OK, so listen up, I was getting inside information about how to make fried chicken from a person who truly knows. The mistake I made, is one I make all too often, I didn’t write it down. Never trust me if I’m telling you something and I’m not reading it off a page. Details leave my mind like flour through a sieve, and it’s only gets worse with the heat.
The truth is, (or so far as I know it) that you soak the chicken in a water brine (one part salt to five parts water) for about five hours. Leave the milk out of the mix. The milk was a distant cousin from a whole other conversation about Cindy’s daughter soaking mackerel to get rid of that fishy taste. When you do that, try throwing in a bay leaf, some fresh thyme, a garlic clove and some peppercorns.
I also promised the recipe for an apple blueberry crisp:
8 green apples, or a mix of different types, sprinkled with about 1/3 to 1/2 cup of sugar. For the top, mix together with your fingertips: 1 cup of flour, 1/2 cup of cold butter cut into bits, 1/2 cup of brown sugar, 1/4 teaspoon of baking powder and 1/2 teaspoon of cinnamon.
Bake at 375 degrees until the apples have softened and the crust has gone golden.

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