A Southern Fried 4th of July!

After a cooking party using a pressure cooker and beginning preparations for my 7 year “standing” appointment with my 4th of July clients, I began to reminisce about my grandmother and the roll food played in HER life – hence, mine.  I spent every summer with grandmomma and granddaddy and so, Wednesday night Baptist suppers, Sunday night suppers, picnics, and trips around the region brought expected AND unexpected food and memories.

My mind wanders (just ask Gordon) – I have to work hard to complete a verbal sentence because my brain is always way ahead of my mouth – and the pressure cooker at this party made me very nostalgic for grandmomma’s fried chicken.  They asked “how do you make FRIED chicken in a pressure cooker?” – I answered “I have no idea, but you might ask Colonel Sanders!” … I’ve previously mentioned that grandmommas fried chicken was the pre-curser to Kentucky Fried.  EVERY aforementioned event was graced with this chicken, mildly warm to room temperature, in a pyrex pan covered with a cloth.  So juicy, and yes, crispy!  Not all over – but all around the edges.  The rich, flavorful skin and juicy flesh totally made up for the for the “not so crispy” center…later on I would order Extra Crispy for a while, but then returned to the flavors and textures of my youth.

This reminiscence made me mention Fried Chicken to my client who is totally on board…so, Fried Chicken for the 4th it is!!  Along with Lula’s 5 Cheese Mac (sometimes 6), creamy and crunchy…and our Blueberry Florus Parfaits with Blueberries fresh and sweet  from Thistlehair Farm!

IF you’d like Lula’s Fried Chicken recipe (which is flavorful and crispy, but cast iron pan fried NOT pressure cooked) click here.  You can always get quick tips and tricks from Lula here .  What’s YOUR favorite Independence Day food?

 

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