Monday, March 20, 2017

Church Picnic Calendar 2017 - Fried Chicken, Sausage, Barbecue, Polka Music, Bingo and More (Just a little road trip out of town - most are on Sundays)

Food typically begins serving at 11:00 a.m. You can expect fried chicken, sausage, green beans, German potatoes, iced tea, bread, homemade desserts and often, picnic stew or barbecue as well.








April 29 - St. Mark Lutheran - Lake Jackson
April 29 - St. Bartholomew - Katy
April 30 - St. Mary's - Frydek
April 30 - St. Michael's - Weimar

May 7 - Queen of the Holy Rosary - Hostyn
May 14 - Christ Lutheran - Pattison
May 14 - Christ Lutheran - Loebau
May 21 - St. John's Lutheran - Deanville
May 28 - St. Joseph - Dime Box
May 28 - Sacred Heart - Halletsville
May 28 - Sts. Cyril and Methodius - Shiner
May 28 - St. Paul Lutheran - Giddings

June 4 - Sacred Hear - Flatonia
June 4 - Holy Trinity Corn Hill - Jarrell
June 11 - St. Mary's Catholic - Halletsville outskirts / St. Mary's
June 11 - St. Rose of Lima - Schulenburg
June 18 - St. John the Baptist - Ammansville
June 25 - United Church of Christ - Lyons
June 25 - Sts. Cyril and Methodius - Granger
June 25 - Sts. Peter and Paul - Plum
June 25 - Fayetteville Brethren - Fayetteville

July 2 - Sts. Cyril and Methodius - Dubina
July 4 - St. John the Baptist - St. John
June 16 - Ascension of Our Lord - Moravia
June 16 - St. James - Gonzales
July 28/29 - St. Mary of Visitation - Lockhart
July 30 - Nativity of Virgin Mary - Penelope

August 6 -Sts. Peter and Paul - Frelsburg
August 6 - St. Anthony of Padua - Palacios
August 6 - St. Joseph - Yoakum
August 13 - St. Michael's - Weimar
August 15 -Assumption of Virgin Mary - Praha
August 20 - St. Andrew - Hillje
August 20 -St. Monica - Cameron
August 27 -Sts. Cyril and Methodius - Cistern
August 27 - St. Mary - Ellinger
August 27 - Immanuel Lutheran - La Vernia
August 27 - Holy Rosary - Rosenberg

September 3 - Nativity of Virgin Mary - High Hill
September 3 - St. John the Baptist - Fayetteville
September 3 - Our Lady of Guadalupe - Cuero
September 3 - Sacred Heart - Halletsville
September 3 - Sts. Cyril and Methodius - Shiner
September 3 - St. Mary's - Plantersville
September 3 - St. Stanislaus - Chappell Hill
September 3 - Sts. Cyril and Methodius - Granger
September 3 - Immaculate Conception - Sealy
September 3 - Holy Cross - Warda
September 10 - Sts. Cyril and Methodius - Marak
September 10 - St. Mary of Assumption - Taylor
September 16-17 - St. John Nepomucene - Ennis
September 17 - St. Joseph - Moulton
September 17 - St. Wenceslaus - Holmna
September 23-24 - St. Jerome - Houston
September 24 - St. Joseph - Cyclone
September 24 - St. James - Seguin
September 24 - St. Philip the Apostle - El Campo
September 24 - Immanuel Lutheran - Killeen

October 1 - Queen of Holy Rosary - Hostyn
October 1 - Holy Rosary - Frenstat
October 1 - St. Luke's - Loire
October 1 - St. Roch - Mentz
October 1 - Sacred Heart - Crosby
October 1 - St. Ann - La Vernia
October 8 - St. Anthony - Columbus
October 8 - Holy Cross - East Bernard
October 8 - Church of the Visitation - Lott
October 8 - Our Lady of Victory - Victoria
October 15 - Guardian Angel - Wallis
October 15 - Holy Cross Lutheran - Yoakum
October 22 - Sacred Heart - La Grange
October 22 - St. Michael Archangel - Needville
October 22 - St. Paul Lutheran - Columbus
October 22 - Sts. Peter and Paul - Bellville

November 5 - Our Lady of Lourdes - Victoria






Thursday, March 16, 2017

Gus's Fried Chicken Recipe - 2017

It is 2017. My previous posts on Gus' Fried Chicken covered my observation that the closest that I could come to the thin, crackly crust would be with a slurry built of buttermilk and corn starch. Is that what the original Gus did back in the 50's? I'm not sure. But it is the closest that I have come in my home kitchen. I never truly cracked the spicing. I could never get the chicken spicy enough, and that was with trying different chiles, black pepper, buttermilk soaks, etc. (see my previous postings).

Here follows my original notes from previous years.

Gus's Fried Chicken Recipe


It is not the Saveur Magazine recipe and it is not the Nora Jones recipe (the two most common recipes that show up when one does a search on the Internet).

The secret is that it is a slurry. You have to mix corn starch and buttermilk to the right consistency. It needs to be a slightly thicker batter ( I would describe it as crepe batter consistency, or, a slightly thinner pancake batter) and it turns out it is also important to leave the skin on the chicken to help the crispness.

I switched to Canola oil for a while ("Canadian oil low acid"), ignoring my personal opinion that Canola oil gives food a fishy smell and taste. But I am back to recommending Crisco oil or peanut oil as my personal preferences. I just don't like Canola oil.

So, here is what needs to come together for this to work.

The important thing is:
Buttermilk - 1 1/4 cups buttermilk to....
Cornstarch - 1 cup corn starch to make the basic slurry
(experiment with reducing the amount of buttermilk to corn starch to make a thicker slurry)

Wednesday, March 15, 2017

Gus's Fried Chicken Recipe - Supplemental - Further Experiments with the Recipe




Slurry:
1 cup corn starch
1 1/4 cup buttermilk
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1/8 tsp garlic powder
1/4 tsp Kosher salt

Note 1: It needs some more heat and it needs some of the vinegar flavor from Louisiana hot sauce.
Note 2: Added a pinch or two of sugar to the slurry to test out effect of sugar on the recipe. Not recommended. Added a noticeable and not pleasant sweetness.
Note 3: Corn starch creates a thin crunchy candy-like crust. But it needs the cayenne and paprika to add color.

An Update to My Gus's Fried Chicken Recipe in Response to an Email - 2017


A. Hi Jay,
I stumbled across your blog as part of my on-going search for the ultimate fried chicken recipe. As a Canadian living in England, I don't know if I can say for sure I've ever had a properly decent piece of fried chicken, so all my info has to come via the internet.
I've been perusing your various notes on Gus's fried chicken, and I was just wondering if you had a more fully-formed recipe I could follow. Not your "final" version, but just the recipe you're working from at the moment, with steps and instructions (brine this long, fry at this temp, use this many chillies...etc.) Is this something you have written down already, or are you more of an improviser?
Thanks so much for your hard work and dedication to such a proud (and often unappreciated) tradition. Hopefully one day I'll have occasion to make use of your calendar of Texas fried chicken picnics, and try the real deal.

Cheers, John



B. Hello John! Thank you for this great email.

I lived in the UK in the early 70's and remember watching the change as more and more American fast food chains came to the UK. We used to go to that original Hard Rock Cafe to get a "proper" hamburger. So much has changed. Now I am sure that KFC is everywhere. I am not certain if the UK has Popeye's or Church's fried chicken franchises yet. And actually, if you get to a Popeye's right when they open and the first chicken of the day comes out of the fryers, it can be pretty darn good.

Currently, if I am making fried chicken for friends, I am using the Donald Link Real Cajun fried chicken recipe that shows up in my March 2013 posting. It is my standard default. I use the same spices that he does, excepting the salt, because I am more sensitive to salty foods.

One of the problems we have here in Texas is that the grocery store chickens are so large that there is a problem assuring that the interior will be thoroughly cooked when the crust color is that golden brown that I desire. Thus, I remove the chicken from the fryer pan when the color is golden, and finish by placing the pieces in an oven at around 300 F to finish cooking.

(You'll note that I skip between English units and metric. My preference is metric because of its precision but I also think in terms of cups and Fahrenheit).

With respect to the Gus style batter recipe, I am now putting 2-3 cups of buttermilk in a blender, processing that with 2-3 fresh jalapeño green chiles that I have toasted on an open flame until the exterior skin is blackened, then peeling the skin and processing the softened chiles with the buttermilk. This bath is what I soak the chicken pieces in for 24 hours. I then remove them, shake off the liquid and dip the pieces in the slurry that I described to fry. This is to get some internal "heat" to be absorbed by the chicken. Though I haven't done it yet, I could see also processing several cloves of garlic at the same time for the marinade/brine.

Thus....
One 3-4 lb chicken cut into pieces, legs, thighs, wings, breast portion cut into four pieces to reduce their size.
Brined for 24 hours in a 2-3 cup buttermilk bath to which has been processed 2-3 roasted, say, 30 grams, and softened jalapeño chiles.
Removed from bath, all excess liquid shaken off and/or pieces dried with paper or cloth towels and dipped in the Gus formula slurry of cornstarch and buttermilk.

Additional note: the original Gus's recipe definitely includes/uses Louisiana style hot sauce and/or paprika. I remember how red their batter was. This recipe does not have that ingredient as I had not worked on that approach as much recently. My recent experiments were to figure out how to get the chicken to have some "heat", thus, my current method of processing jalapeño chiles with buttermilk. Actually I am using a combo of ghost pepper and jalapeño but that is another story for later.

Fried at 325F (note: here is where work needs to be done. I recently judged a fried chicken competition and they did a first fry at 300 F and then removed and did a second fry at 350 F to get the chicken very crispy....I need to work on my temperatures).

Now. My preference is for deep frying where the pieces are totally immersed and not crowded. If you prefer a pan method, that is okay too. You will not need as much oil. But the chicken may be a little greasier if the upper portion that is not fully submerged grabs more oil. Also, because the bottom of the pieces will be in contact with the pan, it will brown more.

When the chicken reaches a golden color, remove the pieces and place into a 300 F oven for about 30 minutes to assure that the interior is fully cooked (you may need to reduce the time) depending on the size of chicken pieces. This is one of the variables that will have to be worked on in your kitchen. Typically it is the breasts, not the legs or thighs or wings that are not cooked all the way through. (What you are looking for and should achieve if successful, is a thin, crackling crust as opposed to the standard, thicker more breadier crust of a seasoned flour/buttermilk dip such as the Real Cajun recipe).

You will note that I did not mention salt or pepper. That is because I do not like overly salty food and prefer to just salt my chicken after it is fried, when served at the table. If you wish, you. Any add 1 tsp of salt to the buttermilk brine. You may also decide to add 1 tsp of salt to the cornstarch and buttermilk batter. Likewise, pepper. If you use the Real Cajun recipe, just use the seasonings that Donald Link recommends.

Now. One further note. In my research around Texas I have seen chickens dipped in ice water followed by seasoned flour, milk and egg followed by seasoned flour, buttermilk followed by seasoned flour. My opinion is that ice water results in the crispiest crunch, followed by buttermilk which is a little more bready but the one most people prefer.

Be sure to plan to serve the chicken hot and don't cover it because any residual moisture or steam will soften the crust and you will lose your crunch. Thus, keeping the chicken in the oven as needed will assist.

One final note. Another "UK friendly" recipe for pan frying, if you don't want to go to this extreme on a regular basis is this very fine chicken cacciatore recipe from Giada de Laurentiis.

Giada de Laurentiis Chicken Cacciatore






Tuesday, March 14, 2017

Gus's Fried Chicken Recipe - 2017

(Special Note to My Readers: Also, be sure to check out my other posting called "Supplemental" as this has information on spices for this recipe)


Today, I cracked the code for the Gus's Fried Chicken recipe. And the funny thing is, now that I have, I am a little embarassed to be sharing the recipe since so many years have passed for Gus's Fried Chicken without anyone publishing a recipe.

I started this blog back in March of 2013. Woot!

It is not the Saveur Magazine recipe and it is not the Nora Jones recipe (the two most common recipes that show up when one does a search on the Internet).

The secret is that it is a slurry. You have to mix corn starch and buttermilk to the right consistency, and then add just the right amount of paprika, cayenne, garlic powder, salt, etc. followed by just enough Louisiana hot sauce to make it work. Too much hot sauce will affect the crispness. It needs to be a slightly thicker batter ( I would describe it as crepe batter consistency, or, a slightly thinner pancake batter) and it turns out it is also important to leave the skin on the chicken to help the crispness. (Although: I also want to try a straight hot sauce and cornstarch experiment, an icewater and cornstarch experiment, and also a whole milk and cornstarch experiment in the future).

I switched to Canola oil for a while ("Canadian oil low acid"), ignoring my personal opinion that Canola oil gives food a fishy smell and taste. But I am back to recommending Crisco oil or peanut oil as my personal preferences. I just don't like Canola oil.
So, here is what needs to come together for this to work.

The important thing is:
Buttermilk - 1 1/4 cups buttermilk to....
Cornstarch - 1 cup corn starch to make the basic slurry
(experiment with reducing the amount of buttermilk to corn starch to make a thicker slurry)
(note: I've tried a water and corn starch slurry but wasn't pleased with the results. I haven't tried a water and egg with corn starch slurry though…the egg would add viscosity. Maybe will try in 2014)

And then you will want to season to taste (I have specifically not given guidelines here as I want you to do your own homework; use your best judgement. Everyone's taste buds are different)

Paprika (this will help darken the chicken, giving it some color; I will usually do 1/4 tsp)
Cayenne (this will add heat; I will usually do a 1/2 tsp)
Black pepper (this will add heat; I will usually do a 1/2 tsp)
White pepper (this will add heat; I will usually do a 1/2 tsp)
Garlic powder (personally I just use a pinch because, for me, garlic powder adds an aftertaste to the chicken; but that is just a personal bias)
Salt (go easy on the salt; you can always add salt at the table)
Louisiana hot sauce (start off with 8 dashes per above buttermilk/cornstarch slurry)
MSG (most commercial chicken has some MSG in it; start off with 1/4 tsp and adjust to your preference with the next batch that you make)







Sunday, March 12, 2017

Houston Press Article on Houston Fried Chicken by Cuc

Houston Press - Cuc Lam - Where to find the best fried chicken in Houston

The Article for the above Houston Press Link:

Where to Find the Best Fried Chicken
in H-Town


The image of Southern comfort lies on a table where mounds of crispy, golden fried chicken are found along with collard greens, mashed potatoes and mac n' cheese with the scent of baked, buttery made-from-scratch goodness swirling above the biscuits. Picking up a bucket or box of chicken from KFC, Church's or Popeye's may be a thing of the past; nowadays, good 'ole Southern fried chicken family dinners are plentiful and available at all types of restaurants from fast casual and counter service joints to fine dining restaurants and local bars.
Through fortuitous events (and careful pre-trip food planning), I found myself sitting at a red and white checkered table at a neighborhood joint on Crenshaw Avenue in Los Angeles, just a few miles west of Koreatown called Gus's World Famous Fried Chicken. Oh yes, they're not kidding about the "world famous" part. The chicken was crispy, juicy, spicy and flavorful all the way through. The fried okra, baked beans and greens made for perfect side dishes. Two words: Life Changing. Come spring of this year, a Gus's Fried Chicken should be setting up shopat 1815 Washington Avenue across the street from B&B Butchers.
Until those doors open, Houston will keep doing its own fried chicken thing. Homegrown joints like Frenchy's, Jone's and the Barbecue Inn have had folks lickin' fingers for years. Back in 2012, Katharine Shilcutt (then of the Houston Press) published a top 10 list of fried chicken places in town. Let's see if many of those still make our favorites list this time around.

I scoured the city for fried yardbird and along the way, chatted with a fried chicken guru and gathered a few picks from local chefs and food lovers.
Jay Francis is known in the blogging community as one of the leading fried chicken experts in Houston. He started publishing about his experiences on The Fried Chicken Blog in March of 2013. Francis says the Barbecue Inn is historically significant and has delivered consistently good chicken for years. "It is very mid-century and I love going to places that make me feel like I have traveled back in time," he says.

Barbecue Inn co-owner David Skrehot told the Press that the third-generation restaurant is celebrating its 70th anniversary this year. "It's the little things we do that make us special," he said. "Each order takes 25- to 30 minutes to prepare and we still use grandfather's recipe from 40 years ago." A three piece mixed meal with hand-cut French fries and a tomato and lettuce salad is $14.55 plus tax.
The Barbecue Inn is located at 116 West Crosstimbers in Garden Oaks. Along with fried chicken, the restaurant also offers barbecue, seafood and steaks.
As the owner and executive chef of Laurenzo's Restaurant, as well as the new Laurenzo's Bar & Grill in Midtown, Domenic Laurenzo keeps pretty busy, but for family dinners, he enjoys the Southern fried chicken at Mia's Table at 3131 Argonne near River Oaks. "It’s a perfect place to take my five children and they have grown to love it as they look forward to the free soft serve ice cream."
Laurenzo noted that the mashed potatoes and jalapeno gravy is a perfect side for the fried chicken and the milkshake is not to be missed. The chicken plate at Mia's is $14 and comes with a choice of two sides or French fries. 

Local food lover John Karas says that Lucille's is one of his favorite places to have fried chicken. "I like Chris Williams' collards and corn bread," he says. The Holmes Farm yardbird is brined for 24 hours, then slow-fried and presented with collards, mashed potatoes and honey-thyme jus for $23. Find Lucille's at 5512 La Branch in the Museum District.

Karas also mentioned that Max's Wine Dive serves a mean chicken plate with greens and mashed potatoes. How can anyone resist a glass of champagne with fried chicken? 

Max's fried chicken is something special. The $18 shareable plate comes with three pieces of jalapeño-buttermilk marinated chicken (deep-fried slow and low), mashed potatoes, collard greens, Texas toast and chipotle honey. The meal is also available gluten-free at no additional charge. Max's Wine Dive is located at 4720 Washington and also at 214 Fairview.

Fusion Taco's chef and owner David Grossman says that he and his partner, Julia Sharaby, love the fried chicken at Grace's on Kirby. "It's always crispy, moist, and perfectly seasoned. I'm a big fan of the black eyed peas that come on the side," he says.

On the menu as Randi's Fried Chicken, the plate is served with creamy mashed potatoes and black-eyed peas for $20. Grace's on Kirby is located at 3111 Kirby in the Greenway/Upper Kirby area between River Oaks and Montrose.

Leslie Nguyen, co-owner of Bosscat Kitchen, is new to Houston and admits that she has not had fried chicken in the city. "The closest I've had to fried chicken [in Houston] is the sandwich at Krisp Bird & Batter. Chef Ben McPherson has created some really tasty combinations at his new digs at 5922 Richmond.
"My favorite is the Krisp classic; it's a blend of sweet tangy and spicy. The bun is super soft so when you bite into the chicken, you get this great crunch texture with the tangy slaw and pickles," says Nguyen. Krisp offers a variety of chicken sandwiches on the menu, including a spicy Korean style on waffles.
   
New Orleans native Percy “Frenchy” Creuzot Jr. brought another fried chicken tradition to Houston. Frenchy's opened as a po-boy stand in 1969 at 3919 Scott near the University of Houston and has been a long-time fan favorite for Houstonians who enjoy a bold, in-your-face Creole spice in their fried chicken.

A Frenchy's employee confirmed that the original Frenchy's will be closing its doors at 3919 Scott at the end of this year and moving into a larger space down the road on the corner of Alabama and Scott. There are over two dozen locations in Houston alone so there will be no shortage of Frenchy's deliciousness. A three piece combination "Campus" meal comes with a biscuit or roll, dirty rice or fries and a jalapeno pepper for $7.99.
The Breakfast Klub at 3711 Travis in Midtown also makes the list of faves. The whole fried chicken wings and waffle platter is a quintessential brunch item in Houston. Now visitors and travelers can find an outpost in Terminal A at Bush Intercontinental Airport.


An alternative to the traditional Southern fried preparation is the Korean double-fried style of chicken. Places like ToreoreBonchon and Dak & Bop offer a new type of "KFC" or Korean Fried Chicken and everyone seems to love it. Chicken is fried twice for extra crispiness and tossed in spicy or a combination of sweet and hot sauces.
Toreore has been around the longest and is located inside the H-Mart Asian market at 1302 Blalock. There are several locations of Bonchon in suburban areas of Houston like Sugar Land (coming soon), Pearland and Katy, while Dak & Bop can only be found in the Medical Center at 1801 Binz.


In 2013, the Filipino answer to fried chicken arrived in Houston with obnoxiously long lines for weeks in the Medical Center at 8001 Main. Jollibee, the famous fast food chain from the Philippines is known for its "chicken joy" and spaghetti with sliced hot dogs. Don't shake your head until you've tried it.

A New York-based halal joint at 6633 Fondren in the Sharpstown area serves up some of the best fried chicken in town. Jone's Fried Chicken stays open until 4 a.m. for those late night fried chicken cravings.
Other standouts in the city include the Angry Bird at Ritual (602 Studewood), the fried chicken plate at State Fare (947 Gessner) and Lee's Fried Chicken & Donuts (601 Heights).

If you ask Mr. Jay Francis, the fried chicken guy, about the absolute best fried chicken, he'll tell you to wait until a Sunday in springtime to find it at the local church picnic.

Saturday, December 31, 2016

John Besh Fried Chicken

Here is the recipe from John Besh's latest cookbook:

Follow the link at the bottom of the page to order the book and to view the original article:


Here’s A Mouthwatering Step-By-Step Guide To Making The Most Insanely Delicious Fried Chicken

Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.

Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.
Lauren Zaser / Alice Mongkongllite / BuzzFeed
This is John Besh. He's one of the best Southern chefs in America and the one recipe he thinks everybody should learn to cook is his grandmother's fried chicken.
Lauren Zaser / BuzzFeed
“One of my sons always asks for this fried chicken for his birthday,” says Besh, who has twelve restaurants, four cookbooks, and a James Beard award. “It’s his favorite meal.” 
He put the recipe in his newest book, Besh Big Easy, which is a collection of all the meals he actually makes for his family. “When I cook at home, I like things that you can make in a single pot or pan,” he says. 
And, it turns out, the best, most authentic, Southern fried chicken is the kind you can make with just a few ingredients, in one skillet.

So we asked him to show us (and you, obvs) how to make it.

Here is everything you’ll need to make the fried chicken:

Here is everything you'll need to make the fried chicken:
Lauren Zaser / BuzzFeed
Chicken, salt and pepper, canola oil, celery salt, cayenne pepper, garlic powder, flour, and buttermilk.

1. Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.

Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.
Lauren Zaser / BuzzFeed
Besh started with a whole chicken, then cut it up to end up with two wings, two thighs, two drumsticks, and four breast pieces (cut each breast in half). You can see a video of him butchering the chicken at the bottom of this post.
If you don’t want to cut up a chicken — hey, NO SHAME — just buy three pounds of bone-in, skin-on chicken. A mix of breasts, thighs, and drumsticks is great, but you could use only your favorite parts, if you want.

2. Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings.

Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings.
Lauren Zaser / BuzzFeed
If you want — or, if you plan far enough in advance — you can marinate the chicken in the buttermilk for as long as 12 hours. If you’re marinating for more than 20 minutes, cover and refrigerate the chicken-buttermilk mixture as it marinates.

3. Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.

Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.
Lauren Zaser / BuzzFeed
“The more oil you have, the more consistent the temperature will be,” Besh says. “With less oil, it’ll fluctuate a little more, and you might get dark spots. It’s a little harder to get that beautiful, crisp crust.”

4. When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You’re ready to fry!

When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You're ready to fry!
Lauren Zaser / BuzzFeed
You want to keep the oil as close to 350°F as possible for the entire cooking process, so you might have to adjust the heat of your burner up or down a little bit.

5. Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.

Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.
Lauren Zaser / BuzzFeed
You want the chicken to be wet enough that the flour will stick, but not dripping.

6. Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour…

Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour...
Lauren Zaser / BuzzFeed

7. …and carefully place the dredged chicken in the hot oil.

...and carefully place the dredged chicken in the hot oil.
Lauren Zaser / BuzzFeed

8. Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn’t drop lower than about 340°F. Try and keep it at 350°F.

Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn't drop lower than about 340°F. Try and keep it at 350°F.
Lauren Zaser / BuzzFeed

9. Let the chicken fry for about 6 minutes, until it’s lightly browned on the underside.

Let the chicken fry for about 6 minutes, until it's lightly browned on the underside.
Lauren Zaser / BuzzFeed

10. Use tongs or a slotted spoon to carefully flip each piece of chicken.

Use tongs or a slotted spoon to carefully flip each piece of chicken.
Lauren Zaser / BuzzFeed

11. Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.

Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.
Lauren Zaser / BuzzFeed
Bigger pieces pieces will take longer to cook than the smaller pieces.
Besh knows when the chicken is done just by its golden brown color, because he’s a true pro. If you don’t trust yourself to know, you can cut a piece open and make sure it’s cooked all the way through (no pink), or you can insert a meat thermometer right into the middle of the piece of chicken. “I’d take it out at 140°F,” Besh says. “The politically correct answer would be 160°F, but if you take it out at 140°F, it’ll carry over.” 
By “carry over,” he means that the chicken will be so hot its internal temperature will continue to rise even after you take it out of the oil, so it’ll hit 160˚F anyway.

12. Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.

Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.
Lauren Zaser / BuzzFeed

13. Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil.

Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil.
Lauren Zaser / BuzzFeed

14. We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey…

We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey...
Lauren Zaser / BuzzFeed

…which is literally just honey with a little Tabasco mixed in.

...which is literally just honey with a little Tabasco mixed in.
Lauren Zaser / BuzzFeed

Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.

Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.
Lauren Zaser / BuzzFeed

You can spoon it right onto a crispy piece of chicken…

You can spoon it right onto a crispy piece of chicken...
Lauren Zaser / BuzzFeed

……… !!!!!!!!!!!!!!………

......... !!!!!!!!!!!!!!.........
Lauren Zaser / BuzzFeed

… or you can serve the chicken straight-up, with the honey on the side.

... or you can serve the chicken straight-up, with the honey on the side.
Lauren Zaser / BuzzFeed

Grandmother Grace’s Fried Chicken

Makes 6 servings
Recipe by John Besh, from Besh Big Easy
For this recipe, you can use a whole chicken cut into 10 pieces, or you can just buy 3 pounds of bone-in, skin-on chicken pieces. Make sure the breasts are cut in half and the drumsticks and thighs are separated. 
INGREDIENTS
For the chicken:
3 pounds bone-in, skin-on chicken pieces, preferably from one whole chicken
Salt and pepper
1 quart buttermilk
3 cups all-purpose flour
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Canola oil, for frying
For the tabasco honey:
1/2 cup honey
1 teaspoon tabasco, or more to taste. 
PREPARATION
For the chicken:
Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight.
Mix together the flour, celery salt, garlic powder, cayenne, salt, and pepper in a large bowl. Dredge each chicken piece in the seasoned flour to coat well. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. 
Heat about 1 to 2 inches of canola oil in a heavy skillet or Dutch oven until it reaches 350°F (get a deep-fry thermometer here). Place a few pieces of the chicken in the oil — you can’t do more than 3 or 4 at a time without causing the oil temperature to drop, which makes for greasier chicken — and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for another 6 minutes. The chicken is done when it’s deep brown, cooked through. Drain on paper towels and salt well.
For the Tabasco honey:
Mix the honey and Tabasco in a small bowl and serve alongside the chicken, for dipping or drizzling.

For more authentic Southern recipes you can actually cook at home, check out Besh’s new book.

For more authentic Southern recipes you can actually cook at home, check out Besh's new book.
Get it here ($25).
1) Pull the leg away from the body make a cut in the skin right where the thigh meets the body. Once you’ve cut the skin, pull the whole leg backwards to pop the joint and pull the leg off the body. Repeat with the other leg.
2) Cut the wings off right at the second joint (where the wing meets the breast). 
3) Remove the breasts by cutting lengthwise down the breast bone. Use your knife to scrape the breast meat away from the ribs, all the way down, until the breasts are completely detached. (Besh used his hands to just rip the meat off, which is another option.)
4. Cut each breast piece in half, crosswise.
5. Cut the legs into two pieces each (the thigh and the drumstick): Do this by cutting diagonally through the leg joint that separates the thigh and the drumstick. You’ll have to push down on your knife, but it should go through fairly easily when you find the joint.

Original article here:

https://www.buzzfeed.com/christinebyrne/perfect-fried-chicken?utm_term=.pekQRn74m#.yaY90PeX2