Barb Freda wrote:Am I nuts?
Jenise wrote:A sale on organic chicken thighs decided last night's main course: fried chicken and succotash. And I got to thinking as I made it that the ultimate fried chicken is still a moving target for me--I probably only make this meal twice a year (if that), and each time I vary something about the way I make it. Last night's was buttermilk-soaked chicken coated in flour seasoned with Lawry's seasoning salt, flakes of sage and enough white pepper to give the coating a gentle heat fried in 1/2 an inch of corn oil, turned once.
Was it good? Yes. Was it great? Maybe. Is there a better way? Entirely likely.
So I thought I'd compare notes. How do each of you make fried chicken? Oh, and what's your favorite wine choice? I served both a Reuilly (03 Denis Jemains, I think) and an 02 white Rhone varietal blend from California's Beckman winery. Much as I love the former wine, the richness of the latter made it the better choice.
Jenise wrote:Karen, I've never seen that product. BUT, I'm reminded now, you spoke of this Tabasco marinade on the old board, and shortly after I had some wings in a trendy pan-Asian style restaurant that were infused with a wonderful vinegary, Tabasco-like hotness. I adored them. But not owning Tabasco I didn't immediately pursue that, and then I forgot about it. You now have me salivating at the thought--and since there's a half a quart of buttermilk in the fridge, this would actually be an excellent time to get around to it. After I buy some Tabasco, of course.
ChefCarey wrote:[I just have one thing to say about this - page 141 Chef on Fire.
Jenise wrote:Sriricha: yes, love the stuff with certain Asian foods. Often marinate chicken wings in it to broil for parties.
Cholula: yes, Bob's favorite taco sauce.
Tapatia: yes, Jenise's favorite taco sauce.
But no Tabasco.
I'm surprised that Cholula's your favorite--it has great flavor but it's pretty gentle for a chilehead like you.
Jenise wrote:So this is where Oprah goes every time she visits Seattle, eh? Sounds great.
Eric and Bucko---gravy and mashed potatoes, too? It's an indulgence I give in to almost never, but Eric if I were choosing a last meal I have to admit that chicken plus gravy and mash would be hard to beat. By the way, on the subject of gravy, I caught an episode of Paula Dean wherein she made a pan gravy--without milk! I thought all self-respecting southern women made milk-based pan gravies for fried chicken.
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