It has been a painfully rainy Spring here in the DC area. Almost every day I’ve woken up longing for the temperate, sunny weather I enjoyed in San Diego. When we did finally get a momentary break from the drizzle, it was cause for celebration.
Kelly and Hala showed up at my door, champagne in hand, and I whipped up some of my favorite Southern dishes: fried chicken, mac n cheese, biscuits, and fried okra. I’d never made fried okra before, so that recipe needs some work. But the mac n cheese and fried chicken were top notch.
Here’s how I prepared the chicken:
I gathered bone-in thighs and drumsticks, buttermilk, hot sauce, salt and pepper, paprika, and flour.
Add about 1/2 cup of hot sauce to the buttermilk, then add about 1/4 tsp. pepper, 1 tsp salt, and 1/2 tsp. paprika to the flour. You’ll want to set up a nice little workstation since the whole thing gets a bit messy.
Dip each piece of chicken in the buttermilk mixture, then coat thoroughly in the flour mixture. Then place the chicken on a baking sheet where it can sit for a while.
After about 30 minutes, the chicken will start to look less powdery – that’s what you want. Start heating up a big pot of oil (I used peanut). Once its very hot, you can start dropping in the chicken a few pieces at a time. Cook it at least 10 minutes, until it’s crispy and golden brown.
Then set it on a plate (covered in paper towels) while you finish the batch.
The last step is to enjoy with friends. White wine and rooftop views suggested.
IT WAS SO GOOD
all caps necessary.
omg yum!!! xO!
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