"Dammit!"

     Lets talk about Buttermilk Fried Chicken. The quintessential soul food of the south. And a dinner I am proud to make for my husband.

     I began to love the art of making food and being a home chef from watching my dad in the kitchen, but I understood how for some it was a "labor of love" when my Nan would make me her fried chicken when I was younger. She would rarely be willing to make it, though sometimes I could convince her simply because she loved me. When she did I never failed to hear "DAMMIT!" come shouting from the kitchen. 

     Now I find myself saying the same thing when I make it. As making GOOD fried chicken is indeed a LABOR of love. IYKYK. I also need to stop and say, I am a HOME COOK. I rarely measure other than with my heart; I learn through trial and error. I am finding my taste and most of my recipes will reflect that. I am happy to answer questions if any arise.

     

     My Labor of Love recipe:

1. Soak chicken thighs in buttermilk over night

2. Heat about 2 inches of high-temp oil in deep sided pan on medium heat (it should take longer to heat the oil than you'd initially expect as you're not flash frying them, as I learned my first time)

3. Remove chicken thighs from buttermilk and thoroughly coat in an egg wash - which is typically made up of one egg per chicken thigh and a splash of milk (maybe about 1 TbSP)

4. Then coat in seasoned flour - I season mine with garlic powder, onion powder, paprika, salt and pepper to taste

5. I cook them the right amount (till their golden) on each side. I verify they are done when the internal temperature is 165°F.  Here is where the "DAMMIT" comes in, feel free to scream it when the oil inevitably pops on every exposed square inch of your skin.

6. Let cool a little before you dig in or you will regret it as my husband and I learned the hard way...

~C