Finger Lick'n Good!

by Marjan

Don't be shocked! Your probably more familiar with my typical recipe posts which gravitate towards healthy choices. This past year, I have diligently shared with you low-calorie, healthy and delicious recipes such as my cauliflower soup, vegetarian 'steak and eggs', chicken salad, vegetable boatMexican chicken pozole verde, and many more.
Eating healthy all year long deserves a cheat once in a while; so I've decided to share with you my recipe for fried chicken! Using over 12 herbs and spices, it still fails to compare with Colonel Sander's Original recipe. However, this recipe is jam packed with flavor and crunch; which in my book is a close second!
Of course, the Colonel has his secrets, and so do I! Since I am all about sharing recipes, I will share with you mine: bourbon! Yes, I marinade my chicken in buttermilk and bourbon which delivers a distinct tender, juicy, flavorful friend chicken!
Served with a robust salad filled with chopped herbs, broccoli, radish, and cabbage, I'm balancing the demon and angel which reside on my shoulders when it comes to food choices!


Crispy, tender, chicken jam packed with flavor, it is worth cheating on my healthy diet! Of course, I always use organic, free-range chicken; just don't ask me where my chicken drumsticks came from!

Serves 8; 2 drumsticks each

Ingredients
10 Drumsticks
Herbs and Spices:
2 tsp sea salt
2 tsp garlic salt
1 tsp celery salt
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1/8 tsp cayenne pepper (optional)
1 tbs black pepper
2 tbs white pepper
1 tbs dry mustard powder
1 tbs paprika
1 tbs ground ginger
1/2 cup all purpose flour
Marinade:
1 cup buttermilk
2 tbs bourbon
Deep Fryer using vegetable oil or 1 large deep frying pan with 6-8 cups of vegetable oil
Thermometer to measure temperature of oil
Rack and Cookie Sheet


In a large ziplock bag, mix buttermilk, bourbon, and 1 teaspoon of sea salt; add chicken and marinade overnight in your refrigerator. 
1 hour prior to frying, remove chicken from fridge and store at room temperature.

In a spice mixer or mortar, add first 12 ingredients. Crush herbs and spices until a fine powder is rendered. Add mix to flour in a large dredging dish; blend well. 

Remove chicken from buttermilk and dredge in spice/flour mix. Make certain to cover all surfaces. Set aside. 
Heat oil in frying pan to 340° F over medium heat or set Deep Fryer to 340°F. Usually takes 15 minutes to achieve temperature.
Once oil is ready, VERY CAREFULLY, add 3-4 drumsticks at a time and fry for 12-13 minutes turning chicken over 2-3 times to cook evenly if frying over stove top. Using a large slotted spoon, remove chicken and place on a rack that has been placed on top of a cookie sheet. Place in oven at 180°F to keep warm while continuing to fry remaining pieces.



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