Monday, February 8, 2010

I Don't Fry Chicken

That's right - you heard it here. I don't fry chicken. I stopped trying a while back. I could never get it right. Didn't matter who tried to teach me, what cook book I was reading, what TV show I was watching (even when I was holding my nose right - as my aunt once told me you had to do). I never learned to fry chicken.



While I'm confessing, I might as well tell you I cannot make a good biscuit. I can make any kind of bread from scratch - yeast, sour dough, soda, it doesn't matter, but biscuits - can't do it. My grandmother made the best little biscuits in the world. So much so that when her kitchen things were divided up there was a major free-for-all among the five grandchildren over the holder she put the biscuits in to keep them warm. Anything, we thought that would help us replicate those delicate, delightful Redband (she only used Redband) flour biscuits. But thanks to Modern Marvels, Pillsbury has saved me (and possibly my marriage) with their frozen biscuits.

For years, I could not cook collards in a respectable manner. My mother told me I needed to cook them twice - and add sugar - that was the secret. My mother-in-law's cook, Clemmie,  told me that sugar was a "no no" and you just "throw them in a pot of water, bring them to a boil, lower the heat to simmer, and cook 'til done." (Please define "Done" - I need some help here.) Finally, I found a recipe that worked for collards (that's humilating to admit). I bet I'm the only southern women who uses a recipe to cook my collards. "Season to taste and cook 'til done" just didn't cut it with me when it came to collards. When you are dealing with one of the trinity of southern cooking, one cannot take a chance.

I am about as southern as the best of them but I was beginning to think this was some special club and no one was showing me the secret handshake. You are telling me I can make a souflee to die for, a flan that will make one swoon, cajun chili chicken with lime that will seduce your taste buds, but I cannot dredge a simple piece of chicken in flour and cook it in hot oil. Come on now, I'm from "good family". . . and I never wear white shoes after labor day. What other proof do you need?

3 comments:

Laraine Caldwell said...

This is one of my favorites so far!!

Efirefly said...

Oh, my, you gave me the whole story, but not the recipe? I NEED the recipe - lol. I've tried too many different ways - and never cooked greens correctly. So, please, share the recipe too :)....Btw - I agree with you about Pillsbury biscuits.

AC said...

bring 2 tablespoons of olive oil and 2 slices of fat back (sliced into flat squares)to a sizzle and cook until pork is browned - then add 8 cups cold water and 2 dried chilies- bring to boil - simmer for 30 minutes - add large bag of clean cut collards handful at the time until all are covered in the water - simmer for an hour - ENJOY!

Now that I Have told you my secret, I will have to kill you :)!