Terry D.
Yelp
Well this is about as close to my mother's, grandmother's and everybody else's mother or grandma out there during the 50's thru the 60's fried chicken from a cast iron pan coated with only flour shaken in a brown paper bag, with salt and pepper.
Back then the only chicken with a wet egg and flour dredge, and maybe Buttermilk batter was KFC. Mom didn't know anything about a 11 spices, other than two, salt and pepper.
Now I love a good crunchy fried chicken that is now ubiquitous, (Popeyes', Vons, Ralph's, KFC, Church's, Pioneer etc.) it's not what was typical in anyone's household. Now I didn't grow up in the south, but my mom's family was from Arkansas, and you'd thought she'd know about buttermilk and egg's dips. But no my friend she didn't and never but never did such a thing.
And don't get me started on mashed potatoes. Dinah's serves the real thing with little tiny chunks of potato in there. Praise the lord!
I only have two issue's. I live in Pasadena and she's too far away and I'm not crazy about her gravy. I grew up with milk gravy from the pan drippings. So next time I'll pass on the gravy.
Finally, everyone in the shop was so lovely. Made the visit all that more special.
Oh, I almost forgot. As I approached the front door two women were walking out the door with a cart carrying several huge aluminum pans filled to the brim with what I assume was fried chicken with several sides. It had to be enough for at least 50 some people. Now if that isn't an endorsement I don't know what is.