So I made fried chicken last night which was pretty good. Only my second attempt and I think it came out OK. Chicken was moist and done all the way though and the crust was crispy and not too heavy despite frying in Crisco (I think my ateries are screaming today). I also butchered my own chicken (I butchered it here...not to be confused with slaughtering it...not quite southern enough for that) which made the meal cheap as all hell. Unfortunately, when I was thinking about making it I mentioned it to Pam who said, "Oh, I've got a lot of spices at the house you could use if you want them." So I didn't buy anything extra at the store which is good because they are expensive. I'm not sure what Pam makes all the time but her spices were litterally, Salt (a good start), cloves (both ground and whole), cardamon, ginger, all spice, and chili powder. THATS IT. If you were going to keep 6 spices in a cabinet...would cardamon make your list, and seriously, how often could you possibly use cloves? Wouldn't PEPPER be a good start? Maybe even paprika? Garlic Powder? Basil, Oregano, Thyme, Rosemary???? Of course, none of those things showed up in the cabinet. Ugh, it came out ok despite the complete lack of spices. Pam also tried to give me instructions on cooking and her little hints and tips that I quickly discounted because she doesn't know what she's talking about. After all was said and done she tried a piece (which I truthfully didn't want to spare) and said it was quite good..."of course", I thought. She then suggested that I could work for the colonel...I'm not sure if thats a good thing or not to hear from your boss...is it a harbinger of an upcoming termination??? Probably not...but still. She did make some corn and an avocado and cucumber salad which were both OK...actually the corn was really good locally grown and very sweet. The salad on the other hand could have been so fresh and light except that she drowned an already greasy avocado in about 20x too much oil and vinegar dressing. The best part, is that the house still (as of this morning) smelled like fried chicken. I was tempted to eat some for breakfast but decided against it and had a much more health responsible granola bar and yogurt instead. I'm hoping the oats and nuts will expunge some of the grease that is surely coating my entire interior right now. Delicious though, I wouldn't have my heart attack any other way. Patrick OUT!!!

2 comments:

Anonymous said...

I heard that tempura batter or corn flakes make for especially crunchy fried chicken.

~your new southern sister

Patrick said...

Hmmm...tempura batter might be good but I wasn't deep frying the chicken so I'm not sure how that would turn out. Corn flakes does sound interesting...I used self-rising flower this time which made for a bit lighter crust. Also I hear that the secret to getting a good thick crust that sticks to the meat is to refrigerate the coated pieces for 30-40 minutes before you actually cook them. I imagine that it allows for the flour to hydrate more thoroughly. Also, I used buttermilk this time instead of egg and let it marinade overnight...a big improvement there in both taste and consistency.
-P

Post a Comment