Winner, Winner, Fried Chicken Dinner
Fried chicken as we know it today is a Soul Food staple in the United States. What many don’t know is that it traces its origins all the way to Africa where the peoples living in the western side of the continent would season, batter, and deep fry chicken in palm oil. When peoples from that region were enslaved and brought to the Americas, they brought their traditions, both culturally and culinarily, with them.
During the period of reconstruction and segregation following the Civil War, Black people often found themselves denied service at “Whites Only” restaurants and lunch counters. Fried chicken helped provide a portable and reliable food alternative.
The idea of serving fried chicken with mashed potatoes, gravy, and a biscuit didn’t really appear until Harland Sanders appropriated Soul Food and began selling this combination out of a gas station in Kentucky. A few decades and 23,000 franchises later and “southern style” fried chicken has spread to all corners of the globe.
This recipe may not have a “secret blend of 11 herbs and spices,” but it’s still finger licking good (please don’t sue me, KFC).
Biscuits and Rosemary Butter
For my biscuit recipe and rosemary butter recipe, click on this link!
Sweet Corn on the Cob
Ingredients:
Ears of corn, husks removed and cut in half
2 gallons of water
½ cup Kosher salt
½ cup Old bay
Instructions:
In a large pot, bring the water, salt, and Old Bay up to a boil
Drop corn into water and cook for 45 seconds to a minute.
Creamy Mashed Potatoes
Ingredients:
3 pounds gold Yukon potatoes, peeled
1 quart of milk
1 pound butter
Salt and ground white pepper
Instructions:
Peel the potatoes and place them in a pot with enough cold water to cover by an inch and bring up to a simmer.
While that’s going, place milk and butter in a small sauce pan and place over low heat. Simmer until butter has melted completely
Once the potatoes are cooked through, drain the water and mash the potatoes. If you have a ricer I would recommend using that.
Slowly mix in the milk and butter a little at a time until the right consistency is achieved.
Season to taste with salt and white pepper.
Chicken Gravy
Ingredients:
½ cup unsalted butter
½ cup all-purpose flour
1 quart chicken stock
¼ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper
Instructions:
Melt the butter in a saucepan over medium-low heat and whisk in the flour to form a roux.
Continue whisking every few minutes and cook the roux until it becomes a light golden-brown.
Whisk in the stock and bring the gravy up to a simmer. Stir frequently and cook to thicken up until it can coat the back of a spoon.
Whisk in the cream, salt, white pepper, and cayenne.
Fried Chicken
Ingredients:
Bone-in chicken thighs
Chicken drumsticks
Dredge:
6 cups all purpose flour
3 TBSP salt
2 TBSP dried chopped parsley
1 TBSP dried chopped basil
1 TBSP dried thyme
2 TBSP smoked paprika
1 TBSP finely ground black pepper
1 TBSP onion powder
1 TBSP garlic powder
1 TSP cayenne pepper
Chicken Brine:
1 QT buttermilk
1 cup dill pickle juice
2 bay leaves
¼ cup pickled jalapenos
¼ cup cajun seasoning
Instructions:
Combine buttermilk, pickle juice, pickled jalapenos, and cajun seasoning and submerge the chicken fully into the brine. Make as much brine as you need to ensure all the chicken is fully covered. Brine overnight in the refrigerator.
The next day, mix all of the ingredients for the dredge. Make sure to mix it well enough to ensure it is all fully incorporated.
Preheat your deep fryer to 275ºF with your favorite oil (Peanut oil is highly recommended)
Pull each piece of chicken from the brine allowing any excess buttermilk to drip off before coating it in the dredge.
Slowly lower the chicken into the fryer and cook for 12-15 minutes. I strongly recommend getting a probe thermometer to make sure the chicken cooks to an internal temperature of 160ºF.
Once the chicken is finished cooking, remove and place it onto an elevated wire rack to allow any excess grease to drip off.
Enjoy!