finger lickin' good
i'm gonna try my hand at real southern fried chicken tonight. i got a recipe from the NYT, and the got some tips from a friend who grew up in georgia and loves to make it (lard? where do i get lard?). she's used the very recipe i'm working from and says it's great. so far, the chicken has slept over night in brined water (6 c water and 1/4 c kosher salt). today, it's soaking in buttermilk, waiting for the time when i get home at which point it will be egged, floured and set in a pan to fry in a combo of crisco, bacon fat and butter.
my ateries are hardening just thinking about it.