Buttermilk bacon fried chicken cooked for genius designer Thomas Lavin and pals at our small private dinner tonight, part of Andrea James and my OutFest fundraising efforts so generously supported by Thomas. Thank you! We also had garden fresh pork-seasoned spicy collared greens, raw green onions on the side, fresh drop biscuits and butter, Velveeta macaroni and cheese, and peach cobbler with vanilla ice cream for dessert. SOOO FULLL!!!!
Oh, and here’s the recipe:
Calpernia’s Buttermilk Bacon Fried Chicken Recipe: The recipe for the chicken is easy. I like to soak it in buttermilk for an hour or more, which supposedly breaks the chicken down a little and makes it more moist. Then I dip it in egg, flour with some pepper in it, and pan fry in 320 ¬âˆ« mixture of up to half-and-half bacon grease and corn vegetable oil, turning once or twice as it browns and crisps. Check the inside of a thick piece with knife before serving. I’m still perfecting my fried chicken skills, though. It’s an art form.
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Photos above courtesy of Andrea James, MORE PHOTOS at www.flickr.com/photos/andreajames/