Solving a cooking dilemma

I’ve got a cooking dilemma. Can anybody help?

Gallus gallus domesticus on Rarotonga, looking very much like the Red Jungle Fowl (Gallus gallus) and probably not wanting to be served as lunch with eleven herbs and spices.

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…

Any suggestions?

Copyright © Matthew Wright 2018

19 thoughts on “Solving a cooking dilemma

  1. According to the Food recipe you linked to, the chicken is coated with the dry ingredients, Matthew – With the oil temperature just right at 350 degrees, the chicken soaked in buttermilk and coated just once in the breading mixture – then fried in the 350 degrees (F not C) 😎

    Liked by 1 person

    1. Yes, however I am trying to figure a way of improving on the recipe, given what it actually reverse-engineers. I still favour throwing the whole lot into a pot and boiling it, all at once.

      Liked by 1 person

  2. If you insist on boiling in the pot, I would forget the flour and stuff and go with soup. Simmer the chicken in a litre or 2 of water until it’s falling off the bone. Remove from the pot and allow to cool. In the meantime, chop, slice or shred a whole lot of vegetables (onions, garlic, carrots, turnip, cabbage, etc.) Put ’em in the broth and cook until done. Add a big can of diced tomatoes and another of mixed beans. Cut up the cooked chicken (this can be somewhat tedious, picking it off the smaller bones) and return to the mix. On the other hand, the first method in your posts sounds pretty good too. (It’s getting close to supper time here).

    Liked by 3 people

    1. I actually made a pretty good chicken soup the other day with a lot of veggie stock. But for the particular recipe noted in the post, I insist on just throwing it in a pot and boiling it all up in a lump… and I am thinking that topping it with a sauce made of…

      1 cup (300g) mayonnaise
      1 tbs gherkin relish
      2 tsp white vinegar
      Pinch of white pepper
      2 tsp mild mustard
      1 ½ tsp onion powder
      1 ½ tsp garlic powder
      ½ tsp sweet smoked paprika (pimenton)

      Liked by 1 person

  3. If making a “blobby mess” is your idea of improving the recipe, then go for it. You’re the cook. However, I like The Story Reading Ape’s suggestion much better. My improvement would be to cut down on the pepper. I’m going on the assumption that ‘tb’ means tablespoon. If it means teaspoon, then you’re good to go.

    Liked by 2 people

    1. Given what the recipe I found actually is (well, what it reverse-engineers, which is apparently a fried chicken recipe from Kentucky), I’m thinking just about anything will improve it, as far as I am concerned.


      1. Aw, I like KFC chicken. This recipe is too questionable for me. I’m not the adventurous kind of cook and rarely experiment. My husband can do it and his stuff comes out great with only one failure. Years ago, I did walk on the wild side when I had 2 left-over hot dogs. Most of the time I ended up throwing them out. I cut them up and threw them in some cooked elbow macaroni with cream of mushroom soup. The family loved it and we’ve enjoyed it often ever since, varying it a little. Now I see that recipe all over the place. Fried chicken is a different story. I don’t do it since I can’t do it right. We use take-out.

        Liked by 1 person

  4. suggestion: drink the buttermilk, make noodles or dumplings from the flour, boil the chicken to soup (toss in some carrots and leeks,) put the spices in a plastic bag and freeze them, take the wife out for a romantic dinner, eat the soup for breakfast for the hangover the next day. (Something I DIDN’T learn on the internet)


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