I’ve got a cooking dilemma. Can anybody help?
I found this recipe online, first published in the Chicago Tribune in 2016, and subsequently around the world: 2 cups flour, 2/3 tb salt, 1/2 tb dried thyme, 1/2 tb dried basil , 1/3 tb dried oregano, 1 tb celery salt, 1 tb ground black pepper, 1 tb dried mustard, 4 tbs paprika, 2 tbs garlic salt, 1 tb ground ginger, 3 tbs ground white pepper, 1 cup buttermilk, 1 egg, 1 chicken.
I can reproduce it here because recipes, once stripped to the list of ingredients, can’t be copyrighted.
Question is, what do I do now? One part of me says I might build a mix with the dry ingredients, another with the egg and buttermilk in a bowl, cut the chicken into pieces, soak it in the buttermilk and egg, dredge the dipped chicken in the dry mix, leave the coated chicken pieces to dry (chill overnight in the fridge, ideally), possibly re-coat them next day with any remaining mix, then deep-fry them for about 18 minutes at 350 degrees F, leave to drain, and serve.
Or I could just chuck the whole lot in a pot of water and boil it for an hour or two until it’s turned into a kind of bloppy mess, just like I cook everything else. When the water’s boiled away, it’s probably cooked so it’s time to serve it. My method’s a lot less fiddly and gives more time for writing than those (ptooey) other methods. But on the other hand…
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