Wednesday, April 30, 2008
Oh Yes Fried Chicken
First, go out and buy yourself a pair of tongs and a iron skillet. Then, loosen the top button on your pants. Then, and only then, you should tackle this recipe.
Four chicken breasts, sliced in half lengthwise, OR a pound of drumsticks, OR about a pound of whatever kind of chicken you want.
Half of one large onion, sliced.
One quarter cup of a mix of herbs: parsley, thyme, tarragon.
Half a teaspoon of paprika.
Half a teaspoon of cayenne pepper (red pepper).
Two cups of buttermilk.
Put the chicken in a bowl and toss the onion on top. Cover with milk, toss the herbs and spices on top, stir a little, and let the chicken soak at least eight hours and up to two days. (Mine soaked about 22 hours.)
Two cups of canola oil
Two cups of flour
Salt and pepper
Whatever other herbs and spices you'd like.
Heat the oil in a heavy-bottomed skillet over medium high heat, until a pinch of flour sizzles on contact. In a heavy paper or plastic bag, mix the flour, herbs, and spices. (I didn't put measurements because I always think it takes more than recipes say. The original called for a half teaspoon of each, but I loaded in about a teaspoon and a half to a tablespoon of each, plus various spices not listed.) Drain the chicken in a colander, remove the onion, and put the chicken in the bag and shake. Using your tongs, put the chicken into the pan and let it cook about ten minutes on each side. Enjoy!