Stuff We Like: A Good Fried Chicken Recipe from Bon Appétit Magazine
I'd like to talk about something that has greatly impacted the lives of the Hanson family this week: fried chicken.
I had a hankering for fried chicken and this relatively easy Bon Appétit magazine recipe was one of the first to show up in my Google search.
Now, "relatively easy" and "Bon Appétit magazine" are not usually used in my sentences. I am very capable in the kitchen and not afraid of trying new things, but whipping out a new Bon Appétit recipe on a Monday morning is just not something I do.
The good thing about this recipe is that if you happen to be the kind of person who prepares food on a regular basis you most likely have the ingredients in your pantry. And if you're lacking buttermilk, you can make your own by adding a tablespoon of white vinegar to a cup of milk. Voila!
The one draw back to this recipe is that if you're looking to fry some chicken for dinner that is happeneing in one hour, this is not the recipe for you. It requires some sitting in the spices. That's what sets this apart from the average fried chicken. It's tasty and crispy and it's due to the spice rub.
Fried chicken alone on a plate is kind of a sorry meal, so we had it with corn on the cob and green beans. Had I really had my wits about me, I would've had some tasty carbs for the kids. Alas! Today I was discussing it with a friend at the park and she mentioned corn bread. Yes, indeed! Next time I will make some piping hot corn bread. Moist cornbread so it doesn't awkardly stick in one's throat.
This fried chicken was so great that I didn't mind that only one of our kids liked it: more for us. In fact, yesterday afternoon at 12:27 PM I received a text from Jamie that said: "That fried chicken was super good." He was eating leftovers for lunch and enjoyed them so much that he texted! This never happens. This was a Halley's Comet of meal compliments — so you know that chicken was out of this world (I couldn't resist). Whether that speaks to the paucity of his compliments or my usual uninspired cafeteria fare is for another time.