A Perfect Day for The Perfect Pig
Today, after a leisurely morning and a trip to the gym, Ferlotta and I lunched at Carl's Perfect Pig, which is certainly worth the drive out Highway 70 to White Bluff. Carl's is very much a rural, family-run place, and they hand-make the best chicken fingers we've had. Their ribs were the best that I've had in Tennessee, and all the veggies were home-cooked good. We had to help bus our own table to get a place to sit, but the service was more than friendly enough to make up for that. Be warned, when you come visit us, we will make you join us for lunch at the Perfect Pig.....and you'll love it!
Today, after a leisurely morning and a trip to the gym, Ferlotta and I lunched at Carl's Perfect Pig, which is certainly worth the drive out Highway 70 to White Bluff. Carl's is very much a rural, family-run place, and they hand-make the best chicken fingers we've had. Their ribs were the best that I've had in Tennessee, and all the veggies were home-cooked good. We had to help bus our own table to get a place to sit, but the service was more than friendly enough to make up for that. Be warned, when you come visit us, we will make you join us for lunch at the Perfect Pig.....and you'll love it!
posted by Paul at 1/23/2005 09:47:00 PM
2 Comments:
Yea, umm - That "best chicken finger" thing is about to change. Break out your deep fryers, folks.
Heff's Planet Hollywood Chicken Finger rip-off :
2 c. Cap'n Crunch cereal
2 c. corn flakes
2 1/2 c. all-purpose flour
3 T. granulated onion
3 T. granulated garlic
1 T. pepper
6 eggs
1 c. milk
25 to 30 chicken tenders
Vegetable oil for deep frying
Heat oil for deep-frying to 375 degrees F.
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well.
Arrange on wax paper.
Deep fry chicken in small batches for 3 1/2 minutes or until golden brown. Drain.
Makes 4 servings.
Creole mustard sauce, recipe follows:
1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard
Combine all ingredients and mix well.
Serve on side with chicken.
Makes about 2 cups.
Heff is not Lying! That is some GOOD STUFF! I am picky as hell! Make some chicken Paul and we will help you eat it!
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