They backed me into a corner. I mean what kind of food blogger can’t fry chicken? That’s not what they said exactly, but that what’s I heard. Miles outside of New York City, in small-town Pennsylvania, I was forced to face my fear of frying.
Any recipe that calls for more than a ½ cup of oil gets me jittery. All I can think about is splattered walls, soggy crust, and a P-in-the-A clean up. Until now, I’ve dealt with this problem by practicing avoidance. But fried chicken was my friend Alex’s birthday request, I’m supposed to be a cook, and I just don’t have the balls to disappoint a house full of people.
Truth: I’ve been fantasizing about frying chicken long enough to have Martha Stewart’s recipe memorized. The moment was destined to come to fruition.
The oil popped and I gulped white wine. Poised in front of a cookie sheet of flour and a bowl of dairy slicked chicken parts, I thought of Michelle Kwan and Michael Phelps. If they could ice skate and swim to Olympic stardom, I could fry some bird.
With each coated piece laid safely in the oil, my confidence grew- yeah Michel Phelps, you and me- champions baby.
Twelve minutes of cooking on each side produced crusty, golden, chunks. Hunched over plates, people oohed and aahed like I had just done a triple lutz. Can I get some applause? Each piece was checked with the instant read thermometer to ensure 165 degree bacteria free moistness. It was like everything I had ever learned about cooking lead up to that moment.
By the last batch, I felt secure enough to hand over my tongs and abandon post to raid the cheese plate. Tired and moving slow, I walked away from the stove with the vegetable oil sheen of a champion. Fear got its butt kicked.
Martha’s recipe is fantastic. Click here to see for yourself.
Dude, you FRIED? I am so proud! I am fry-phobic, too! Chicken looks awesome--congrats!
ReplyDeleteFantastic! I'm not even a chicken eater, but I would love to be able to make this for guests. Bravo for taking out the fear and mystery - that's what I'm liking most about TTB... discovering simple ingredients and techniques to capture the essence of a something you love to eat but never would have guessed or dare make yourself.
ReplyDeleteThe chicken was AMAZING! It was a true birthday treat!
ReplyDeleteTKW, we need to all hold hands and face frying together.
ReplyDeleteEllen, Thanks for the insight. You hit the purpose of the blog right on the head. On another note, I think you should cook vegan for your guests. People don't get to have tasty vegan stuff very often.
Alex,
My pleasure. You were the wind beneath my wings.
The chicken was perfection, Devon. I can't wait to have it again! Loved it.
ReplyDelete