This week had so many great national holidays related to food that I simply could not pick just one! How could I pass up a day for fried chicken? A day for strawberry sundaes? A day for sugar cookies? Yum! So, I chose to highlight several from throughout the week.
Monday, July 6, 2020
National Fried Chicken Day
You may have your own recipe for making fried chicken, I know I do, but this one is pretty close to a classic!
- 6 chicken thighs
- 6 chicken drumsticks
- 3 cups buttermilk
- 1/2 cup Buffalo Hot Sauce optional
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1-quart vegetable oil for frying
- In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate it for 4 hours.
- When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
- Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly.
- Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
- Place the breaded chicken into the 350-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Tuesday, July 7, 2020
National Strawberry Sundae Day
I have never had a strawberry sundae before but it does sound perfect on a hot summer day!
- 2 quarts fresh strawberries
- 1 cup of water
- 2 tablespoons sugar
- 1/2 strawberry puree
- 8 small scoops vanilla ice cream
- whipped cream
- strawberry puree
- 10 ounces frozen or fresh strawberries
- 2 tablespoons sugar
- Prepare fresh strawberries. Trim and cut into quarters or halves if they are small. Place in a cup of water with sugar and allow to sit for at least an hour.
- Defrost strawberries at room temperature. Blend until smooth. Add sugar.
- Taste for sweetness. Add more sugar if necessary.
- Assemble by putting puree in the bottom of the sundae dish add ice cream, strawberries, puree, and more ice cream with fresh strawberries.
- Top with whipped cream.
Thursday, July 9, 2020
Yet another classic, the sugar cookie!
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup of sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Additional sugar
- Preheat the oven to 350°. Cream butter, shortening, and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, and baking soda; gradually beat into creamed mixture.
- Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.