Today – guest post – Carmen burns recipes in the kitchen. 🙂 Also from Reese’s book. 🙂
Aunt Reese, with her spoon, wrote a book about cooking. The only edible thing in the whole book is this. For me, that is. Okay, actually there’s another one, but I still don’t understand the concept of pecans. So the recipe goes like this:
Dorothea’s Brined-and-Battered Fried Chicken: 1 pint buttermilk mixed with 1/4 cup hot sauce (optional), One 11 / 2- to 2-pound chicken, cut into 8 pieces, 2 cups all-purpose flour, 1 tablespoon kosher salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon hot paprika, 1 tablespoon freshly ground black pepper, 2 cups whole milk, 2 large eggs, beaten, Peanut or vegetable oil for frying.
I mean, whey (says google) – drinking yogurt I say, some spicy sauce, a chicken cut into 8, flour, salt, granulated onions (if you find it somewhere, please tell me) and granulated garlic, hot paprika, ground pepper (fresh!), milk, 2 beaten eggs and oil. She says some quantities there, but I was born and raised in Europe, on the continent. For me, things are measured in grams, pieces and by eye. Usually by eye.
She says that she mixes the whey with the spicy sauce (which is not obligatory), puts it in a zippered bag, throws the chicken in the bag, closes it and keeps it in the fridge for at least 8 to 24 hours. I tell you, a pot with a foil on top is just as good. After the time has passed, leave the bag / pot somewhere in the kitchen to heat the chicken. Drain the juice and keep the chicken, after which:
Mix the flour, salt, onion and granulated garlic, paprika and pepper. She says in a paper bag. I call it a bowl. Mix the eggs with the milk in another bowl. Throw the chicken in the bowl with the flour, then in the bowl with the eggs, then return to the flour. Because it’s winter. And the chicken needs a lot of clothes.
When the chicken is ready, put a Dutch oven on the fire (if you search on google, you will find that it is your grandmother’s cauldron), fill it with oil and let it heat up. The oil. Then throw the chicken inside and wait for it to sizzle. About the price of a cigar (about 7 minutes for normal people). Then turned it and do the same the same. Then take it out and let it drain somewhere.
It is eaten hot.
Now, if your name is Carmen and you cook from memories, you use sliced chicken breast, not all chicken’ (because it’s hard to cut it. Especially if you’re lazy), you forget to drain the chicken ‘ (this wasn’t really a disaster), you forget to add salt (something I can only do), you overdo it with paprika and spicy sauce, and you remember that hot oil burns.
Otherwise, all good and hot in the summer! Lust in the belly!
PS, for those who wonder, Dorothea is her grandmother.
The recipe is from the first book proposed at the January / February cookingbookclubWhiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love & Baking Biscuits by Reese Witherspoon. The next book comes out in early March. 🙂
Read all the #cookingbookclub articles here.
See here all the disasters in the kitchen.