Adapted from:
Curtis Aikens, Southern Living
AUGUST 2002
If you've watched The Help, you know what I'm talking about. While watching Celia Foote take a bite of that crispylicious drumstick, you either thought I gotta have me some chicken or I gotta cook fried chicken. Either way, you know that you won't get that deep flavoured chicken by running to your nearest KFC. No offense Colonel Sanders, once in awhile, your chix do taste mighty good... but it does feel like quick fix, there's no depth in the flavours albeit boasting 11 herbs and spices... most of all... it's commercial... how much love can we get from it.
Southern cooking is all about soul cooking. You cook everything with love and passion and it'll transmute into comfort food even if it didn't cost you a dime.
Tip 1: Add cayenne pepper if you like your chix spicy
Tip 2: Fry your chix a minute or so less if you wanna keep the colour light. We kinda like caramelized edges and J is sooooo scared of blood and so longer frying makes everyone happy in my house :P
Wow, okay before my passion get the best of me... here are the ingredients:
6 chicken pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
300 ml buttermilk
1 cup self-raising flour
exta 1-1 1/2 tablespoon salt
exta 1/2 tablespoon ground black pepper
Vegetable Oil, enough to cover 1 1/2 inches of the pan
Good knob of butter
Directions:
Soak chicken in buttermilk for at least 12 hours, whole day if you can. Turning it now and again if chicken's not fully submerged.
In a re-sealable bag, combine flour, extra salt, extra ground black pepper, and other spices you want your chix to have. Shake the bag until all chicken are coated.
Heat your vegetable oil in a deep skillet, add a good size knob of butter and start frying your chicken.
I cooked all drumsticks and fried one side covered for 3 minutes, uncovered 2 minutes. Turned over to the other side, covered 2 minutes, uncovered 1 minute. Brown parts of chicken that's not yet golden.
Drained in a kitchen towel and rested for a a minute or two before serving.
Serve with buttermilk biscuit, mash potato, gravy, rice or vegetables and enjoy your chicken the southern way.
Keep on cookin', keep on hummin'!
-Acoustic Chef - cookin' one tune at a time!
Curtis Aikens, Southern Living
AUGUST 2002
If you've watched The Help, you know what I'm talking about. While watching Celia Foote take a bite of that crispylicious drumstick, you either thought I gotta have me some chicken or I gotta cook fried chicken. Either way, you know that you won't get that deep flavoured chicken by running to your nearest KFC. No offense Colonel Sanders, once in awhile, your chix do taste mighty good... but it does feel like quick fix, there's no depth in the flavours albeit boasting 11 herbs and spices... most of all... it's commercial... how much love can we get from it.
Southern cooking is all about soul cooking. You cook everything with love and passion and it'll transmute into comfort food even if it didn't cost you a dime.
Tip 1: Add cayenne pepper if you like your chix spicy
Tip 2: Fry your chix a minute or so less if you wanna keep the colour light. We kinda like caramelized edges and J is sooooo scared of blood and so longer frying makes everyone happy in my house :P
Wow, okay before my passion get the best of me... here are the ingredients:
6 chicken pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
300 ml buttermilk
1 cup self-raising flour
exta 1-1 1/2 tablespoon salt
exta 1/2 tablespoon ground black pepper
Vegetable Oil, enough to cover 1 1/2 inches of the pan
Good knob of butter
Directions:
Soak chicken in buttermilk for at least 12 hours, whole day if you can. Turning it now and again if chicken's not fully submerged.
In a re-sealable bag, combine flour, extra salt, extra ground black pepper, and other spices you want your chix to have. Shake the bag until all chicken are coated.
Heat your vegetable oil in a deep skillet, add a good size knob of butter and start frying your chicken.
I cooked all drumsticks and fried one side covered for 3 minutes, uncovered 2 minutes. Turned over to the other side, covered 2 minutes, uncovered 1 minute. Brown parts of chicken that's not yet golden.
Drained in a kitchen towel and rested for a a minute or two before serving.
Serve with buttermilk biscuit, mash potato, gravy, rice or vegetables and enjoy your chicken the southern way.
Keep on cookin', keep on hummin'!
-Acoustic Chef - cookin' one tune at a time!
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