This morning, I woke up to the beautiful sound of rain, which I absolutely love, especially on the weekend. Over coffee, I decided that soul food would fill my kitchen today. Deep down, honest to goodness comfort and a perfect meal for a cold weather day. Yes ma'am, fried chicken, spicy parmesan green beans and kale, hot water cornbread and my sister's ridiculously good apple pie would be on my menu this blessed Sunday. I once had a co-worker tell me "your fried chicken is so good, the chickens come to your house and say, fry me, fry me". Exaggeration, so be it, but I have been told that I make amazing fried chicken and I give thanks to Wayola, my sister-in-law, who generously shared her love of baking and cooking with me. My memories of her are forever etched in my heart. Below, I have listed "our" fried chicken recipe. There really is no secret ingredient, it is all about the oil type, temperature and cooking time. This is for you Wayola. I have made adjustments to my liking over the years, but you are the original inspiration.
Chicken, thighs and wings
Tabasco or hot sauce, to taste
Seasoning salt, to taste
Black pepper, freshly ground, to taste
In large bowl, soak chicken in buttermilk and Tabasco or hot sauce overnight. In large pot, heat peanut oil to medium temperature. Use enough oil to float chicken. In resealable bag, add flour, seasoning salt and pepper. Remove soaked chicken from bowl and immediately drop in bag. Shake to coat. Remove from bag and drop in oil to fry. The key to great fried chicken is oil temperature. Too low and it will be soggy, too high and it will burn.