But there seems to be an untapped market on my favorite kind of food\u2026 Food That Will Kill You<\/span>. I\u2019m an expert on that. I\u2019ve got tons of recipes I\u2019ve concocted and altered into unholy alliances of gravy and butter. Your arteries have been warned. <\/p>\n One of my favorite chicken dishes, and Southern staple worthy of it\u2019s own food group, is Fried Chicken. I use a whole chicken because it\u2019s cheaper than paying the butcher to de-bone the meat. And really, why should the butcher have all the fun? So break out your sharpest butcher knife and start whacking into that succulent carcass. <\/p>\n Ingredients:<\/span> It\u2019s good to prepare your side dishes before you start dressing your kill. The process is messy, or maybe that\u2019s just me, and it helps to get the smaller stuff out the way. Put on a pot of green beans to simmer; don\u2019t forget the bacon. Lots of bacon. And butter. And salt. Remember, I\u2019m trying to kill you. <\/p>\n Go ahead and place your pan of corn oil on the burner to start heating up too. It\u2019s ready when you flick a bit of water on it and the oil sizzles like a sinner in Hell. <\/p>\n In a large mixing bowl combine 2 eggs, some buttermilk, and Texas Pete Tabasco sauce. Now take your dismembered meat parts and soak it in the mixture. <\/p>\n In another larger mixing boil dump in some baking flour. Add black pepper, chili powder, cayenne pepper. Next, bread your chicken in the flour mixture and get them nice and coated. <\/p>\n How\u2019s the oil coming? Is it frying like unrepentant souls? <\/p>\n You are now ready. Gently lower your chicken into the searing hot oil. Gently! Or not; go ahead and chuck it in there. You\u2019ll learn quick enough. Don\u2019t mess with the meat too much while it\u2019s frying or risk losing some of the crispy breading. It\u2019s ready when it\u2019s golden brown. <\/p>\n While the chicken is frying, I like to make a corn bread loaf using a box of Jiffy because it easy, and a stick of butter because it\u2019s good. Follow the instructions on the box. Don\u2019t forget to grease the pan\u2026 with butter. Check the corn bread after a few minutes and when the top starts to get a bit firm, brush melted butter on the bread with a sauce brush. <\/p>\n Now your chicken is done. Drain the chicken and serve on a couple of Dixie paper plates. Don\u2019t forget the ice tea, y\u2019all.<\/p>\n \u2026 Look, every one knows I\u2019m no kitchen connoisseur, but at least I try from time to time. It\u2019s not every night I have cereal and a vodka tonic for dinner. I also know there\u2019s no shortage in the niche of Catholic Cooking on the interwebs; Father Z has dibs on the fancified food fair […]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-436","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n![](\"https:\/\/i26.photobucket.com\/albums\/c145\/solekat205\/fried-chicken.jpg\")
<\/p>\n
Whole chicken
Flour
Corn Oil
Salt
A Couple Sticks of Butter
Black Pepper
Chili Powder
Cayenne Powder
Tabasco Sauce <\/p>\n![\"\"](\"https:\/\/blogger.googleusercontent.com\/tracker\/18613340-1066009683019336077?l=thecrescat.blogspot.com\")