Cooking In, Dinner, LunchKerry Alaric Cheeseboro2010, chicken, Cooking In, cornmeal, crispy, Dinner, flour, fried, herbs, Lunch, season, skin, spices, spring, yearComment

The Proof Is In The Eating

Cooking In, Dinner, LunchKerry Alaric Cheeseboro2010, chicken, Cooking In, cornmeal, crispy, Dinner, flour, fried, herbs, Lunch, season, skin, spices, spring, yearComment
My 2010 Fried Chicken
EVERY EARLY SPRING I TWEEK my fried chicken recipe ever so slightly and an never-ending quest to perfect it. It's usually during the warmer climates, when people are having picnics and outdoor parties, that I am asked to bring my popular fried chicken—taking off from where both my mom and dad successfully left off—and I just want to make sure that everyone who tries it remembers it being better than before.

So dredging some breast and drumsticks in a flour and cormeal mix spiced with salt, pepper, garlic powder, chili powder and paprika, and herberd with dried oregano, basil, sage and tarragon, I deep fried those in some hot corn oil two-to-three pieces at at time for about 10-12 minutes per batch, and they came out all golden, crispy-skinned on the outside.

They remained juicy on the inside as well, and, for once, you don't just have to take my word for it! A new friend (recently hired fellow worker) who barely knows me and has never had my cooking chimed in for herself on what she thought of my fried chicken in this video. Suffice to say, she was a fan!

Bun Apple Tea!

.kac.

My 2010 Fried Chicken