Do you ever get tired of gluten free, fat free, raw, whole grain, baked not fried, low carb, ….blah, blah, blah. All of that is good, sure, but sometimes you just get a hankering for….fried chicken. Curt had that urge last week. I bet as a kid I had fried chicken at least twice a month. But now I couldn’t remember when we last had fried chicken, not even the Colonel’s, so damn it, it was time!
Curt decided to use just boneless thighs and breasts. He first seasoned the chicken with three blended seasonings from Penzey’s Spices, Balti, Mural of Flavor and Tandoori.
Balti: coriander,garlic, ginger, cumin, Ceylon cinnamon, mustard, cardamom, clove,fennel,fenugreek,chamushka, star anise, cilantro, anise seed and bay leaf
Mural of Flavor: 12 spices and herbs, shallots,onion, garlic,lemon peel, chives, orange peel
Tandoori: coriander, cumin, paprika, garlic, ginger, cardamom, saffron
Then the chicken was drenched in flour which had been seasoned with paprika, turmeric and salt and pepper. The pieces then went into buttermilk and back into the flour mixture.
Now 8 – 10 minutes on this side. Once you deem it cooked through, drain on some paper towels and put on a serving plate. Now don’t get distracted by the local news on the television in your kitchen because your fried chicken will get a bit dark like ours. The good thing is it still tasted wonderful. We had ours with cole slaw and bisquits. Yum. Today -fried chicken, tomorrow -back to salad.