anytime I celebrate, please believe ALL of my favorite things will somehow be incorporated. so, as we bring this month long celebration to an end, we can’t forget food & libations! of course, I had to ask for help. because she can BURN in the kitchen (not literally), I turned to the great shawanda mason or as I like to call her “lil wanda, of eat.drink.frolic
you have to follow her blog & InstaGram, she has great recipes, amazing cocktails, and the best frolicking adventures! Not convinced? Continue reading, you’ll see!
I don’t fry chicken often…scratch that, I never fry chicken. It’s not because I don’t enjoy it (I do) it’s mainly because I’ve never been able to perfect it the way many of the women in my family have. I guess that’s setting quite a high standard since they’ve had so many years of practicing but I like to aim high in my endeavors. but when my friend Tisa requests fried chicken, fried chicken it is – she’s the only person I’d do this for; especially given the fact that I have a not so well-ventilated kitchen so I’m pretty sure the house smelled like chicken for days. oh well. In my version of fried chicken, I used chicken tenders primarily because it’s easy and most of the time I’m hungry when I’m cooking and have no time to waste. Enjoy!
for the brine:
chicken tenders (I used 8 tenders)
for the chicken:
1 cup of flour
1 tsp salt (don’t be shy with the salt)
1 tsp. black pepper
1.5 tsp. herbs de Provence*
*Herbs de Provence is an herb mixture that you should be able to find prepackaged in your local grocery store. It is typically a mixture of: marjoram, rosemary, thyme, oregano and lavender.
in a large bowl, add the chicken tenders then pour in buttermilk and a few dashes of sriracha. This is your brine for the chicken. if you can, allow the chicken to at least sit for 30 minutes longer if you can. for this recipe I did an hour and a half. if sriracha isn’t your thing, any hot sauce will do.
in a shallow dish, season with flour with salt, pepper, herbs de Provence and lemon zest.
heat a decent amount of vegetable oil in a skillet. to test and see if your oil is hot, stick the handle of a wooden spoon in the oil. if it bubbles, the oil is ready.
the fun part: one by one, remove each chicken tender from the brine, dip in the flour, dip back into the buttermilk then flour again. it seems a little extra but it gives the chicken a little extra crispiness and it makes all the difference.
fry your tenders (or whatever pieces of meat you’re using) until the outside is crispy and golden.
continue reading, after the break (more…)