Originally Posted by
genejockey
Counterpoint: Nana's recipe for fried chicken was chicken, flour, salt, and pepper. Crisco for frying. No fancy seasoning mix, no marinade, no soaking in buttermilk.
Counterpoint
#2 : I season steaks the same as I season chicken for grilling, and they're both excellent, if I say so myself.
Now, chicken breast? That's essentially the tofu of meats. But thighs.... mmmmmmmmm....
Flour and Crisco are exactly my point, though. The chicken you're talking about is breaded and fried, which makes just about anything taste good.
Not moving on this one; my experience in person is that people get a LOT less interested in chicken when it's actually just chicken.