FIERY FRIED CHICKEN WITH FRIED GREEN TOMATOES AND VIDALIA ONION RELISH SUMMER 2007

By Big_Daddy

Southern fried chicken is, of course, a delicacy in the Deep South and my version uses lots of hot sauce with the buttermilk marinade-not very appealing to children, perhaps, but a special treat for adults. True Southerners once fried their chicken in lard or shortening but today the health emphasis is much stronger and most now use oil. However you can flavour the oil by adding a few strips of bacon to it as it heats up. Remove bacon when oil is the right temperature for frying. This will give the oil some extra flavour. Adding a little cornstarch makes a crispier batter. You can remove chicken skin if desired or you can use boneless, skinless breasts or thighs. Cook them for about 4 to 5 minutes a side.

Ingredients

• 1 chicken, cut into 8 pieces
• Salt and freshly ground pepper
• 1 cup (250 mL) buttermilk
• ¼ cup (50 mL) hot pepper sauce
• 1 tbsp (15 mL) chopped thyme
• 1 cup (250 mL) flour
• 2 tbsp (25 mL) cornstarch
• Vegetable oil for frying

Preparation

Step 1

1. Season chicken with salt and pepper.

2. Combine buttermilk, hot sauce and thyme. Place chicken in bowl and pour over buttermilk mixture. Marinate for 4 hours in the refrigerator covered.

3. Combine flour and cornstarch, season with salt and pepper and place on a plate. Remove chicken from buttermilk, shake off excess buttermilk and roll in seasoned flour.

4. Heat ½- inch (1-cm) oil in a skillet over medium-high heat. When oil is very hot, add chicken and fry for about 8 minutes per side for white meat and 10 minutes per side for dark. Skin should be crisp and the chicken not greasy. Place chicken on paper towels to remove any further grease. Serve with Fried Green Tomatoes and Vidalia Onion Relish (recipes follow).