Hello first-timers, welcome back.  Well today is free for all Friday. Today we can talk about anything that concerns you.  I would like to start by apologizing for my typo errors and misspelled words that appeared in my earlier blogs. I would like to thank a good friend of mines who brought it to my attention. Shout out to Carlos P.  I was embarrassed by my mistakes, but then it hit me, I had never posted a series of blogs before, and that this was the first time for me too.

Today’s recipe was handed down from my mom, and my cousin Beverly from Ohio.  Our family has used this method of cooking for over 50 years.  As a kid I used to watch them used this method of cooking, and as an adult I have adopted it and uses it today with my family. It is known as “Brown Bagging”.

WORD OF THE DAY: CAST IRON SKILLET; “The bare cast iron vessels have been used for cooking for over two thousand years.  Cast iron’s ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.”  There is also a method used on the cast iron skillet called seasoning. “Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.  A seasoned pan has a stick-resistant coating created by polymerized oils and fats.  Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware.” ~Wikipedia~

RECIPE OF THE DAY: GOLDEN FRIED CHICKEN.

EQUIPMENT NEEDED: 1 large cast iron skillet, 2 large plates for chicken, several paper towels, 2 Cup of flour, 2 TBS corn starch, 1 large clean brown paper bag (discard after use), tongs, and cooking wire rack.

INGREDIENTS: 1 whole fryer (cut into 8 pieces), 2-3 Cups of corn or vegetable oil, (depends on which skillet is used) salt, ground black pepper, garlic powder, sweet basil (optional).

1.     Gather Mise En Place

2.     Rinse and place chicken on a plate, dry with paper towels.

3.     Mix the dry ingredients together and place in the brown paper bag.

4.     Drop the dry chicken in bag and coat completely. (a few pieces at a time)

5.     Place coated chicken on plate for 2 minutes

6.     Heat oil on a medium-high heat until it reached 350 degrees

7.     Cook chicken a few pieces at a time ( do not over crowd the skillet)

8.     Cook about 7-9 minutes on each side until well done and golden brown, and juices are clear.

9.     Place done chicken on a wire rack to let the excess oil drain. Serve immediately for tasty results.

REMEMBER TO ALWAYS WASH HANDS AFTER TOUCHING CHICKEN TO PREVENT ANY CROSS CONTAMINATION.

THE LAST PHOTO IS OVEN FRIED CHICKEN; THE BROWN BAG METHOD IS ALSO USED. PLACE CHICKEN IN A CAST IRON SKILLET WITH 2 TBS OF OIL. BAKE FOR 45-60 MINUTES ON 400 DEGREES.