Text 3951, 86 rader
Skriven 2008-03-17 16:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: tastes 992
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 DS> Congrats on finding a good one.  All the supermarket fried chicken
 DS> round here is practically incinerated; some of the pieces, underneath
 DS> the horribly overdone coating, are cooked to the point of dry brown
 DS> translucent polymer and resemble [inedible] jerky.

My friend Ella Lou swore by this stuff, and I was appropriately
dubious but willing to be convinced, especially as she was
paying. It was actually quite good with the Tamazula Extra Hot
sauce I picked up. Reflecting on this phenomenon, it comes to
me that Popeye's is within a quarter mile in one direction and
Church's is within a quarter mile in the other. Also, there
are numerous Tyson factories in the area.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Herb-And-Spice Southern Fried Chicken
 Categories: Chicken
      Yield: 8 Servings

      2    Frying chickens *
      4 c  Buttermilk **
      2 tb Garlic, chopped ***
      3 c  Flour, all-purpose
           Lard or peanut oil

----------------------------HERB AND SPICE MIX:----------------------------
    1/2 ts Ground cayenne pepper
      1 ts Freshly ground cumin
      1 ts Freshly grated nutmeg
      1 ts Paprika
      1 ts Freshly ground black pepper
      1 ts Ground ginger
      2 ts Crumbled dried basil
      2 ts Bay leaves ground to a
           -powder (use a spice
           -mill or blender)
      2 ts Crumbled dried oregano
      2 ts Crumbled dried sage
      2 ts Crumbled dried thyme
      1 ts Salt

  *   weighing no more than a pound each, cut up for frying ** or plain all
  natural yogurt *** about 8 large cloves

  One: Wash the chicken and pat dry. Put the chicken pieces in a large
  nonreactive glass or stainless steel bowl. Stir the garlic into the
  buttermilk or yogurt. Pour it over the chicken and turn until coated and
  submerged in the liquid. Marinate for at least 30 minutes or up to an hour,
  refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and
  stir until they are evenly blended. Put the flour in a paper or large
  Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the
  bag and shake until the seasoning is well-distributed.

  Two: If you plan to serve the chicken hot, preheat the oven to 150 F. Fit a
  wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or
  deep-fat fryer with enough lard or oil to come halfway up the sides. Over
  medium-high heat, bring the fat to 375 F (hot but not smoking).

  Three: Beginning with the dark meat, lift the chicken pieces out of the
  marinade one at a time, allowing the excess to flow back into the bowl, and
  drop them into the bag with the seasoned flour. Close the bag and shake
  until the chicken is well coated. Lift out of the flour, shake off the
  excess, and slip enough of pieces into the fat to fill the pan or fryer
  without crowding it. Deep-fry until the outside is a rich brown and the
  chicken is tender, maintaining the temperature at 365 F about 15 to 20
  minutes, turning the chicken once, if necessary.

  Four: Remove the pieces as they are done, drain well, and place on the wire
  rack set in a cookie sheet. If you want to serve it hot, keep the finished
  chicken in the warm oven while you fry the second batch.

  NOTE: A certain well-known take-out chicken with eleven herbs and spices is
  not the only Southern fried chicken that is seasoned with a complex blend
  of herbs and spices; it is just one of many. You can experiment with the
  combination until you have your own unique blend. If you don't have a
  couple of the spices on hand, feel free to omit them. When deep-fried,which
  is the way I prefer to cook this one, the chicken makes great picnic fare
  because it stays crispy long after it's cold, and the spice and herb
  seasoning stands up well to other highly seasoned picnic food.

  Source: The Dinner Table

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