Ī portion of Chicken, with buildings from the early 1900s and the F.E. However, the spelling could not be agreed on, and "Chicken" was used to avoid embarrassment. Due to the prevalence of ptarmigan in the area, that name was suggested as the official name for the new community. In 1902 the local post office was established, requiring a community name. There is a cafe with gas station, a small hotel, an RV park, a small general store and a saloon located at Chicken.Ĭhicken was settled by gold miners in the late 19th century. It has frequently been noted on lists of unusual place names. However, usually year round, there are 17 inhabitants: due to mining, Chicken's population peaks during the summer. The population was 12 at the time of the 2020 census, up from 7 in 2010. It is a community founded on gold mining, and is one of the few surviving gold rush towns in Alaska. which is probably a similar effect to a flour layer, but much easier for me.ĭisclaimer - I've used these breading techniques on cheese, or on vegetables like eggplant, and not actually on chicken - I think the principles would be similar, though.Chicken is a tiny unincorporated village in Southeast Fairbanks Census Area, Alaska. On the other hand, I sometimes make a thin batter with flour, spices and the egg mix, and dip in that before the breadcrumbs for a thicker crust. well, I've used it sometimes, and not used it sometimes, I've never seen a dramatic effect from pre-flouring before an egg wash, at least not one that outweighs the extra fussiness of the step. Besides, you will likely get enough oil in the recipe from frying.Īs for flour. I've found the eggs by themselves were too thick and didn't stick well, but thinning them out let them wet the surface evenly enough to get breadcrumbs sticking nicely.Īnd oil won't help any of it stick, and doubly so because the oil will probably make it easier for the coating to dissolve in the cooking oil, rather than staying together. Use water or milk to thin the eggs, and not oil.
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