They aren’t even hiding it any more… from “The Independant”
#WritingFromIsolationWard
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I think America must see that riots do not develop out of thin air. Certain conditions continue to exist in our society which must be condemned as vigorously as we condemn riots. But in the final analysis, a riot is the language of the unheard. And what is it that America has failed to hear? It has failed to hear that the plight of the Negro poor has worsened over the last few years.
Fried chicken with 11 herbs and spices
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
½ tablespoon dried thyme leaves
½ tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
1 Mix the flour in a bowl with all the herbs and spices; set aside.
2
Mix the buttermilk and egg together in a separate bowl until combined.
Soak the chicken in the buttermilk mixture at room temperature, 20-30
minutes.
3 Remove chicken from the buttermilk, allowing excess to
drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat
all sides, shaking off excess. Allow to sit on a rack over a baking
sheet, 20 minutes.
4 Meanwhile, heat about 3 inches of the oil in a
large Dutch oven (or similar heavy pot with high sides) over
medium-high heat to 350 degrees. (Use a deep-frying thermometer to check
the temperature.) When temperature is reached, lower the heat to medium
to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not
to crowd the pot. Fry until medium golden brown, turning once, 15-18
minutes. Transfer chicken pieces to a baking sheet covered with paper
towels. Allow the oil to return to temperature before adding more
chicken. Repeat with remaining chicken.
A note on MSG:
A number of readers have asked how much MSG to use in the recipe above.
Although KFC has confirmed that its present-day recipe uses MSG, that
ingredient was not part of the list of herbs and spices we received from
the Colonel’s nephew, so we didn’t include MSG in the published recipe.
But we did taste the fried chicken with a sprinkle of MSG. If you want
to try the chicken with MSG, we suggest doing as we did: Sprinkle a
little on the finished chicken pieces right before eating.
