One of the most important distinctives of Baptist theology, IMO, is the fact that a Baptist preacher's belt is the fence on a graveyard for fried chicken. Moreover, since the Torah tells us that "the fat is the Lord's," I view it as my obligation to offer a recipe and some tips on how to do it well. This Vienna style recipe can also help you please your wife, especially if you're doing the cooking.
Ingredients; 1 frying chicken, 1-2 lbs lard, 1 cup cornmeal, 1 cup white flour, and 2 eggs.
Cut chicken into pieces (drumsticks, thighs, boneless breasts) and skin. Put skin into iron skillet on medium, salt lightly, and render your schmaltz while you cook your cracklings to a golden brown. Retain carcass (chest cavity, back & neck) and wings for soup or other uses; they just don't work too well in frying, IMO.
(and to remove breasts; using a sharp utility knife, start at the breastbone and allow the knife to follow the rib cage down towards the back)
Salt meat on both sides and sprinkle lightly with lemon juice and refridgerate for 1-3 hours. Get three cereal bowls and put cornmeal (or bread crumbs), white flour, and eggs in them. Beat eggs until they are well-scrambled.
When you're ready to cook, use your "cracklins" skillet and add enough lard to fill about 0.5" deep. Heat to "medium high", or until lard barely starts to get hazy and "smoke."
Dredge drumsticks in flour, then eggs, and then cornmeal, and place into skillet. Follow with thighs and breasts as space is available in the skillet. Cook a few minutes on each side until browned; meat is done when it's "firm" in your cooking tongs. Serve with salad, mashed potatoes, and cornbread....
....which can be made this way; mix the leftover flour, egg, and cornmeal, add ~1/2 tbsp baking powder and milk to make a pancake-like batter. Drain most of the oil from the skillet (filter and save it for next time) and cook your "hoe-cake" or "johnny-cake".
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4 comments:
That goods very good. My father used to make our fried chicken using white flour, eggs and pepper. He's flour the parted chickedn pieces, lie them in a shallow pan of veg. oil, and pepper lightly as they cooked.
I'll have to try your recipe. Even us Presbyterians, know good fried chicken when we see it!
Hope you enjoy, and no worries if you add some spices to it! (your dad's plan sounds good too....)
Us Evangelical Charismatics (Evangamatics) like to soak the chicken in butter-milk over night, then fry it up.
Sounds like yet another good reason to send some chicken to the great graveyard in my gut. Thanks, Surly!
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