For proper understanding please read to Anna Nalick "Breathe (2 am)"

2 Am and I'm still awake writing a Blog
If I get it all out there
It's no longer inside of
Threaten' the sleep that I long for

And I feel like I'm alone here in the
But these word are my thoughts
screaming out loud
And I know that you'll read them
and so what you want to

But you can't stop the Blog
it's like strokes on the keyboard
Life's like the dashboard
moving in html

Just READ --
Oh READ, Just Read



Yeah -- can't sleep again. I have been asked for my Fried Chicken recipe - sorry can't take credit for it. Alton Brown baby!

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika (I just used what I could get at the Grocery store)
2 teaspoons garlic powder
1 teaspoon cayenne pepper (I didn't have any so I used Morton's Hot salt)
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. (THIS STEP MAKES A DIFFERENCE!!!)
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.



There ya go!