Sunday, October 18, 2009
18 October 2009 - Tribute to The One
Tonight's Sunday Supper is dedicated to Jim's Aunt Theone who passed away last week in Fargo. She was a great lady, and her daughter, Tonya, and grandson, Hans, decided that I should cook Southern Fried Chicken as a fitting tribute. I took this video of Theone, Tonya and Jim last February when we were visiting. Theone loved to play cards and tell stories. She was always very kind to me when we visited, and she was as quick witted as they come! She will be greatly missed, especially by her loving family. So, comfort food is definitely in order! Plus, there is a freeze watch in Atlanta for tonight. It has been cold all weekend, so a great, hot Southern meal was just what we needed. I have been asked why I do not publish my recipes on the blog. Honestly, it would just take to long, and I do not always follow recipes. However, there are three key tricks to making fried chicken. One, brine it in salt water (1/3 cup per quart of water) for at least 4 hours and up to overnight. Next, remove the brined chicken from the refrigerator two hours prior to frying until the chicken comes to room temperature. If it is too cold, it will cool the oil down to fast. That brings me to the third and final tip: maintain a constant frying temperature of 325 degrees. If you follow these steps, your fried chicken will be crispy on the outside and very moist on the inside!
Here's to a better week ahead for everyone.
- Southern Fried Chicken
- Mashed Potatoes with Chicken Gravy
- Green Beans
- Franny Betty's Buttermilk Biscuits
- Lemon Meringue Pie