Fried Chicken

• 
  
• 4 cups buttermilk  
• 1/3 cup fine sea salt 
• 2 tsp. dried oregano 
• 2 tsp. dried thyme 
• 2 tsp. dried rosemary 
• 2 tsp. dried sage  
• 1 tsp. granulated garlic 
• 1/2 tsp. cayenne pepper 
• 1 whole chicken (about 3 1/2 lbs.) 
• Canola oil for deep-frying  
• 1 1/3 cups all-purpose flour  
• 1 tsp. baking powder 
• 1/2 tsp. freshly ground black pepper 

Directions:

To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, using a pestle, crush together the oregano, thyme, rosemary and sage (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture. Cut the chicken into 2 thighs, 2 drumsticks, 2 wings and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add to the buttermilk brine, making sure that the chicken is submerged. (If it isn’t, transfer everything to a smaller bowl.) Cover and refrigerate for at least 4 hours or up to 6 hours.

Heat oven to 425 degrees. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet. While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325°F. Deep-fry the chicken pieces, turning them occasionally with tongs, until they are golden brown on the outside. (about 6 minutes) Using a wire skimmer, transfer the chicken to a baking dish. Repeat with the remaining chicken. Place in 425 degree oven for about 25 minutes or until thickest part of chicken is no longer pink. Serves 4. 

Adapted by me from original recipe found at Williams Sonoma.

This has been our family favorite for about 10+ years now.

White Chicken Chili

             2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes

             1 large onion, chopped

             1 T. garlic powder

             2 T. vegetable oil

             4 - 15oz. cans great northern beans, rinsed and drained

             2 - 14.5oz. cans chicken broth

             2 - 4oz. cans chopped green chilis

             1 t. salt

             2 t. ground cumin

             2 t. dried oregano

             1 t. pepper

             1/2 t. cayenne pepper

             2 cups (16oz.) sour cream

             1 cup half and half cream

In large (6 qt.) dutch oven pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in sour cream and half and half.  Serve immediately or keep warm in crock pot.


(Thursday night dinner for the football team as picked by our oldest.)

Amish Pumpkin Bread

Amish Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs (beaten)

2 cups pumpkin

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

2/3 cup water

Mix sugar, oil and eggs together; add pumpkin.  Add dry ingredients alternately with water stirring just until mixed.

Pour into two 9 x 5 inch greased loaf pans.

Bake at 350 for one hours or until done.

Really THE best!! From my friend Jen at Wanting to be...