By Shannon W. This is the fried chicken recipe passed on by my sister Robin (with a few slight alterations by me). The collard greens were pre-seasoned, and I just slow cooked them for a few hours for even better flavor. The macaroni and cheese recipe belongs to Gather's own Elita K. It is the best one I have ever found for mac n cheese, and I use it almost every time I make it. Ingredients 1 cup buttermilk Directions Mix buttermilk, garlic and season salt. Pour over chicken and marinate overnight. Drain. Heat oil in a large cast iron skillet. When nice and hot, add chicken and fry til golden brown and cooked through. Drain on paper bags.
2 cloves garlic, chopped
season salt
1 whole chicken, cut up
1 cup flour
1 T. salt
2 T. white pepper
1 t cayenne pepper
2 t paprika
vegetable oil for frying
Mix flour and remaining seasonings. Add to a large Ziploc type bag. Toss in chicken pieces and coat well. Set coated chicken on a plate and let sit til a "doughy" look forms.
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