The text message to my family got immediate responses. “Fried chicken.” I was sitting in the steamy Castle High School Natatorium Sunday morning for a swim meet. While I enjoy watching the competition of all the events, there always is plenty of time to read, visit, and study the heat sheet. I stuffed the Saturday/Sunday Wall Street Journal in my bag and had just begun to read the Off Duty section. A How To story caught my eye: Make Fried Chicken. Before I even finished reading the story, I texted my family:
Do you want chili or fried chicken for the Super Bowl?
Did I really just send that text? Before I could even process what I had done, the replies came. My family likes chili a lot – but not as much as:
My Super Bowl Sunday would be spent in the kitchen, frying chicken the old school method, as outlined in the WSJ story, just like my Granny made — or at least that’s what I hoped.
The Wall Street Journal story noted the “All-American” food was enjoyed in Europe and Asia long before Columbus sailed here. Fried chicken took hold quickly in America, and a recipe appeared in the 1928, “The Virginia Housewife” with instructions to dredge fresh chicken pieces in flour, season with salt and pan-fry in hot fat until golden.
That’s what I did. Soak the chicken in milk with a dash of hot sauce; let it sit on a wire rack for a few minutes. In a paper bag (or a zip lock) shake chicken pieces with a mix of flour, a small amount cornstarch, sea salt, and pepper. Let chicken sit again on wire rack. Fry chicken pieces — don’t crowd — in a heavy skillet with ¾-inch oil. Drain on paper towels; repeat; enjoy!