I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Wednesday, August 18, 2010

Anita's Fried Chicken

I know everyone talks about a cast iron skillet for frying chicken. It's good, I agree, but I deep fry mine, since every single restaurant that specializes in fried chicken makes it this way.

Chicken Breasts and legs, or a whole chicken, cut up... you decide what pieces you want. The chicken breasts in the photos came from Sam's and are HUGE!

Self rising flour ( I have never had luck using all purpose for my chicken... can't explain it) I use about two cups to make 4 of each... if you have leftover flour mixture, use it to make gravy...

Put this mixture in a deep bowl with a snug lid.Sift the flour or at least break up any lumps with a fork, then add the following and stir well..
1/2 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
1/4 t ground red pepper
1/4 t garlic powder, not garlic salt
Take a little of the flour and test taste it. If it is too salty or spicy, add some flour. If not salty or spicy enough.. add salt or spices...this is not an exact science...

In a heavy pan, such as a heavy stock pot, pour vegetable oil enough to float the biggest breast you have in. The idea is not to allow the chicken to rest on the bottom...

Wash chicken, and if you want, remove the skin. I leave it on, but if you are concerned about fat, you shouldn't be frying chicken anyway...lol.Don't paper towel dry it, but do allow excess water to run off.

Put a few of the largest pieces of chicken in the bowl, cover and turn over a few times, gently, until fairly certain the chicken is coated. Sit upright on counter for a minute, and then remove from flour mixture and drop into heated oil. Cook only enough to allow floating room, no crowding here.
Cook larger breasts on med high heat, at least ten minutes, and lift out with large slotted spoon... prick with a fork and make sure juices run clear in the thickest portion. Repeat until all is cooked... if you time it right, it should all be done in about twenty minutes..drain on paper towels and serve.

 
I use more of the spices, but I suggest you start with these amounts and just dip a fingertip into the flour to see if you like the taste,and adjust as necessary. If it tastes bland on your finger, it will be bland on the chicken. Omit poultry seasoning, if you don't like the taste... again, adjust to your liking.

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