I have played around with this recipe on several occasions--especially when I'm feeling homesick. I always miss my mom's delicious cooking. She's never made us fried chicken, but growing up in the South we would eat it on occasion.
When I think of fried chicken, it takes me back to the first few weeks of getting situated in Jonesboro, AR. On the weekends my dad would drive us around and show us our new city (pop. 45k at the time) to call home. We were surrounded by tall oak trees and miles of greenery. Like a breath of fresh air from the dry, hot summer days of Tucson. It was a new beginning to what we left behind.
To help us get situated, my parents would take us to different restaurants on the weekends. Buffet restaurants were popular at the time and as a nine year old I loved them for the dessert section with hotel pans of peach cobbler, strawberry cobbler, cookies, and a self-serve yogurt machine.
The buffet had an array of fried foods as well: okra, catfish, frog legs, corn on the cob, collard greens--but the winner for me was always fried chicken. These are some of the foods of the south. At the time I didn't think anything of it, but I was slowly learning the culture and traditions of the South by frequenting these restaurants.
Living in the South for 14 years I've learned that the techniques of Southern cooking are a little similar to the techniques of Persian cooking. In the south, meat is marinated in buttermilk to tenderize, seal in juices and add flavor to it. In Iran, meat is marinated in yogurt for the same purpose--although this technique is used for grilling rather than frying. In the South, every household has their own spice mixture they call "secret" and in Persian households they have theirs "advieh" in which it too is a family secret.
This fried chicken recipe is my recipe. It takes me back to living in Jonesboro--not always wanting to be there, but learning the importance of culture and acceptance of others through the foods people eat. This is fried chicken, with my Persian "advieh" (spice mixture), that represents me.
The recipe as follows:
When I think of fried chicken, it takes me back to the first few weeks of getting situated in Jonesboro, AR. On the weekends my dad would drive us around and show us our new city (pop. 45k at the time) to call home. We were surrounded by tall oak trees and miles of greenery. Like a breath of fresh air from the dry, hot summer days of Tucson. It was a new beginning to what we left behind.
To help us get situated, my parents would take us to different restaurants on the weekends. Buffet restaurants were popular at the time and as a nine year old I loved them for the dessert section with hotel pans of peach cobbler, strawberry cobbler, cookies, and a self-serve yogurt machine.
The buffet had an array of fried foods as well: okra, catfish, frog legs, corn on the cob, collard greens--but the winner for me was always fried chicken. These are some of the foods of the south. At the time I didn't think anything of it, but I was slowly learning the culture and traditions of the South by frequenting these restaurants.
Living in the South for 14 years I've learned that the techniques of Southern cooking are a little similar to the techniques of Persian cooking. In the south, meat is marinated in buttermilk to tenderize, seal in juices and add flavor to it. In Iran, meat is marinated in yogurt for the same purpose--although this technique is used for grilling rather than frying. In the South, every household has their own spice mixture they call "secret" and in Persian households they have theirs "advieh" in which it too is a family secret.
This fried chicken recipe is my recipe. It takes me back to living in Jonesboro--not always wanting to be there, but learning the importance of culture and acceptance of others through the foods people eat. This is fried chicken, with my Persian "advieh" (spice mixture), that represents me.
The recipe as follows:
Spice blend clockwise: 1/2 tsp. granulated garlic powder, 1/8 tsp. cayenne, 1/2 powder cumin, 1/2 tsp. angelica powder, 1 tsp. turmeric, 1/2 teaspoon ground ginger, 1/2 tsp. paprika, kosher salt to taste.
Rub all over chicken (I used 6 pieces of legs and thighs each-bone in). Add fresh cracked pepper and marinate in equal parts buttermilk and yogurt.
Chill overnight or at least 3 hours.
Dredge in flour mix with cornmeal (3:1 ratio) with a few shakes of cajun seasoning. Dust off extra and pan fry in canola oil until golden on both sides but not cooked through.
Bake off in the oven at 350 until cooked and juices run clear. Baking it cuts out the time it is frying in the oil. The crust is still crispy, and the chicken is juicy.
As we say in the South, "Y'all come back for more"
and in Iran
"Nousheh Jan"
I will never forget my Persian heritage, Southern upbringings, and living in the Southwest through the foods I eat and create.
Hope this inspires you to cherish where you come from and appreciate where you are today.
No comments:
Post a Comment
Thank you for leaving a comment. I love comments and hope you don't ever feel shy to leave me a little message. Please keep negative comments to yourself, however I do accept constructive criticism. :)