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vicemageCopying this from my plurk so I can actually find it again...
Marinade:
1 qt buttermilk
3 tbsp salt
2 tbsp sugar
1 tbsp black pepper (flower pepper)
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp paprika
1 tbsp thyme
1/2 chopped vidalia sweet onion
Mix everything together, put cut-up chicken in a bowl and pour the marinade over it. Refrigerate for 6-8 hours or longer.
Put the rest of the onion (and sliced potatoes!) in another bowl and pour the marinade over that, too. Likewise refrigerate and stir occasionally so it all gets deliciously gooey.
Breading:
2 c flour
1 tsp paprika
1 tsp salt
1 tsp garlic
1/2 tsp flower pepper
1/2 tsp cayenne
1/2 tsp thyme
Heat oil to 375 (maybe 350? It cooked fast), take chicken a couple of pieces at a time and shake off marinade, then put in a bag with about half the breading and shake to coat. Shake off extra breading, set on a plate until ready. Fry about 8 minutes each side (less?), until cooked through; drain on paper towels.
Similarly shake off the marinade from the onions and potatoes, shake in a bag with the other half of the breading, and fry until golden and crispy (no idea how long!); drain on paper towels.
Notes:
* Chicken cooked super fast and breading was very dark, next time might be better to cook it slower and cooler
* Breast cuts were way too damn thick, need to cut them down before marinading so they'll soak it up better. Cutting them in half helped, but the larger part needed an additional cut.
* Try to replicate onion-sour cream for the potatoes? All I know for sure is it had onions in it... possibly garlic. Maybe cut them into jojo wedges or thicker steak-fry cuts instead of thinner fries.
* Possibly add more cayenne (in breading) or hot sauce (in marinade) to the veggies to kick them up a bit, as they don't absorb the marinade as well as the chicken does and didn't have quite as much punch
* Get onion powder to use in place of chopped up onion? And just fry up the entire onion (or keep half for other dishes)
Overall rating: Success, with room for further playing
Marinade:
1 qt buttermilk
3 tbsp salt
2 tbsp sugar
1 tbsp black pepper (flower pepper)
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp paprika
1 tbsp thyme
1/2 chopped vidalia sweet onion
Mix everything together, put cut-up chicken in a bowl and pour the marinade over it. Refrigerate for 6-8 hours or longer.
Put the rest of the onion (and sliced potatoes!) in another bowl and pour the marinade over that, too. Likewise refrigerate and stir occasionally so it all gets deliciously gooey.
Breading:
2 c flour
1 tsp paprika
1 tsp salt
1 tsp garlic
1/2 tsp flower pepper
1/2 tsp cayenne
1/2 tsp thyme
Heat oil to 375 (maybe 350? It cooked fast), take chicken a couple of pieces at a time and shake off marinade, then put in a bag with about half the breading and shake to coat. Shake off extra breading, set on a plate until ready. Fry about 8 minutes each side (less?), until cooked through; drain on paper towels.
Similarly shake off the marinade from the onions and potatoes, shake in a bag with the other half of the breading, and fry until golden and crispy (no idea how long!); drain on paper towels.
Notes:
* Chicken cooked super fast and breading was very dark, next time might be better to cook it slower and cooler
* Breast cuts were way too damn thick, need to cut them down before marinading so they'll soak it up better. Cutting them in half helped, but the larger part needed an additional cut.
* Try to replicate onion-sour cream for the potatoes? All I know for sure is it had onions in it... possibly garlic. Maybe cut them into jojo wedges or thicker steak-fry cuts instead of thinner fries.
* Possibly add more cayenne (in breading) or hot sauce (in marinade) to the veggies to kick them up a bit, as they don't absorb the marinade as well as the chicken does and didn't have quite as much punch
* Get onion powder to use in place of chopped up onion? And just fry up the entire onion (or keep half for other dishes)
Overall rating: Success, with room for further playing
