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
winter and fall, I usually switch my drinking habits and move over to bourbon and whiskey. This drink goes particularly well with the herb fried chicken.
2 or 3oz bourbon (whiskey will work too)
½ lemon, juiced
2 tbsp. sage simple syrup*
2 sage leaves (plus a couple for garnish)
in a cocktail shaker: add bourbon, lemon juice, simple syrup and sage leaves. Top with ice and shake until the cocktail shaker is frosty – about 30 seconds. Divide among two glasses, fill will ice and garnish with a sage leaf.
to make sage simple syrup:
½ cup water
½ cup sugar
heat water and sugar in a small saucepan and dissolve the sugar. Remove from heat and add the sage. Allow the sage to steep and cool down on the syrup – at least 30 minutes.
store in the fridge. You can use in teas and other cocktails.
just in time for the weekend… enjoy!