On a recent afternoon, I walked down a dusty street in downtown San Antonio to find a makeshift table set up for lunch.

We’d ordered fried chicken and black beans and rice from the roadside restaurant, but I wasn’t sure which of them would be the best.

I’d heard that fried chicken from one of the other restaurants, but the owner of the place said she didn’t serve fried chicken.

“It’s a tradition in the South,” she told me, “and we’re just not doing it anymore.”

I wondered if it was true, and asked if she was kidding.

She laughed and said, “It was a tradition.”

I thought for sure she meant that, but she wasn’t kidding.

And the reason for her not serving fried chicken, it turns out, is because the restaurant’s owners wanted to make sure their customers were getting the most value for their money.

Fried chicken is, by definition, one of those foods that requires a lot of preparation.

In the US, there are a lot more frying pans in restaurants, frying pans that require a lot fewer ingredients, and a lot less time and effort to cook.

In South America, it’s a much simpler affair, but it’s still a lot to handle and cook.

So it’s no surprise that fried chickens are a dish that’s very often forgotten in American restaurants.

In some South American countries, like Chile, they’re still served with fried potatoes and other small dishes.

But in the US and in most of Europe, fried chicken is the main dish, and it’s not just because fried chicken requires a large amount of preparation time and labor.

It’s because in the United States, fried chickens can be cooked in almost any oven, at home or in the kitchen, and in a variety of ways.

To make them at home, you need to make a lot: a lot (or you can use the leftover chicken for things like chicken sandwiches, tacos, and more), a lot and a little (the leftover chicken can be eaten as a salad or as a dip), and a fair amount of salt (and lots of butter).

You can make them in a slow cooker, but for best results, you want to cook them for a long time, and not just to get them out of the fridge overnight.

And you can also use leftover chicken, which is usually much smaller than the meat.

The best way to prepare them is to have a big stock pot or deep-fryer.

To get the best results with chicken, you can either cook them in batches or cook them separately.

When you’re cooking them in the stock pot, you should keep your stock simmering so the chicken won’t cook too quickly.

The chicken should be cooked for about two hours, and then it’s ready to be tossed in the deep-fried oil.

In this recipe, I’m using a stock pot.

The stock pot is a very simple appliance.

Just put the chicken into the stockpot and add enough water to cover it.

Once it’s fully covered, turn the heat down to low and add the stock, then turn the burner to high and cook for another five to 10 minutes.

You want to keep the chicken covered, so you can let it cool before adding the chicken back to the pot.

You can also put the stock back on the stovetop for five to seven minutes to let the chicken get a little tender.

After the chicken has been in the liquid, it will get very soggy, so keep it in the pot for a couple of minutes until the chicken is cooked through and cooked through completely.

(The same goes for the breading.)

After it’s cooked through, put it back in the oil.

This process will allow the chicken to set up a bit more.

Once the chicken cooks through, you’ll notice that the outside of the chicken becomes slightly browned.

This is the part where the bread crumbs are added to give the chicken a crust.

The oil will begin to thicken as it cooks, and this will make the chicken more crispy, and the breadcrumbs will become crispy, too.

You’ll notice the chicken also gets a little more juicy as it’s cooking.

Once you’ve finished cooking the chicken, remove it from the stock and put it into the deep fryer.

You will need to be careful to not let the oil scorch the outside as it comes out of there, so turn the oven down to medium and turn the meat and potatoes on high heat.

After about 20 minutes, the chicken will be done, and you can remove it and put a fork into the fat.

The meat should be almost cooked through.

Serve it with your favorite dipping sauce.

In most places, fried fried chicken comes in two main forms: boneless, skinless chicken breast, and deep-fat fried chicken thigh.

The skinless version is usually the most popular form, and is often served with a side of rice and beans.

The boneless version is often considered the

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