copy-of-img_4138.JPGI just had a great lunch with my mom and brother. I had flautas with pico de gallo and washed it down with Horchata, tasted great but not a good combination for the old stomach. I was planning on working out, now I have to stall for time. My roommate has a tea kettle that does not whistle so she made a post-it note with a picture of a tea kettle on it and stuck it next to the door so she wouldn’t leave the house with the burner on. Somehow I got it stuck to the back of me and went to the gym the other day, people were probably wondering what kind of statement I was making or what a dork I was. Just got word that I will be meeting the yacht Saturday morning in Nice, lots to do before I leave. Broke the new restaurant streak a few nights ago (takeout at Providence Sundries), it was a good run! One of my first cooking jobs in High School was at a white table cloth restaurant in an old cabin known for their pan fried chicken. That’s all that I did, pan fry chicken. While I am still here in the south, why not fried chicken.

Fried Chicken

Serves 4

1 Chicken, cut up or buy them pre-cut

1 quart buttermilk

salt & pepper

2 Tbsp. Garlic Powder

2 cups flour

vegetable oil

Let the chicken pieces soak in the buttermilk in the fridge for a few hours or overnight. Take out chicken and place on a plate or platter and season with salt, pepper, and garlic powder. Dredge in flour and fry in a skillet over medium heat (oil should come half way up the chicken) turning once, until golden brown and cooked through- approx. 25 minutes

Filed under: Best Recipe Posts • Cooking Great Food • The Charter Season

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