Like a great many people, I like Chicken. I've had it Baked and Broiled, Roasted and Stewed. Cacciatori and Marengo, Creamed Chicken on Biscuit. Chicken Soup to soothe the soul. Of all the was to prepare Chicken the one I like the best, the method that makes me salivate the most when just thinking about it is Fried. Both my parents made great tasting Fried Chicken, mom's being brighter and livelier on the tongue that Dad's deep full Chicken flavor. Both used just salt and pepper and flour. How they made their chicken taste so different I never learned, though I was in the kitchen many times while it was being prepared. I've never been able to duplicate the taste of their chicken, and I've tried so many myriad of times.
I've collected many books on food, a couple exclusively devoted to Fried Chicken, but still haven't come up with an acceptable "recipe". Oh I don't throw any of it out,,even when fried chicken is bad, it's still good enough to eat. What I've been looking for is that taste that compels you eat the meat and suck on the bones to get every last bit of goodness the chicken has to offer.
I was channel surfing the other day and came across a show "Top Secret Recipe". Synopsis: a guy and a food truck travel around and try to duplicate famous chain food, i.e. Domino's Pizza or the Outback's Blooming Onion. I Tivo'd the shows and lo one was KFC. He travels to KFC headquarters and talks with the corporation's President and the head of food research, getting nothing from either save that the chicken is cooked in x oil in a pressure cooker. But he also went to see the Colonel's last personal secretary. And there he learned that the Colonel had confided to her that his mother had told him when he was little that Sage and Savory were critical for good fried chicken.
I remembered that the next time I went to Kroger's in Bridgeport and bought a bottle of savory. Trust me on this reader's Sage and Savory are critical for Fried Chicken. I hate to Fry chicken in the house when it's closed up, too much grease in the air, coupled with my bad lungs makes a bad situation. So I baked a batch of drumsticks. I know it was baked not fried, but then I ate a full meal of asparagus,a fair portion of long grain and wild rice, and all five of the drumsticks. I had prepared them on a rimmed cookie sheet on parchment paper. My stomach distended from the meal and quite uncomfortable having a hard time breathing from the pressure on my lungs, I peeled the congealed juices that had leaked out of the bone ends from the parchment and savored them one by one till there was no evidence that chicken had ever been prepared save for the faint odor left in the kitchen and my upstairs bedroom when I took my much needed nap after dinner.
I don't have a recipe, but I know how a made the chicken,,,and it starts with an overnight soak in Buttermilk dosed with Sirachi hot sauce. Wiping the excess marinade off the next day and dusting the chicken with a mixture of sage, savory, black pepper, poultry seasoning, salt, turbanado sugar, garlic powder, and cayenne pepper. Then shaking the herb crusted chicken in a paper bag with Kentucky Kernal seasoned flour. 400 degree oven for 20 minutes, turn, then 20 minutes
more. Out of the oven, rest for 5 minutes, then scarf, snorph, gobble the goodness. Can't wait to buy some Crisco, get out the electric skillet and try the recipe fried.