Since Elizabeth is from North Carolina (she goes to college in Boone, the same little town Rich grew up in), and since I am trying to look as unattractive as possible before heading to our Palm Springs vacation, I decided that it was the perfect night for some fried chicken! I mean, when is it not the perfect time for fried chicken? Now, since I don't break out the deep frier very often (I care about my health and I would like my husband to still have three or four abs), when I do bust it out, IT'S ON! Like Donkey Kong. Which is about how big I felt after eating my way through this epic dinner. Who wants to go bikini shopping!?
Dinner Menu:
Buttermilk Fried Chicken
Biscuits with Pimento Cheese
Fried Pickles
Marinated Heirloom Tomatoes
Cheddar Grits
Homemade Fresh Mint Ice Cream
Ingredients
3 pounds or so of chicken pieces. I used thighs and drumsticks. (If you buy happy, humanely raised, free range chickens, I will think you are a better person and so will the universe. Thanks.)
1 quart buttermilk
4 cups unbleached flour
1 tbsp baking soda
1 tbsp baking soda
3 tbsp garlic powder
2 tbsp onion powder
1 tbsp hungarian paprika
2 tsp black pepper
3 tsp kosher salt
Canola oil for frying (Or peanut, or another high heat oil)
Special Equipment:
Deep
Fryer or heavy dutch oven pan (think Cast Iron Le Crueset.) We have the
Breville deep fryer from Williams Sonoma and I love it.... I just wish
it was 4 times bigger!
Method:
Place chicken pieces in a large bowl and pour the buttermilk over them. Let marinate for as long as possible. I marinated for about 12 hours, but overnight would be ideal!
Set deep fryer to 320 degrees. If you are using a dutch oven, use a thermometer to regulate temperature. Mix flour and spices together in a large bowl. Remove chicken from buttermilk and coat with flour mixture. Fry chicken for about 12 minutes until golden brown, crispy, and 160 degrees in the center. I am OCD and temperature check every piece of chicken! Transfer to a drying rack to drip and then keep warm in the oven until ready to serve.
Set deep fryer to 320 degrees. If you are using a dutch oven, use a thermometer to regulate temperature. Mix flour and spices together in a large bowl. Remove chicken from buttermilk and coat with flour mixture. Fry chicken for about 12 minutes until golden brown, crispy, and 160 degrees in the center. I am OCD and temperature check every piece of chicken! Transfer to a drying rack to drip and then keep warm in the oven until ready to serve.
cheddar grits.
i spy....
and then Tuna joined us for dinner.
*Note: We don't usually let Lucy (Tuna) sit at the head of the table,
but she hurt her paw so we wanted to make her feel better
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