Fried Chicken

Fried Chicken

recipe from http://www.foodnetwork.com, courtesy of Alton Brown

Ingredients:
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions:
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.

Lynchburg Lemonade

recipe from allrecipes.com, courtesy of M. Charles

Yield:  1 serving

Ingredients:
1 cup ice cubes
1 (1.5 fluid ounce) jigger Tennessee whiskey
1 (1.5 fluid ounce) jigger sweet and sour mix
1 (1.5 fluid ounce) jigger triple sec (orange-flavored liqueur)
3/4 cup chilled lemon-lime soda

Directions:
1.Fill a tall glass with ice cubes and pour in the whiskey, sweet and sour mix, triple sec and lemon-lime soda. Stir with a straw and enjoy!

Southern-Style Sweet Iced Tea

recipe from Paula Deen’s Southern Cooking BIBLE

Yield:  8 cups

Ingredients:
6 to 7 black tea bags
4 cups boiling water
1 cup sugar

Directions:
1. Place the tea bags in a large heatproof bowl or pot and pour in the freshly boiled water.  Let steep for 5 minutes.  Fill a large pitcher with 4 cups room-temperature water.  Strain the hot tea into the pitcher and stir to combine.  

2. In a small, heavy-bottomed saucepan, combine 1/2 cup cold water with the sugar.  Simmer until the sugar completely dissolves, about 5 minutes.  Pour the sugar syrup into the tea to taste.  Refrigerate the tea until nice and cold.  Serve over plenty of ice.