Come On In My Kitchen

Cause The Pots Are On & We're Cookin'!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

We continue our journey this week through the southland.  I still have a hankering for that down home cooking... you know, a little comfort food.

I am proud to announce that the state of the "Southern Food Nation" is alive and well.  You see, I don't care where you come from, but everybody loves a little "Southern Fried" now and again.  And if you add a little bacon infused collard greens with some fried okra and green beans... well you have what we here in the south call "a meat and three".  Doesn't get any better than that.

Now we are not counting calories or worried about "trans-fat" and such.  Nope... we are only concerned with crispy, juicy deliciousness.  And what better way to celebrate the south than with Fried Chicken, a little Bourbon, Rum, Brandy Punch and some Delta blues.  Oh Yeah...

Come on in the Kitchen... The Pots are on!

The Plate... 

Fried Chicken - The Ultimate Comfort Food

Fried Chicken - the ultimate comfort food.  I confess... I get cravings for fried chicken.  I really like it with a little spice to it.  I know, I know... you knew that.  I try not to have it to often, but hey it's just good man.  Throw in a buttermilk biscuit, some mashed potatoes, greens and I am good to go.  Dark meat for me though.  You know, it's the juiciest.  But, if you're a white meat type of person then hey... come on over.  We won't have to worry about who gets what piece.
Ok, there are several schools of thought here.  Do you brine / marinate your chicken?  Are you a double dipper in the flour for your prep?  I say yes to both!
So, let's get busy...

What you need... 

3- 4 lbs of chicken cut into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tblsp garlic powder

2 tblsp onion powder

2 tblsp paprika

1 tblsp cayenne pepper (ok, you can cut back on this if you don't want it spicy)

Fresh ground pepper

1 quart buttermilk

2 tblsp hot sauce (Tabasco, I know I know)

Peanut oil for frying

1/4 bunch fresh thyme

3 big sprigs of rosemary

1/4 bunch sage

1/2 head garlic - smashed

Lemon wedges for serving 

What you do...

Put chicken into a large bowl and completely cover the chicken with water. 

Add a couple of tablespoons of salt and refrigerate overnight.  

In a large platter, mix the salt, pepper, flour, garlic powder, onion powder, paprika and cayenne.

In another platter combine the buttermilk and hot sauce.  Season with salt and pepper.

Drain the chicken and pat dry. 

Dredge the pieces in the flour mix.

Then dip them into the buttermilk then back into the seasoned flour. 

Set the chicken aside while you get the oil ready. 

Put about 3 inches of peanut oil into a large deep pot.  Add your thyme, rosemary, date and garlic while the oil is still cool. 

Heat over medium-high until oil is 350-365.

Once the oil has reached 350 we are in business.  

Carefully add the chicken a little at a time. 

Fry until golden brown turning the chicken as needed (about 12 minutes)

Lay the chicken on a paper towel and sprinkle with salt and pepper. 

Once you have fried all the chicken scatter the fried herbs and garlic over the top. 

Garnish with lemon wedges.

Now, grab a glass of punch and enjoy.

The Playlist...

Come On In My Kitchen

Where do I start?  The Delta blues, the root of it all; some original tunes and some redone.  Check out Dion singing "Hoochie Coochie Man" or Big Head Todd's redo of "Come on in my kitchen"... Awesome!  And, if you're not familiar with Keb Mo... well you're welcome.  Chris Thomas King, who appeared on the "Oh brother where art thou" soundtrack, does an excellent job with Mr. Johnson's classic as well.  So,  come on in the kitchen and have some punch while we wait on the chicken.  You know... "cause it's gonna be raining outdoors". 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Chatham Artillery Punch

Have Punch, Will Party.  Ok this is potent stuff...

Ready?

What you need...

 2 oz green tea leaves
juice of 3 lemons
1/2 lb brown sugar
1 quart dark rum
1 quart brandy
1 quart bourbon
3 bottles of champagne

This party could end quick or go on forever... depending on the guest list.

What you do...

Ok, good things take time.
- soak the tea leaves in a quart of cold water about a day and a half
- mix the infused water with the lemon juice and the brown sugar
- add the booze
- now, let all that marinate and hang out for at least eight hours
- now pour over a big block of ice and add the champagne
- get your camera ready

Oh dear... you've been in the punch already haven't  you?

Please... Day Drink Responsibly

 & 

Keep On Cookin'!