I don't fry chicken that often...

R

richard-in-cincy

Well-known member
but this past weekend with family deluged upon me, and a trip to the zoo and a picnic to plan, I decided it was high time to make Lee Bailey's "Southern Fried Chicken." And wouldn't you know, all those years reading that recipe, I SAW buttermilk, no milk, for the marinade. So, I took that as an omen that it must be so on the recipe and, since I'd already bought a quart of buttermilk, it was buttermilk in the marinade! But I digress...

The low down: Soak your chicken in buttermilk, overnight, with a half bottle of Louisiana hot sauce, a couple pressed cloves of garlic, a spoonful of mustard, and some various herbs from the garden. Drain. Flour. Fry it up.

Wow.

 
Sounds great!....

but if I do this, who will clean up my cooktop?
Any thoughts on how this might be baked, instead of fried?

 
Actually...

I was thinking that.

After it's marindaded, one could coat and oven fry. But then, the wonderful oven-fried chicken posted earlier is very close.

As I said, don't fry the chicken often, but damn, was it good!

 
I know....I just hate cleaning up the stove later!

The hot sauce in with the buttermilk reminds me of the buffalo chicken dip recipe.
Have you tried that one yet? It's alwyas a winner.....

 
And I agree

what a mess! But, as the big poohbah at the family gatherings, when I cook, I DON'T clean. I walk away and let all the adoring masses who ate food do that. And I'm quite observant!

 
It's a good term. I'm glad you're keeping it. I didn't mean to be spelling police. It was cute.

 
marindating is...

soaking the chicken in a county near san francisco.

mirindating, of course, is soaking it in seasoned rice wine.

 
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