OMGTGFC!

OH MY GOSH THAT'S GOOD FRIED CHICKEN!

So I've been craving Fried Chicken....like really good fried chicken...for like 3 weeks. So, with us watching our $ and on a tight budget and since it's much easier to eat at home with 5 year old and a 2 year old I decided to make it myself.

I reached for a recipe I had tried once before. Alton Brown's recipe found here. The last time that I made this recipe it didn't come out right. And for one simple reason...I didn't FOLLOW THE RECIPE! Now, I am not suggesting that you cannot embelish on a recipe, but I think you should try it verbatim the first time around. Without doing so you don't have any idea where to take it. So this time around, even though it was technically the second time I made it, I followed the directions to a T (so I see no need to post them here). However, here's a link to the Food Network video.

I will say that used the Tupperware Marinader I spoke of earlier this month to soak the chick in the buttermilk. See...I told you that you need to get one of those!

Anyway...this time the chicken came out PERFECTLY! Well, almost. The 2 breasts had a dark/burned patch on the skin side. This was because when I placed them in the pan I SET the timer but I didn't START the timer! DOH!

The season blend that Alton suggests (2 parts Kosher salt, 2 parts Paprika, 2 parts Garlic Powder, 1 part Cayenne) is delicious! But note: I read some complaints on the FN site's reviews that the chicken was too salty. I have a theory here. If you were to use table salt I think this would be the case. The reason is that table salt is much finer. There's more surface area. So make sure to use Kosher salt.

Anyway, we all liked it and agreed that we will make it again, but probably use "tenders" -- they're more kid (and mom) friendly. But my oldest daughter, whom I think is part chicken, ESPECIALLY loved it! She ate an entire leg by herself and had the greasy fingers and cheeks to prove it. I know, I know...where are the pictures Fat Daddy?! Cut me a little slack....I am new to this. But I'll get better. I promise.

On the side I served homemade mashed potatoes. Now, I've probably made home made mashed taters a dozen times if I have made them once so I don't really NEED a recipe. But I figured since I was already at FOOD NETWORK'S web site I would take a peak at a very basic one...mostly for proportions.

I selected this RECIPE from the Food Network's test kitchens and "How to Boil Water". I didn't follow this recipe to a T. But I used it as a guide. I had smaller potatoes, from a 5 lb bag, so I guessed at was was about 2 lbs. Instead of smashing the garlic, I pressed directly into the water. Otherwise, I cooked the potatoes as directed with Kosher salted water. When they were done (the OMGTGFC was on a rack, still warm) I drained them and returned them to the hot pot. I cut the milk to 1/2 a cup, cut the butter to 1/2 a cup and added the remainder of a small (8 oz) sour cream that was leftover from a previous meal - I would guess there was 4 oz left. I added black pepper and kosher salt and mashed them by hand.

4 words describe the results. WE. ALL. HAD. SECONDS! OMG...they were SO good. Probably the best I'd ever made. Creamy, not lumpy, smooth, seasoned perfectly with just a hint of the fesh garlic from the boil. Really, they were pefect.

To complete the meal...canned green beans. Hey...don't laugh, when your hand making fried chicken and mashed taters on a FRIDAY night AFTER work you're allowed to cut at least one corner. And hey...at least we HAD a green vegetable this time. LOL!

Until next time...

Fat Daddy.....out.