Today, on the 4th of July, I want you to experience freedom! Freedom from the fear of cooking fried chicken at home, and this is just the recipe to do it! It’s absolutely perfect, not only for your Independence Day picnic or celebration, but next Tuesday is National Fried Chicken Day, so you have a legitimate excuse to make a double (or triple!) batch and enjoy it all week! I came across this fried chicken recipe in Cook’s Country Magazine. I was looking for a method that would yield an extra crispy on the outside, super moist on the inside version, and I found it in this recipe! First let’s talk about what makes this chicken moist. It gets soaked in buttermilk and salt brine which helps the chicken retain moisture and also gives it a wonderful flavor. What makes the outside crispy is the combination of flour and spices that the chicken is dredged in, and then refrigerated for several hours or overnight. When you get ready to fry the chicken, that coating has pretty much glued itself to the chicken making it the perfect crispy crust I was hoping for! If your turns out the way I think it will, it’s going to be winner, winner chicken dinner!
Watch my How To Video for Best Fried Chicken here!
Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!
Watch My Video for Compound Butter here!