Xtra Crispy. Lee's Famous was started by Lee Cummings who
was a nephew of Harlan Sanders. In '81 he sold the chain to Shoney's
and retired. Iy has been merged and re-organised several times since.

I really liked their Extra Crispy and heir Chicken Livers. Then Popeyes 
came to town..........

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Chicken Livers
 Categories: Poultry, Dairy, Offal
      Yield: 2 servings

      1 lb Chicken livers
      1 lg Egg
    1/2 c  Milk
      1 c  A-P flour
      1 tb Garlic powder
           Salt & pepper
           Vegetable oil to fry

  Place chicken livers in a colander; rinse with cold
  water and drain well. Blot dry with paper towels.

  Whisk egg and milk together in a shallow dish until
  blended.

  Place flour, garlic powder, salt, and pepper into a
  zip-top bag; shake to combine.

  Heat oil in a deep fryer or large saucepan to
  375§F/190§C

  Dip chicken livers in egg mixture to coat, then
  transfer, one at a time, into flour mixture, shaking
  the bag to coat completely.

  Gently place coated livers, a few at a time, into hot
  oil; cover with a splatter screen and cook until crisp
  and golden brown, 5 to 6 minutes. 

  Uncle Dirty Dave's Kitchen

MMMMM

... It truly doesn't get more mid-century modern gross than this one.
--- MultiMail/Win v0.52