It has been a painfully rainy Spring here in the DC area. Almost every day I’ve woken up longing for the temperate, sunny weather I enjoyed in San Diego. When we did finally get a momentary break from the drizzle, it was cause for celebration.
Kelly and Hala showed up at my door, champagne in hand, and I whipped up some of my favorite Southern dishes: fried chicken, mac n cheese, biscuits, and fried okra. I’d never made fried okra before, so that recipe needs some work. But the mac n cheese and fried chicken were top notch.
Here’s how I prepared the chicken:
I gathered bone-in thighs and drumsticks, buttermilk, hot sauce, salt and pepper, paprika, and flour.
Add about 1/2 cup of hot sauce to the buttermilk, then add about 1/4 tsp. pepper, 1 tsp salt, and 1/2 tsp. paprika to the flour. You’ll want to set up a nice little workstation since the whole thing gets a bit messy.
Dip each piece of chicken in the buttermilk mixture, then coat thoroughly in the flour mixture. Then place the chicken on a baking sheet where it can sit for a while.
After about 30 minutes, the chicken will start to look less powdery – that’s what you want. Start heating up a big pot of oil (I used peanut). Once its very hot, you can start dropping in the chicken a few pieces at a time. Cook it at least 10 minutes, until it’s crispy and golden brown.
Then set it on a plate (covered in paper towels) while you finish the batch.
The last step is to enjoy with friends. White wine and rooftop views suggested.