Fried Chicken.
And the angels sang out. Sweet, glorious, fried chicken. Quite possibly the ultimate comfort food. So perfect. Crunchy, succulent, spicy, sweet. I could sing it’s praise forever.
When I lived in the South my life was changed..by many, many things, but the food. Oh the food! The first time I had proper fried chicken was in Raleigh, North Carolina. I was on the road playing a gig, and was lucky enough to attend a church lunch potluck dinner. If you’ve never darkened the door of a church potluck, it’s basically a smorgasbord of awesomeness where everyone attending brings a dish, and you chow. Beans, coleslaw, pulled pork, ribs, biscuits, corn on the cob, and fried chicken. These people know how to live!
My idea of fried chicken until that day was either ‘dirty bird’ served by The Coronal or at the deli counter of my local grocery store. Not. The. Same. Food. I’m pretty sure I ate a baker’s dozen the day my eyes were opened. I was totally blown away by how something so simple, could be beyond amazing.
In my time on the road we were ‘Free-gans’. We ate anything someone was willing to feed us. Usually this turned out to be a $10 party pizza (thanks for the thought, for real), and we were hungry and happy to receive. But when we spent any time at all South of the Mason Dixen, it was potlucks galore, with spreads as far as the eye could see. Do yourself a favour, attend a church potluck.
After leaving Nashville and moving home to the Great White North I’ve made it my personal mission to recreate (to the best of my ability) any and every dish that I feel in love with during my time in the South.
Here’s a little love for both the South and my Northern home. Maple Buttermilk Fried Chicken.
Maple Buttermilk Fried Chicken
For the overnight delicious bath;
3 1/2 lbs chicken, drumsticks & thighs
1/4 cup pure maple syrup
2 cups buttermilk
1 teaspoon cayenne
1 teaspoon thyme, finely diced
1 teaspoon sea salt
For the seasoned flour;
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground white pepper
1 tablespoon lemon zest
Canola oil, for frying
In a large bowl (or freezer baggie), combine your chicken, maple syrup, buttermilk, cayenne, thyme, and sea salt, and mix together. Cover with plastic wrap, and place in the fridge overnight (at least 8 hours).
Heat 3 inches of canola oil in a deep dutch oven to 350 degrees. Preheat your oven to 350 degrees.
In a bowl, combine your flour and spices, and mix together. Working in batches, drench the chicken pieces in the flour, getting them well coated, and fry (turning every minute or so) for 6 minutes. Remove cooked chicken pieces, and place onto a rack set over a baking tray.
When all your chicken is fried, place the baking tray into the preheated oven to cook through (25-30 minutes – internal temperature should be 180 degrees).
Remove. Eat. Make more chicken. For added deliciousness, serve with coleslaw, pickles, and freshly squeezed lemon.
